Karanjis and gujiyas – recipes for this Diwali

Karanjis are half moon shaped mithais with fluted ends: unmistakable pieces of art that bring joy every Diwali. Interestingly, these were made exactly the same way in ancient times as today but then they were called ‘samyavas’. There is mention in ‘Kalpastham’ of Shri Sarth Charak Samhita about ‘Karanjis’ and ‘Anarsas’ and their ingredients like cardamoms, aniseeds, dry coriander and cinnamon having medicinal values.
Call the Maharashtrian karanji, gujiya in Hindi and ghughra in Gujarati, the name might change but the basic structure and content remains similar. Made with superfine flour covering, it is the stuffing that adds variety. In Maharashtra, stuffing is prepared with lightly roasted fine semolina, grated dry or fresh coconut, sugar and lots of sliced dry fruits. In North India, a stuffing of khoya (mawa) is preferred. What with an eye-catching shape, karanjis are consumed almost as soon as they are ready. Mawa Gujiya does not have shelf life whereas karanjis with a well roasted nutty filling will keep well in airtight containers for a week or so.
Here is old fashioned Coconut Karanji also called Ole Naralachi Karanji.
Sieve 1 cup refined flour (maida) into a bowl. Add 1½ tablespoons semolina (rava) and 4 tablespoons ghee and mix with fingertips till mixture resembles breadcrumbs. Knead into semi-soft dough with ¼ cup milk and sufficient water. Once the dough is ready, cover it with a damp cloth and keep it aside for half an hour. For stuffing, roast 1 cup scraped coconut in a non stick pan till lightly browned. Add 15-20 chopped raisins, 1 cup powdered sugar, ½ teaspoon green cardamom powder and mix well. Let it cool. Knead the dough once again and divide into twelve small balls. Roll out each ball into a circle, place it in a greased karanji mould. Place a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly. Heat sufficient ghee in a kadai and fry the karanjis till crisp and golden brown on medium heat. Drain on absorbent paper and allow to cool before storing in an airtight container.
For adding variety to your karanji collection do try Date And Anjeer Baked Karanji and Chocolate and Nuts Karanji too.
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3 thoughts on “Karanjis and gujiyas – recipes for this Diwali

  1. Tips for getting it crisp for long time are:1. Knead the dough hard. Do not more water. Keep it covered for half an hour & knead it vigourosly so that it can be rolled out.2. Add li'l sugar in d milk you are going to use for kneading.Tips for getting it crisp for long time are:1. Knead the dough hard. Do not add more water. Keep it covered for half an hour & knead it vigourosly so that it can be rolled out.2. Add li'l sugar in d milk you are going to use for kneading.

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