Mawa Gujiya Recipe | Karanji Recipe | How to make Gujiya | MadhurasRecipe | Ep 659 ─ madhurasrecipe

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Karanji is inevitable recipe for Diwali. Here is the recipe for mawa karanji that you easily try. The stuffing is made from mawa or khoya and the cover is crispy. It just melts in mouth. Do try this recipe this Diwali and drop a comment for me. Do not forget to like, share and subscribe.

• 2 cups Maida / All purpose flour
• 1/4 cup Ghee
• A pinch of salt
• Water
• 250 gm Khoya / Mawa
• 1/4 cup Desiccated Coconut (Optional)
• 1 tsp Chironji / Charoli
• 1 tbsp chopped Almonds
• 1 tbsp chopped Cashew nuts
• 1/4 tsp Cardamom powder
• Few Raisins
• 1/2 cup powdered Sugar
• Oil for frying

• In a dish take maida.
• Add ghee, salt and mix ghee well with maida.
• The mixture should be nice and crumbly.
• Add a little water at a time and knead stiff dough.
• The dough should be stiff and not soft.
• Transfer the dough into a bowl, cover and rest it for at least 15-20
• In a pan take mawa and dry roast on medium heat until it turns
light golden.
• Transfer the roasted khoya into a bowl and let it cool down
• Add desiccated coconut, chironji, almonds, cashew nuts,
cardamom powder, raisins and everything well together.
• You can use shredded dry coconut in place of desiccated
• You can skip the coconut too.
• Add powdered sugar and mix well. Mawa stuffing is already.
• Take the dough and knead it once more.
• Take a small ball of dough and smoothen it.
• Roll in into a small puri that is not too thick nor too thin.
• Spread water along the edges, add stuffing, fold the puri in half
and seal the edges.
• You can keep the karanji as it is or make some design along the
edges with the help of fork.
• Transfer the karanji into a dish and keep it covered.
• Heat up oil in a pan over medium heat.
• Drop the karanji into hot oil and fry on medium heat until it turns
deep golden from both sides.
• After frying for about a minute from one side flip the karanji over
and fry well from other side as well.
• When karanji get nice golden color from both sides take them out
and transfer into a dish.
• Mawa karanji is already.
• You can store these gujiya into an airtight container for about 3-4

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