Gujiya / Karanji

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Gujiya / Karanji


Cooking Time

Preparation Time :30 Min

Cook Time : 20 Min

Total Time : 50 Min


Serves : 10
  • For outer covering : Maida / plain flour: 1 cup

  • Sooji/ Rava: 1/4 cup

  • Salt: 1/4 tsp

  • Milk: 1/2 cup

  • Oil/ ghee: 1 tbsp

  • For filling: Dessicated coconut: 1 cup

  • Powdered sugar: 3/4 cup

  • Cardamom powder: 1 tsp

  • Poppy seeds: 3 tbsp

  • Dry fruits: 2 tbsp chopped


  • Mix all the ingredients given under the outer covering mentioned above.
  • Knead into a semi soft dough.
  • Keep aside for 15 mins.
  • Dry roast coconut in a pan for a minute, keep aside.
  • In the same pan dry roast poppy seeds for 20 to 30 seconds and keep aside.
  • Mix together roasted coconut, poppy seeds,cardamom powder,powdered sugar and chopped dry fruits. Mix well.
  • Now make small balls out of the dough and roll into small poori size .
  • If using mould, keep the ball inside the mould, place filling in the centre and press the mould.
  • If not using a mould, directly spread filling at the centre,close and seal the edges.
  • Heat oil in a wok, add the gujiyas and deep fry in low flame.
  • Drain and keep aside. Let the gujiyas cool down before serving.