Maharashtrian Karanji Recipe (Gujiya) – A Delicious Diwali Sweet
Maharashtrian Karanji, also known as Gujiya or Ghugra, is an iconic and cherished sweet, especially prepared during the vibrant festival of Diwali in Maharashtra. This delightful treat is a must-have crunchy delicacy, generously filled with a delectable blend of coconut, jaggery, semolina (sooji), and aromatic spices. The outer crust is crisp and golden, while the filling is soft, sweet, and aromatic, creating a heavenly contrast that delights the taste buds.
Karanji, although most commonly associated with Diwali, is a popular snack for other Indian festivals as well, including Holi. During the spring festival of Holi, people visit friends and neighbors, exchanging not just colors but also plates of delicious snacks. Among these savory and sweet treats, Gujiya holds a special place. Whether served as a sweet snack during the festive season or enjoyed with a cup of masala chai, Karanji is a treat that brings warmth, joy, and celebration to every home.
This recipe will guide you through the preparation of authentic Maharashtrian Karanji, made just like it is in the majority of households in Maharashtra.
Ingredients
For the Filling:
| Ingredient | Quantity |
|---|---|
| Jaggery (grated fine) | 2 cups |
| Whole Wheat Flour | 1 cup |
| Dessicated Coconut (or flakes) | 1 cup |
| Semolina (Sooji/Rava) | 1/2 cup |
| Sesame Seeds (Til) | 1/2 cup |
| Poppy Seeds | 1/4 cup |
| Oil (Almond oil or cooking oil) | 3 tbsp |
| Cardamom Powder (Elaichi) | 1 tsp |
| Nutmeg Powder | A pinch |
For the Outer Crust:
| Ingredient | Quantity |
|---|---|
| Semolina (Sooji/Rava) | 1/2 cup |
| All-Purpose Flour (Maida) | 1/2 cup |
| Salt | 1 tsp |
| Sugar | 1 tbsp |
| Ghee or Cooking Oil | 3 tbsp |
| Milk (or half milk and water) | 1 cup (or as required) |
| Oil (for deep frying) | As required |
Preparation Time
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes
Instructions
Step 1: Prepare the Filling
-
Roast the Ingredients
Begin by dry-roasting the desiccated coconut, sesame seeds, and poppy seeds in separate pans until they turn golden brown. Do not roast them together to maintain their individual flavors. Once roasted, let them cool. -
Grind the Roasted Ingredients
After cooling, grind each of these ingredients separately in a mixer to a coarse texture, beginning with the poppy seeds, then sesame seeds, and finally the coconut. -
Roast Semolina
In the same pan, roast the semolina (sooji) on medium heat with 1 tablespoon of ghee or oil, until it turns golden brown. Set aside to cool. -
Roast Whole Wheat Flour
Now, roast the whole wheat flour in the same pan with the remaining ghee/oil until golden brown. Remove from the pan and set it aside. -
Mix the Filling Ingredients
In a large mixing bowl or food processor, combine the roasted semolina, whole wheat flour, coarse powders of sesame, poppy seeds, and coconut, jaggery, cardamom powder, and nutmeg powder. Blend them well for 2-3 minutes to form a fine mixture. This will be your filling for the Karanji. Set it aside.
Step 2: Prepare the Outer Crust
-
Heat Ghee or Oil
Heat 3 tablespoons of ghee (or oil) in a small pan. Once the ghee is melted and hot, turn off the heat and set it aside to cool. -
Prepare the Dough
In a deep mixing bowl, add the semolina, all-purpose flour, salt, and sugar. Create a depression in the center and pour in the hot ghee. Mix the ghee thoroughly into the flour mixture using your fingers. -
Knead the Dough
Gradually add the milk (or half milk and half water) to the flour mixture, little by little, while kneading. Continue kneading until you form a smooth, firm dough. Once the dough is pliable yet firm, cover it with a damp cloth and let it rest for 1-2 hours.
Step 3: Shape the Karanjis
-
Divide and Roll the Dough
After the dough has rested, divide it into 4 equal portions. Roll each portion into a smooth ball and flatten each ball into a circular shape, about 3-4 inches in diameter, using a rolling pin. Apply a thin layer of oil on the surface of each rolled-out poori. -
Fill the Pooris
Take 1-2 tablespoons of the prepared filling and place it on one half of each poori. Carefully fold the other half over the filling to form a half-moon shape. Gently press the edges together to seal. -
Cut the Edges
Use a karanji cutter or knife to trim the excess dough around the edges, ensuring the shape is neat and well-sealed. Keep the prepared Karanjis covered with a damp cloth to prevent them from drying out.
Step 4: Fry the Karanjis
-
Heat Oil for Frying
Heat oil in a deep frying pan over medium heat. The oil should be hot enough for deep frying. To check, drop a small piece of dough into the oil – if it sizzles and rises to the surface quickly, the oil is ready. -
Deep-Fry the Karanjis
Gently drop the prepared Karanjis into the hot oil, a few at a time. Fry them until they turn golden brown, turning occasionally to ensure even frying. The Karanjis should be crispy on the outside while the filling stays soft and fragrant. -
Drain and Serve
Once golden brown, remove the Karanjis from the oil and drain them on paper towels to remove excess oil.
Serving Suggestions
Serve your deliciously crunchy Maharashtrian Karanjis as a delightful Diwali sweet, alongside a cup of Masala Chai or Omapodi Diwali Mixture. These are perfect for treating guests or sharing with family during festive evenings. You can also enjoy them during Holi, adding to the celebrations with their crispy, sweet goodness.
Tips for Perfect Karanji
- Ensure that the oil temperature is just right—too hot, and the Karanjis will burn; too cold, and they will absorb excess oil.
- If you want a healthier alternative, you can reduce the amount of ghee and oil used, though it might affect the texture slightly.
- You can store the fried Karanjis in an airtight container for up to a week, making them a great treat to prepare in advance.
Enjoy making this cherished Maharashtrian sweet, and share the joy of Diwali with these delightful Karanjis!
