karanji recipe | how to make karanji | gujiya | ganesh chaturthi special recipe | Vibha's Kitchen

karanji recipe | how to make karanji | gujiya | ganesh chaturthi special recipe | Vibha's Kitchen
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Karanji or gujiya is a must-have sweet snack for festivals like Diwali and Ganesh Chaturthi, often offered as bhog or a sacred offering to the gods. It is a traditional sweet commonly prepared by Maharashtrians. Learn how to make Karanji the way it is traditionally prepared in most Maharashtrian households by following the recipe below -
INGREDIENTS :
Maida - 2 cups
Fine semolina/Rava - 2 tbsp
Salt - 1/4th tsp
Warm Ghee - 5 tbsp
Water to knead the dough
Oil for frying
Stuffing/Saran -
Poppy seeds - 2 tbsp
Ghee as needed to roast
Almonds - 2 tbsp
Cashews - 2 tbsp
Semolina/Suji - 2 cups
Grated Coconut - 2 cups
Nutmeg - very small piece
Green Cardamom - 2
Sugar - 8 tbsp
Salt - 1/4th tsp
TIPS -
1. Add ghee before kneading the dough and rub it in nicely to achieve a crispy texture
2. Cover the dough with a moist cloth.
3. Cover the rolled dough with a moist cloth.
4. Cover the dough balls with a moist cloth.
5. Before frying, cover the prepared karanji with a moist cloth; don't let it dry out.
6. Add only 1 to 1 1/2 tablespoons of saran or prepared stuffing when making karanji; otherwise, the stuffing might come out during frying.
7. Ensure that everything has cooled down to room temperature before adding sugar to the saran.
8. Check the oil's temperature before frying the karanji; it needs to be hot enough, or the karanji will absorb excess oil.
9. Fry the karanji over low to medium heat; if the flame is too high, the outside may cook while the inside remains undercooked.
10. After frying, be sure to transfer the karanji to absorbent tissue paper.
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