Karanji or Gujia

This being the festive season of Lord Ganesha, I’ve been trying out new sweets to appease the Lord as well as my taste buds. Yesterday I tried out the Karanji also called Gujia in North India, though the stuffing in the Gujia would be slightly different. I’ve always loved this dish because the salty covering blends with the sweet stuffing in your mouth to give a lovely taste. Ingredients:
•    1 cup maida (all purpose flour)
•    Salt
•    Oil for deep frying
•    3/4 cup coconut
•    1/2 cup jaggery
•    1/2 tsp cardamom powder
•    1 tbsp sesame seeds
•    1 tbsp coarsely ground cashew nuts/ almonds

•    Mix the maida with water, salt and 1 tsp oil and knead into stiff dough.
•    Roast the sesame seeds lightly and keep it aside
•    Heat jaggery and coconut together till jaggery melts and forms a uniform mixture with coconut and mix sesame seeds.
•    Remove from fire and add cardamom powder and mix well.
•    Take small balls of the dough, roll it out into thin chapattis
•    On the left side, place the sweet mixture
•    Fold the right side, and press down the edges into the shape as shown in the picture
•    Heat oil and deep fry the Karanjis till golden brown.

Preparation time: 45 minutes
Makes around 8 karanjis.

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