HOLI

 

With HOLI just a week away let us leran how to make this HOLI special delicacy Gujiya/Karanji . It is made in most parts of India and goes by different names like Ghugra, like in Maharashtra we call Karanji, Pedakiya (Bihar) and Nevries (Goa) , Kajikayalu (Andhra). But we will be giving it a interesting HOLI twist. So without much ado , lets proceed with the ingredients. To know how I made it watch the video on youtube the link is as below

 

For Stuffing for Gujiya/Karanji

• Mawa/Khoya (dried milk) - 200 grams (1 cup)
• Suji(semolina) - 50grams (1/4 cup)
• Ghee - 2 tbsp
• Powdered sugar - 200 grams (1 cup)
• Cashew nuts - 20 to 25 (cut 1 nut into 6-7 pieces)
• Elaichi(cardamom) - 6 to 7 (peel and grind to make fine powder alongwith little bit sugar)
• Dry Coconut - 50 grams (1/4 cup,grated)
• Chironji / Charoli - 2 tbsp (clean them and then use it)

To prepare dough - Maida dough

• All purpose flour(maida) - 500 grams ( 2 1/2 cup)
• Ghee - 125 grams (3/4 cup)
• Water as required

To prepare dough - Wheat and Sooji

• Wheat Flour(maida) - 400 grams ( 2 cup)
• Sooji
• Ghee - 125 grams (3/4 cup)
• Water as required

 

Ghee - to fry Gujiya/Karanji

 

The Gujiya/Karanji can be stored at room temperature upto two weeks in air tight container.

- How to make Chandrakala Ghujhiya

Let us prepare the filling to be filled in Gujiya/Karanji

• Add ghee in a heavy based utensil and fry Mawa/Khoya till it turns brown (if Mawa/Khoya is fried properly, Gujiya/Karanji last for much long).
• Take out fried Mawa/Khoya in a utensil and let it cool.
• Put Ghee in a frying pan(kadhai), put Sooji/Semolina in Ghee and fry till it turns pink.
• Put fried Sooji in fried Mawa/Khoya along with powdered sugar, cashew nuts, raisins, elaichi , dry grated coconut which we have just fried using ghee for that extra flavor and chironji.
• Mix all the ingredients properly. Stuffing required to fill inside Gujiya/Karanji is ready.

Prepare dough for Gujiya/Karanji- Maida

 

• Sift the flour and keep in a utensil. Melt Ghee, put it in the flour then mix properly with your hand. Knead a hard dough (similar to puri) using warm water.
• Now to give the dough HOLI twist , take out the dough and now lets add food colour to it to make it a colorful sweet HOLI recipe and divide in 4-5 portions depending upon how many colours. Now mix in all the colours by steching it and combining to give a marbeled effect. Don't over mix otherwise we will lose the marble effect.
• Cover the dough with a wet cloth and keep aside for 30 minutes.

Prepare dough for Gujiya/Karanji- Wheat flour and Sooji

• Sift the wheat flour and add sooji and keep in a utensil. Melt Ghee, put it in the flour then mix properly with your hand. Knead a hard dough (similar to puri) using warm water, cover the dough with a wet cloth and keep aside for 30 minutes.

Lets start preparing Gujiya/Karanji

 

• After half an hour press the dough to make it soft, break small pieces of the dough(around 30-40 pieces).
• Roll it like a Puri with a diameter of 2-3 inches. The Puri should be rolled out very thin while preparing other Gujiyas. Roll 10 Puris of this same size and keep on a plate.
• Now place 2 tsp filling on the Puri,apply water on the edges then fold the puri in half
• Press the edges and close the stuffing in between two ends.
• Twist the edges, you need to practice how to  twist, Place this on a plate and cover them with a cloth to prevent them from drying as it takes time to prepare all of them.
• Similarly prepare 2 Gujiya/Karanji and they are ready to be fried.

 

Frying Gujiya

• Heat ghee in a heavy based frying pan(kadhai), put 2 Gujiya that can be fried in the Ghee(in the pan).
• You can also use oil to fry.
• Fry them till they turn brown on a low flame, take out the fried Gujiya/Karanji.

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