Gujia Peanut Dry Coconut
Gujia is a deep-fried dessert or sweet dumpling recipe of Indian origin. It is also known as Gunjiya, Gughara, Pedakiya, Karanji, Kajjikayalu, Somas, Karjikayi. It can be prepared using suji i.e., semolina, or maida i.e., all-purpose flour, we can also use wheat flour too but we won’t get the crispy texture. And then stuffed with a mixture of Peanuts, Roasted chana, Grated dry coconut, Cardamom, and Jaggery.
Traditionally these yummy desserts are made with maida and stuffed with khoya and dry fruits. And then deep-fried in ghee and dipped in sugary syrup.
The shape of the gujia looks like a half-moon. It is specially made during Holi, and Deewali festivals in Uttar Pradesh, Rajasthan, Gujrat, and Bihar. In Karnataka, it is prepared during the Varamaha Lakshmi festival and Ganesha festivals.
Ingredients:
For the dough: Maida or All purpose flour, Wheat Flour, Salt to taste, Water as required, Chiroti Rava, and Oil as needed.
For Stuffing: Peanuts, Roasted chana, Grated dry coconut, Cardamom, and Jaggery.
Methods:
How to make Peanut Dry Coconut Gujiya | Karanji:
- For making dough: In a mixing bowl add in all-purpose flour, wheat flour, salt to taste, water as required, chiroti Rava, and oil as needed.
- Give a mix and knead it into a soft dough, like chapati dough consistency.
- Close the cloth and allow it to rest for 30 minutes. Now the dough is ready.
- For stuffing: we need to dry roast peanuts. And then keep it aside.
dry roast sesame seeds. - Dry roast roasted chana and allow all the ingredients to cool down completely.
- Grind it into a smooth powder. Ground powder.
- Transfer into a mixing bowl and then add in jaggery powder. Give a mix.
- Take a small ball of dough, then roll and flatten it.
- Take a Gunjiya mold. Grease them into the oil.
- Add in the prepared stuffing powder.
- Press the mold gently and remove the extra dough. Now all the Karanji is ready to deep fry.
- All the karanji is ready for deep frying.
- Now deep fry them in hot oil.
- Cook on all sides.Fry till golden brown.
- Finally Karanji / Gunjiya / Kajjikayalu is ready to serve.
How to make Peanut Dry Coconut Gujia | Karanji:
Peanut Dry Coconut Gujiya | Karanji, Gujia, Gunjiya, Gughara, Pedakiya, Kajjikayalu, Somas, Karjikayi
Equipment
- 1 Mixing bowl
- 1 Mixer jar
- 1 Gujia Mold
- 1 Big plate
- 1 Frying pan
Ingredients
For dough
- 1 Cup Maida or all purpose flour
- 1 Cup Wheat flour
- ¼ tsp Salt
- Water as required
- 2 tbsp Chiroti Rava
- Oil as needed
For Stuffing
- ½ cup Peanuts
- ½ cup Roasted Chana
- 1 cup Grated dry coconut
- 3 Cardamom
- ½ cup Jaggery
Instructions
- For making dough: In a mixing bowl add in all purpose flour, wheat flour, salt to taste, water as required, chiroti rava, oil as needed.
- Give a mix and knead into a soft dough, like chapati dough consistency.
- Close the cloth and allow it to rest for 30 minutes. Now the dough is ready.
- For stuffing: we need to dry roast peanuts. And then keep it aside. dry roast sesame seeds.
- Dry roast roasted chana and allow all the ingredients to cool down completely.
- Grind it into a smooth powder. Ground powder.
- Transfer into a mixing bowl and then add in jaggery powder. Give a mix.
- Take a small ball of dough, then roll and flatten it.
- Take a Gunjiya mold. Grease them into oil. Add in the prepared stuffing powder.
- Press the mold gently and remove the extra dough. Now the Karanji is ready to deep fry.
- All the karanji is ready for deep frying. Now deep fry them in a hot oil.
- Cook on all the sides. Fry till golden brown.
- Finally Karanji / Gunjiya / Kajjikayalu is ready to serve.
Leave a Reply