karanji recipe | gujiya recipe | how to make layered maharashtrian karanji

this post is also available in ಕನ್ನಡ (Kannada)

karanji recipe | gujiya recipe | how to make layered maharashtrian karanji with detailed photo and video recipe. an easy and popular traditional sweet recipe made with pastry sheets and coconut-based stuffing. it is generally made during the ganesh chaturthi and diwali festival and served as bhog. traditionally it is made with a plain maida based covering, but in this recipe i have shown a layered variety similar to curry puff.
karanji recipekaranji recipe | gujiya recipe | how to make layered maharashtrian karanji with step by step photo and video recipe. indian festival season is just around the corner and most of us are getting ready for it. the preparation is incomplete without getting ready with the traditional indian sweets recipes. one such festival oriented sweet recipe is karanji or gujiya made with twist of multiple layering.

as i was explaining earlier, traditionally karanji is made with just plain flour covering and there is no extra effort with the disc made. however, i have made it differently with layers to make it more attractive. basically i have prepared the dough very similar to layered paratha or malabar parotta. it helps to make it more flaky and crisp as compared to the basic one. however, there are some add-on efforts to have those layers. moreover, once it is packed and stuffed you need to seal it thoroughly so that stuffing does not come out. in other words, it has to be rolled in such a way that the layers come out beautifully and the stuffing. you may clearly notice that in my video below.

gujiya recipe

furthermore, i would like to add some more tips, suggestions and variations to karanji recipe or gujiya recipe. firstly, i have followed the traditional recipe and i have prepared it with maida or plain flour. however, you can make it more healthy by using wheat flour too. secondly, with respect to stuffing, i have used the popular and easy combination of dry coconut and sugar. whereas, you can also use the other popular combo of jaggery and coconut. lastly, you can easily store these deep-fried sweet snacks for a minimum of 4-5 days. store it in an airtight container for better shelf life.

finally, i request you to check my other related indian sweets recipes collection with this post of karanji recipe or gujiya recipe. it mainly include my other related recipes like karanji, kajjikayalu, chashni wali gujiya, gujiya, gulab jamun, halbai, puran poli, chenna poda, how to celebrate ganesh chaturthi at home, carrot burfi. further to these i would also like to mention my other recipe categories like,

karanji video recipe:

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recipe card for karanji recipe:

karanji recipe

karanji recipe | gujiya recipe | how to make layered maharashtrian karanji

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 15 Servings
AUTHOR: HEBBARS KITCHEN
Course: sweet
Cuisine: maharashtra
Keyword: karanji recipe
Calories: 126kcal
Print Recipe Pin Recipe
easy karanji recipe | gujiya recipe | how to make layered maharashtrian karanji

Ingredients

for dough:

  • 2 cup maida / plain flour
  • ½ tsp salt
  • 2 tbsp hot oil
  • milk, for kneading

for stuffing:

  • ½ cup rava / semolina / suji, fine
  • 1 cup dry coconut, grated
  • 2 tbsp sesame / til
  • 1 tbsp poppy seeds / khus khus
  • 1 cup powdered sugar
  • 2 tbsp cashew, chopped
  • ¼ tsp cardamom powder
  • 1 tbsp ghee / clarified butter

other ingredients:

  • ghee / clarified butter
  • maida / plain flour
  • milk, for sealing
  • oil, for frying

Instructions

dough preparation:

  • firstly, in a large bowl take 2 cup maida, ½ tsp salt and mix well.
  • pour 2 tbsp hot oil over flour and mix well.
  • crumble and mix making sure the flour is moist.
  • add milk slowly and knead the dough.
  • knead to a smooth and soft dough.
  • grease ½ tsp oil over dough. cover and rest for 10 minutes.

stuffing preparation:

  • now prepare the stuffing, by roasting ½ cup rava on low flame.
  • add 1 cup dry coconut, 2 tbsp sesame, 1 tbsp poppy seeds and roast on low flame.
  • transfer the mixture to a bowl and cool completely.
  • now add 1 cup powdered sugar, 2 tbsp cashew, ¼ tsp cardamom powder and 1 tbsp ghee.
  • mix well making sure everything is well combined. stuffing is ready. keep aside.

pastry sheet preparation:

  • firstly, take the dough and pinch a ball sized dough.
  • sprinkle maida and roll slightly thick.
  • now add 1 tsp ghee and spread uniformly.
  • sprinkle maida making sure it is covered uniformly.
  • repeat the steps forming 3 layers.
  • now roll the layers tight making sure all the layers are intact.
  • cut the roll to slightly thick slices. keep aside.

folding and frying layered gujiya:

  • take a layered dough and flatten slightly.
  • roll slightly thick making sure it's uniform without disturbing the layers.
  • place a tbsp of stuffing in the centre and spread milk around the corners.
  • fold half, and seal by pressing gently.
  • now you can decorate by folding with hand, or with a pastry cutter or with a knife.
  • deep fry in medium hot oil. make sure to drop them gently.
  • stir occasionally keeping the flame on low.
  • fry until the karanji turns golden brown and crisp.
  • drain off the karanji over a kitchen towel to drain excess oil.
  • finally, enjoy layered karanji or gujiya recipe up to a week when stored in an airtight container.
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how to make gujiya with step by step photo:

dough preparation:

  1. firstly, in a large bowl take 2 cup maida, ½ tsp salt and mix well.
  2. pour 2 tbsp hot oil over flour and mix well.
  3. crumble and mix making sure the flour is moist.
  4. add milk slowly and knead the dough.
  5. knead to a smooth and soft dough.
  6. grease ½ tsp oil over dough. cover and rest for 10 minutes.

stuffing preparation:

  1. now prepare the stuffing, by roasting ½ cup rava on low flame.
  2. add 1 cup dry coconut, 2 tbsp sesame, 1 tbsp poppy seeds and roast on low flame.
  3. transfer the mixture to a bowl and cool completely.
  4. now add 1 cup powdered sugar, 2 tbsp cashew, ¼ tsp cardamom powder and 1 tbsp ghee.
  5. mix well making sure everything is well combined. stuffing is ready. keep aside.

pastry sheet preparation:

  1. firstly, take the dough and pinch a ball sized dough.
  2. sprinkle maida and roll slightly thick.
  3. now add 1 tsp ghee and spread uniformly.
  4. sprinkle maida making sure it is covered uniformly.
  5. repeat the steps forming 3 layers.
  6. now roll the layers tight making sure all the layers are intact.
  7. cut the roll to slightly thick slices. keep aside.

folding and frying layered gujiya:

  1. take a layered dough and flatten slightly.
  2. roll slightly thick making sure it’s uniform without disturbing the layers.
  3. place a tbsp of stuffing in the centre and spread milk around the corners.
  4. fold half, and seal by pressing gently.
  5. now you can decorate by folding with hand, or with a pastry cutter or with a fork.
  6. deep fry in medium hot oil. make sure to drop them gently.
  7. stir occasionally keeping the flame on low.
  8. fry until the karanji turns golden brown and crisp.
  9. drain off the karanji over a kitchen towel to drain excess oil.
  10. finally, enjoy layered karanji or gujiya recipe up to a week when stored in an airtight container.
    gujiya recipe

notes:

  • firstly, you can vary the stuffing to your choice.
  • also, layering the karanji will make it more flaky and crispy.
  • additionally, seal the karanji well else there are chances it to open while frying.
  • finally, layered karanji or gujiya recipe tastes great when prepared crispy.
this post is also available in ಕನ್ನಡ (Kannada)
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