Mawa Gujiya or Karanji is a dumpling or puff made with refined flour and a sweet filling of mawa or khoya. I remember we used to eagerly wait for the festival of colors as well as the festival of lights – the two times in the year when my Mom used to make Gujiya. Sharing my mom’s recipe here for you.
A sweet dumpling.
- 2 Cups Maida
- 1/2 Cup Rava/Sooji/Semolina
- 3/4 Cup Milk/Water
- 2 Tbsp Warm ghee/oil
- Salt to taste
- Ghee/Oil for frying
- 250 Grams Mawa/Khoya (Make sure to use Mawa that is at room temperature. If you have refrigerated it, remove and keep it for at least two to three hours before use.)
- 2 Tsp Cardamom Powder
- 1/2 Cup Chopped dry fruits of your choice
- 1/2 Cup Powdered Sugar
- Take maida and rava in a bowl and add salt and 2 Tbsp warm ghee/oil and knead a soft dough. You can use either Milk or Water to knead the dough. Cover and set the dough aside for 30-35 mins.
- Take the Mawa in a pan and roast it until the raw flavor goes i.e. it changes it color. Remove from pan and set aside to cool.
- Once the Mawa has cooled, add 1/2 cup Sugar, Cardamom powder and dry fruits and mix well.
- Divide the dough into 14-15 equal sized portions and roll each piece flat without using dry flour. Apply water or milk around the edges and fill the stuffing keeping the edges free. Now bring together opposite edges of the Gujiya and seal them. You can cut off the edges using a cutter or make a pleated design.
- Fry the Gujiyas on medium heat. Gujiya is ready!