Sooji Dry Fruits Gujiya is usually made in North India for the Holi festival. It also is known as Karanji in Maharashtra and Kajjikayalu in Telugu. In Andhra, it is made for New Year or for Sankranthi. Whatever the name may be Gujiya, Karanji, Kajjikayalu, this is one of the authentic recipes of all.
Usually, traditional gujiya is stuffed with khoya. There are so many variations in the stuffing. I used sooji, dry fruits, sugar whereas in some places they use jaggery instead of sugar. The outer crust is made of all-purpose flour in the shape of a crescent. This outer part is crispy and flaky wherein the stuffing is either made with sweet or savory according to the needs. Some also call it as sweet somasa.
In order to get the crispy and flaky layer, all-purpose flour, ghee, curd are first crumbled well or rubbed thoroughly. Then sprinkle water and make it into a pliable dough. Also, fill with the necessary amount of stuffing only or else while making dumplings it may break. While making dumplings make sure there are no cracks or openings or else while deep frying the dumplings the stuffing may spread in the oil. Now let us see how to prepare this recipe.
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- 1 Cup All purpose flour/Maida
- 2 tbsp Ghee
- 2 tbsp Yoghurt/Curd
- Water
- 1/3 Cup Rava/Sooji/Samolina
- 1/3 Cup Sugar
- 1/2 Cup Mixed dry fruits (cashew, walnut, raisins, almond, pista)
- 1 tsp Cardamom/Elachi powder
- 1/4 Cup Desiccated coconut
- 2 Cups Oil/Ghee to deepfry
- To make the outer crust, in a wide bowl add all purpose flour, ghee, curd and crumble it thoroughly. Then sprinkle water little by little and make a dough which is neither too stiff nor too soft. It took only 2 to 3 tbsp of water for me. Let the dough rest for 15-30 mins.
- Heat a pan add a tbsp of ghee, add sooji and roast it till a nice aroma comes and until the color changes to golden brown as shown. Once done remove it and place it in a bowl to cool.
- Again heat the same pan add a tbsp of ghee and now roast the chopped dry fruits until it is roasted well. Then add desiccated coconut and roast for a min.
- Now transfer roasted dry fruits to the sooji bowl and let it cool completely. Powder the sugar in a mixer. Once sooji and dry fruits are cooled, add powdered sugar, cardamom powder, mix well and set aside. Our filling is ready.
- Take a small ball size dough and spread it thinly as shown.
- I used the mold to make the gujiya. Place the dough on the mold and fill it with one to one and a half tsp of dry fruit filling. Apply water slightly on the sides, close and press the mold.
- Remove excess dough from the mold. Make sure not to fill too much of filling. If there is an opening then everything will spread in oil while deep frying. Remove the dough from the mold gently. Heat oil or ghee in a kadai and deep fry the made gujiya.
- Fry the gujiya in low flame for about 6-8 mins. Turn both sides and cook well until it turns crisp and golden brown in color. Cook in batches. Do not overcrowd gujiya in oil. Once done remove it on a kitchen towel. Sooji dry fruits gujiya are ready.
- You can either use desiccated coconut or freshly grated coconut in the filling.
- You can also use any dry fruits of your choice.
- Make sure the filling is placed inside the dough properly. If there is any opening the filling may spread in the oil.
- Also, apply water on sides before folding the mold, so that there won't be any openings.
- If you are health conscious you can replace sugar with palm sugar or jaggery.Â
- Deep fry gujiyas on low flame only or else it will not cook through inside.
You might also like Baked Vegetable Samosa, Sweet Modak, Spicy Modak.
Crispy and flaky Sooji Dry Fruits Gujiya is ready to relish.
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