Gujiya (Karanji)

Gujiya, called karanji in Maharashtra, are crisp half-moon pastries filled with sweet roasted khoya, coconut and nuts. In North India they are made for Holi, and in many western and southern homes karanji are a fixture of the Diwali faral plate. This version gives both frying and baking options, and the shaped gujiya freeze well.

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Gujiya (Karanji)

Crisp half-moon pastries filled with roasted khoya, coconut, nuts and cardamom, with fried and baked options and freeze-ahead steps.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 16 gujiya

Course: Dessert

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 2 cups all-purpose flour (maida) about 250 g
• 4 tbsp ghee, melted about 50 g
• a pinch of salt
• 0.5 cup cold water approximately, added a little at a time

For the filling

• 200 g khoya (mawa), crumbled see notes for a milk powder swap
• 0.5 cup powdered sugar about 60 g
• 2 tbsp desiccated coconut
• 0.25 cup mixed nuts, finely chopped almonds, cashews and pistachios
• 2 tbsp raisins optional
• 0.5 tsp cardamom powder

To cook

• Oil or ghee, for deep-frying or 2 tbsp melted ghee for baking

Equipment

• 1 Rolling Pin
• 1 Deep pot for frying
• 1 Gujiya mould (optional)

Method

 

1. Make the dough: mix the flour and salt, add the melted ghee and rub it in with your fingertips until the flour holds its shape when pressed in your fist.
2. Add cold water a little at a time and knead into a stiff, smooth dough. Cover and rest for 30 minutes.
3. Make the filling: roast the crumbled khoya in a dry pan over low heat for 4 to 5 minutes until it turns light golden. Cool completely, then mix in the sugar, coconut, nuts, raisins and cardamom.
4. Divide the dough into 16 balls and keep them covered. Roll one into a 10 cm (4 inch) circle.
5. Put a heaped tablespoon of filling on one half. Brush the edge with water, fold over and press firmly to seal. Crimp the edge with a fork, pinch-pleat it, or use a gujiya mould. Make sure there are no gaps, or the filling will leak while cooking. Keep shaped gujiya covered with a damp cloth.
6. To fry: heat the oil over low to medium heat. It is ready when a small piece of dough rises slowly with gentle bubbles. Fry 4 or 5 at a time for 6 to 8 minutes, turning, until golden and crisp. Drain on paper.
7. To bake: brush the gujiya with melted ghee and bake at 180°C (350°F) for 20 to 25 minutes, turning once, until golden. Baked gujiya are paler and less flaky than fried ones.
8. Cool completely before storing so they stay crisp.

Notes

Make ahead: freeze the shaped, uncooked gujiya on a tray, then pack them in a box for up to 1 month. Fry from frozen on slightly lower heat.

Storage: airtight at cool room temperature for up to 5 days, or in the fridge for up to 2 weeks, because the filling contains khoya.

No khoya: cook 1 cup milk powder with 3 tbsp ghee and 3 tbsp milk over low heat until it forms a soft dough, about 4 minutes, then use as above.

Maharashtrian karanji: replace the khoya with 1.5 cups of roasted desiccated coconut, poppy seeds and sugar for a longer-keeping filling.

Short on time: use store-bought khoya and bake instead of frying. Or fill square spring-roll sheets, fold them into triangles, brush with ghee and bake at 180°C (350°F) for 12 to 15 minutes until golden. More shortcuts for busy weeks are in our Diwali faral guide.

Quick swap: no time this week? Make our 15-minute paneer kalakand instead, or see all quick Diwali sweets and snacks.

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Diwali Faral in Under 2 Hours: The Busy Person’s Plan

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