Sunday, March 16

Karanjia, Gujia


Ingredients:

For cover :

1 cup plain flour (maida)
1 tbsp. ghee
water to knead

For filling:

1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins

Method:

For cover:
Mix flour and ghee well.
Add enough water to make dough. ( make it hard like for mathris)
Keep aside.

For filling :
Roast khoya to a light pink by stirring continuously over low heat.
Cool and break in fine crumbs with fingers.
Roast coconut flakes lightly. Cool.
Mix all other ingredients.
Check for sweetness.

Make small (4 ") rounds, not too thin not too thick .
Place 1 tsp. filling in one half of round .
Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together .
Make all in t he same way.
Dry on clean cloth for 30 minutes.
Deep fry in hot ghee on low till light brown on both sides.
Drain and cool completely before storing.

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