Recipe: Gujiya (Karanji) (गुझिया)



Gujiya, Karanji, Karjikai, Kajjkayalu etc is same name for Gujiya, Diwali, holi  must have sweet in our home is gujiya. Gujiya, namak para, sev is tradition in my parents home for every Diwali/Deepavali and Holi.  As I am posting Diwali sweets and snacks recipes now here comes another personal favorite for Diwali Sooji Gujiya, though there is khoya/mawa in this gujiya but still sooji is more so I call it sooji gujiya.


It is traditional sweet dumpling. The outer layer is made from all purpose flour. While the stuffing is made from mawa, sugar and nuts.


Gujiya is not an overly sweet dish. It has a crispy, flaky exterior with a cardamom flavored sweet filling. Today, am blogging Mawa Gujiya where unsweetened khoya is used in place of sooji (semolina). It can be stored at room temperature upto two weeks.


There are many different variation is stuffing recipes like made with sooji or dried fruits and jaggery. The authentic gujiya has stuffing of sweet mawa or khoya. Hence it is known as Mawa gujiya as well.


Cooking Time : 30min
Preparation Time : 20min
Servings : 4-5 (makes 10 gujiya)
Lifespan : 15days
Ingredients :
For Outer Layer

  • 2 Cups – Plain Flour/Maida
  • 4 tbsp – Ghee or Oil
  • Oil – To Deep Fry

For Filling

  • 1 Cup – Sooji/Semolina
  • 3/4 Cup – Mawa/Khoya (optional)
  • 2 Cups – Powdered Sugar
  • 1/2 tsp – Cardamom Powder
  • 1/2 Cup – Grated Dry Coconut/Khopra
  • 2 tbsp – Raisins
  • 4 tbsp – Chopped Cashewnuts
  • 2 tbsp – Poppy Seeds
Recipe :
Step 1-For the pastry, sift the flour into a bowl and rub in the ghee with your fingertips till the mixture resembles breadcrumbs. Add one-fourth cup and one tablespoon of cold water and knead into a stiff dough. Cover with piece of damp muslin and set aside for fifteen minutes. For the filling, heat a non-stick pan; add the khoya and sauté for three minutes or till the fat separates. Set aside to cool.
Step 2-Add the figs, dates, cashew nuts, almonds and walnuts, and mix well. Divide into twelve equal portions.
Step 3-Divide the dough into twelve equal portions and shape into balls. Roll out each ball into a puri.
Step 4-Place one portion of the stuffing on one half of the puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Pinch the edges to make a design.
Step 5-Heat sufficient oil in a non-stick kadai; gently slide in a few gujiya at a time, and deep-fry for five to six minutes or till golden brown.
Step 6-Drain on absorbent paper and store in an airtight container when completely cold.
  • Outer layer dough should be stiff to make gujiya/karanji/karjikai cripsy.
  • Add enough oil, ghee or moyan as we call so to make gujiya crispy yet soft, you can see layers in gujiya.
  • If making in large batch make all the gujiya first and then keep fry if doing it alone.
  • After you make gujiya if any of it get break and fillings starts to come out gently press where ever gujiya breaking. While frying if any of the gujiya break then filling will spoil oil so take out that gujiya.
  • Always fry gujiya in medium to slow flame for even cooking.
  • If you don’t have poppy seeds it’s fine I didn’t used either.
  • You can do same gujiya only with sooji or only with khoya, mixed fry fruits, dal, etc.
  • If you have any stuffing left, just add some melted ghee and roll them into ladoos 🙂

Details :

Gujiya making is an art by self specially if we can sealing the edges by hand, my mom never used mould or fork to seal edges she used to do it with hands/finger in such perfect design, I don’t get that yet. But never mind we can use mould or fork to make gujiya too it’s still taste great. If I talk about gujiya I have lot of stories associated with it.



2 thoughts on “Recipe: Gujiya (Karanji) (गुझिया)

  1. Brilliantly shot and looks soo tasty! I am very happy to have stumbled to your blog. Definitely will try making your recipes. Thanks for your hard work.


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