Baked Modak and Karanji / Gujiya Recipe
Introduction
Delight in the rich flavors and festive spirit of Indian cuisine with this enchanting recipe for Baked Modak and Karanji, also known as Gujiya. These traditional sweets, often prepared during celebrations like Ganesh Chaturthi or Diwali, bring together a luscious coconut and nut filling enveloped in a delicately baked pastry. With a preparation time of just 10 minutes and a cooking time of 35 minutes, you can enjoy this vegetarian dessert that’s both comforting and indulgent.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 ½ cups |
| Ghee (Clarified Butter) | 2 tablespoons |
| Salt | Pinch |
| Water | As required |
| Dessicated Coconut | 1 cup |
| Sugar (Powdered) | ⅓ cup |
| Sooji (Semolina/Rava) | ¼ cup |
| Cashew Nuts (cut into small pieces) | ¼ cup |
| Ghee (for frying the stuffing) | 2 tablespoons |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugars | 10 g |
| Fat | 12 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 2
Instructions
1. Preparing the Dough:
Begin by crafting a smooth and pliable dough. In a mixing bowl, combine the all-purpose flour (maida), ghee, and a pinch of salt. Gradually add water, kneading until the dough reaches a consistency similar to chapati dough. Once well-kneaded, cover the dough with a wet cloth and let it rest for about 10 minutes. This resting period allows the gluten to relax, making the dough easier to roll out later.
2. Making the Stuffing:
For the filling, heat 2 tablespoons of ghee in a skillet over medium heat. Once melted, add the semolina (sooji) and sauté until it becomes aromatic and slightly golden. Incorporate the desiccated coconut and continue to sauté for another minute, ensuring it doesn’t brown too much—just enough to bring out its sweetness and flavor. Next, add the powdered sugar, mixing thoroughly while cooking on low heat for another minute. Stir in the cashew nuts and cardamom powder, ensuring an even distribution of ingredients. After an additional minute of cooking, remove the skillet from heat and allow the mixture to cool.
3. Shaping the Karanji and Modak:
Now that both the dough and filling are ready, it’s time to form the sweet treats. Take small portions of the rested dough, about the size of a golf ball, and roll them into balls. Using a rolling pin, flatten each ball into thin discs, ensuring they are uniformly shaped. To keep these discs moist while you work, cover them with a damp cloth or paper towel.
For Karanji, place a spoonful of the prepared filling at the center of each disc. Fold the disc in half, forming a half-moon shape, and use a fork to press along the edges, creating a decorative seal that also helps prevent any filling from escaping during baking.
For Modak, hold the disc in the palm of your hand, forming a small bowl. Add a generous amount of filling into the center and then gather the edges, pinching them together to create a pointed top, resembling a fresh fig.
4. Baking the Treats:
Preheat your oven to 350°F (175°C) while you arrange the prepared Karanji and Modak on a baking tray lined with greased aluminum foil, lightly greased with ghee. Before placing them in the oven, brush the tops of each with a little ghee to achieve a beautiful golden glaze once baked.
Bake the treats in the preheated oven for about 20 minutes, flipping them halfway through (after 10 minutes) to ensure even cooking on both sides. Once they turn a lovely golden brown, remove them from the oven and let them cool on a wire rack.
5. Serving Suggestions:
Once cooled completely, store your Baked Modak and Karanji in an airtight container to preserve their freshness. These delightful sweets can be served alongside other snacks, such as Moong Dal Mini Samosas and Chana Chaat, to create an inviting spread for your family and guests. Their unique texture and flavors will surely make them a standout addition to any festive occasion!
Conclusion
The Baked Modak and Karanji / Gujiya are not only a treat for the palate but also a joy to prepare, bringing together family and friends in celebration of good food and tradition. With every bite, relish the sweet nostalgia and the comforting embrace of home-cooked Indian desserts. Enjoy your culinary journey with these delectable sweets, and may they add sweetness to your celebrations!
