Assorted Karanjias for Diwali - Sweet Stuffed Fried Dumplings Recipe
Karanjias are traditional Maharastrian-Gujarati sweet snacks made during the festive occasion of Diwali. They are also known by different names such as Gujiyas, Karanjis, Ghugharas, Nevris, Pirikiya or Karjikayis. These fried dumplings are stuffed with a sweet stuffing and are a wonderful combination of savory and sweet.
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Interest GroupClassic
Ingredients
| Refined flour | 4 Cup (16 tbs) (FOR THE DOUGH:) | |
| Salt – a large pinch | ||
| Milk or Water – to knead | ||
| Rice flour | 2 Tablespoon (FOR THE DOUGH:) | |
| Ghee (clarified butter) – 6 tablespoon, melted. | ||
| Ghee | 4 Tablespoon (FOR TRADITIONAL KARANJIA FILLING:) | |
| Flour | 1/4 Cup (16 tbs) (FOR TRADITIONAL KARANJIA FILLING:) | |
| Fine coconut | 1/2 Cup (16 tbs), desiccated (FOR TRADITIONAL KARANJIA FILLING:) | |
| Poppy seeds | 1/4 Cup (16 tbs) (FOR TRADITIONAL KARANJIA FILLING:) | |
| Plump raisins - 4 tablespoons | ||
| Cardamom powder | 1 Teaspoon (FOR TRADITIONAL KARANJIA FILLING:) | |
| Sugar | 1 Cup (16 tbs) (FOR TRADITIONAL KARANJIA FILLING:) | |
| Jaiphal | 1/4 Teaspoon, grated (FOR TRADITIONAL KARANJIA FILLING:) | |
| Ghee | 4 Tablespoon (FOR BESAN KARANJIA FILLING:) | |
| Gram flour | 1/2 Cup (16 tbs) (FOR BESAN KARANJIA FILLING:) | |
| Fine coconut | 1 Cup (16 tbs), desiccated (FOR BESAN KARANJIA FILLING:) | |
| Sugar | 1/2 Cup (16 tbs) (FOR BESAN KARANJIA FILLING:) | |
| Almonds – 1 tablespoon, chopped | ||
| Cashewnuts – 1 tablespoon, chopped | ||
| Raisins | 1 Tablespoon (FOR BESAN KARANJIA FILLING:) | |
| Pistachios – 1 tablespoon, chopped | ||
| Chironji | 1 Tablespoon (FOR BESAN KARANJIA FILLING:) | |
| Cardamom powder | 1 Teaspoon (FOR BESAN KARANJIA FILLING:) | |
| Jaiphal | 1/4 Teaspoon, grated (FOR BESAN KARANJIA FILLING:) | |
| Ghee | 4 Tablespoon (FOR SUJI KARANJIA FILLING:) | |
| Semolina | 1 Cup (16 tbs) (FOR SUJI KARANJIA FILLING:) | |
| Sugar | 1 Cup (16 tbs) (FOR SUJI KARANJIA FILLING:) | |
| Almonds – 1 tablespoon, chopped | ||
| Cashewnuts – 1 tablespoon, chopped | ||
| Raisins | 1 Tablespoon (FOR SUJI KARANJIA FILLING:) | |
| Pistachios – 1 tablespoon, chopped | ||
| Chironji | 1 Tablespoon (FOR SUJI KARANJIA FILLING:) | |
| Poppy seeds | 2 Tablespoon (FOR SUJI KARANJIA FILLING:) | |
| Cardamom powder | 1 Teaspoon (FOR SUJI KARANJIA FILLING:) | |
| Essence of saffron - A few drops | ||
| Ghee | 4 Tablespoon (FOR PETHA KARANJIA FILLING:) | |
| Red pumpkin – 1 cup, peeled and grated and cooked until soft. | ||
| Sugar | 1/2 Cup (16 tbs) (FOR PETHA KARANJIA FILLING:) | |
| Almonds | 2 Tablespoon (FOR PETHA KARANJIA FILLING:) | |
| Raisins | 2 Tablespoon (FOR PETHA KARANJIA FILLING:) | |
| Poppy seeds | 2 Tablespoon (FOR PETHA KARANJIA FILLING:) | |
| Cardamom powder | 1 Teaspoon (FOR PETHA KARANJIA FILLING:) | |
| Grated nutmeg – a large pinch | ||
| Oil | 2 Cup (16 tbs) (FOR PETHA KARANJIA FILLING:) | |
Directions
GETTING READY
1. In a large basin, mix the flour and salt.
2. Add 4 tablespoons of the ghee and rub in with fingertips.
3. Add enough milk or water and knead to make soft pliable dough. Cover and keep aside.
4. In a bowl, combine the remaining ghee and the rice flour and make a smooth paste. Keep aside.
MAKING
To make the traditional karanjia filling
5. Heat the ghee on medium heat and fry flour with coconut, poppy seeds, cardamoms and raisins to a golden color, stirring constantly.
6. Mix in the sugar and jaiphal and remove from fire. Tip into a bowl and let cool
To make the Besan Karanjia filling
5. Heat ghee again and fry the gram flour coconut, poppy seeds, and raisins to a nice golden color.
6. Mix in the rest of the filling ingredients and remove from fire. Tip into another bowl.
To make the Suji Karanjia filling
5. Fry the suji in 2 tablespoon ghee till golden brown, tip into a bowl.
6. Fry the nuts, poppy seeds and raisins in remaining ghee to a golden color and mix in with the suji with remaining ingredients.
To make the Petha Karanjia filling
5. Fry all the nuts, poppy seeds and raisins in the ghee.
6. Add the cooked and mashed pumkin and mix in the rest of the filling ingredients. Cook till mixture is dry.
To make the Karanjias
7. Divide the dough and the filling into equal number of portions.
8. Roll out each portion of dough as thinly as you can with the help of a little dry flour.
9. Place the filling on one-half of the round.
10. Apply the rice flour paste on the edge and fold over like half-moon.
11. Seal the edges together, crimping or pinching the dough if you like.
12. Make all in the same way.
13. Place raw karanjis in a clean dry plate, covered with damp muslin cloth.
14. In a large wok, heat oil on medium high until hot but not smoking.
15. Deep fry karanjias a few at a time, to a pale golden color.
Alternatively you can bake them at 375 degree F in the oven for about 25 minutes, turning them occasionally and brushing lightly with oil, until golden brown.
16. Remove onto paper toweling and drain.
17. Cool nicely and store in airtight containers.
SERVING
18. Share the assorted Sweet Karanjias along with other sweet with neighbors and loved ones and enjoy them during the festive season!
1. In a large basin, mix the flour and salt.
2. Add 4 tablespoons of the ghee and rub in with fingertips.
3. Add enough milk or water and knead to make soft pliable dough. Cover and keep aside.
4. In a bowl, combine the remaining ghee and the rice flour and make a smooth paste. Keep aside.
MAKING
To make the traditional karanjia filling
5. Heat the ghee on medium heat and fry flour with coconut, poppy seeds, cardamoms and raisins to a golden color, stirring constantly.
6. Mix in the sugar and jaiphal and remove from fire. Tip into a bowl and let cool
To make the Besan Karanjia filling
5. Heat ghee again and fry the gram flour coconut, poppy seeds, and raisins to a nice golden color.
6. Mix in the rest of the filling ingredients and remove from fire. Tip into another bowl.
To make the Suji Karanjia filling
5. Fry the suji in 2 tablespoon ghee till golden brown, tip into a bowl.
6. Fry the nuts, poppy seeds and raisins in remaining ghee to a golden color and mix in with the suji with remaining ingredients.
To make the Petha Karanjia filling
5. Fry all the nuts, poppy seeds and raisins in the ghee.
6. Add the cooked and mashed pumkin and mix in the rest of the filling ingredients. Cook till mixture is dry.
To make the Karanjias
7. Divide the dough and the filling into equal number of portions.
8. Roll out each portion of dough as thinly as you can with the help of a little dry flour.
9. Place the filling on one-half of the round.
10. Apply the rice flour paste on the edge and fold over like half-moon.
11. Seal the edges together, crimping or pinching the dough if you like.
12. Make all in the same way.
13. Place raw karanjis in a clean dry plate, covered with damp muslin cloth.
14. In a large wok, heat oil on medium high until hot but not smoking.
15. Deep fry karanjias a few at a time, to a pale golden color.
Alternatively you can bake them at 375 degree F in the oven for about 25 minutes, turning them occasionally and brushing lightly with oil, until golden brown.
16. Remove onto paper toweling and drain.
17. Cool nicely and store in airtight containers.
SERVING
18. Share the assorted Sweet Karanjias along with other sweet with neighbors and loved ones and enjoy them during the festive season!
