This particular snack has been on my list since a while now and finally, I could bring it on. Gunje or Gujiya as it is called in the North of India and Karanji in Maharashtra, is a peculiar and extremely special preparation in all Indian households during the festive season of Diwali. Lets check out.
Maida/ Plain Flour: 200 gms
Powdered sugar: 50 gms
Ghee/ Clarified butter: 2 tbsp
a pinch of salt
water to knead
Ghee/ Oil for Frying
For the Filling:
Desiccated coconut: 1 1/2 cups
Powdered Sugar: 1 cup
Mawa/ Solidified milk: 1 cup
Assorted dry fruits: 1/2 cup
Elaichi powder/ Cardamom powder: 3 tsps
Preparation Time: 10 min
Cooking Time: 1-1.5 hrs (yes, this takes time 🙂 )
- Take maida in a bowl, add ghee and knead in a tough, yet smooth dough. It took me 7-8 minutes to knead it into a smooth dough.
2. For the filling, add all the mentioned ingredients in a bowl and give a gentle mix till everything is well-incorporated.
3. You may need a few of these modern ‘devices’ to make the gujiyas. I have shown different shapes and ways to make.
4. Roll out a small piece of dough as shown. Do not roll-out too thin, nor too thick; just about 3-4 mm. Fill in a spoonful of the mixture and enclose it in the dough as shown.
5. Cut out the edges with a cutter.
6. Using the gujiya-maker: Keep the rolled out dough as shown on the gujiya-maker and fill in the mixture as shown.Very carefully, close the maker and press gently.
7. Remove the excess dough.
8. This is the ‘potli’ shaped gujiya. Please follow the pictures.
9. Another shape is the samosa shape.
10. Next is the puri shaped: Keep one rolled out puri on another (with mixture enclosed).
11. Once all the gujiyas are ready, keep them aside for 30 minutes to dry up a bit. They will turn a bit hard as the outer dough dries up in the air. Once they have dried, they are ready for frying in ghee or oil. These can be kept in an air-tight container for a few days but better if they are placed in the refrigerator after 3-4 days.
The sweet Gujiyas are ready to be devoured!