Crispy Gujiya (Karanji)

Ingredients

• For the Outer Dough: 2 cups All-Purpose Flour (Maida), 1/4 cup Ghee (melted), 1/4 tsp Salt, Water (as needed), Oil for deep frying
• For the Filling (Saran): 1 cup Khoya (Mawa, grated), 1/2 cup Powdered Sugar, 1/4 cup Chopped Mixed Nuts (almonds, cashews, pistachios), 1 tbsp Desiccated Coconut, 1/2 tsp Cardamom Powder, 1 tbsp Sooji (Semolina, roasted)

Instructions

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   Step 1: Prepare the Dough: In a large bowl, combine maida and salt. Add melted ghee and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead into a firm but smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

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   Step 2: Prepare the Filling (Saran): In a non-stick pan, lightly roast the khoya until it becomes crumbly and lightly golden. Transfer to a bowl and let it cool. In the same pan, lightly roast the sooji until aromatic. Add the roasted khoya, sooji, powdered sugar, chopped nuts, desiccated coconut, and cardamom powder to a bowl. Mix everything thoroughly. Ensure the khoya is cool before adding sugar to prevent it from melting.

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   Step 3: Shape the Gujiya: Divide the rested dough into small, equal-sized balls. Roll each ball into a thin 3-4 inch circle (puri). Place a spoonful of the filling on one half of the puri, leaving the edges clear. Lightly moisten the edges with water.

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   Step 4: Seal and Crimp: Fold the other half of the puri over the filling to form a semicircle. Press the edges firmly to seal. You can use a fork to crimp the edges for a decorative pattern and extra seal, or use a Gujiya mould if available. Repeat with the remaining dough and filling.

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   Step 5: Deep Fry the Gujiya: Heat oil in a deep kadai or pan over medium-low heat. Once the oil is moderately hot (not smoking), carefully slide a few gujiyas into the oil. Fry on low to medium heat, turning occasionally, until they turn golden brown and crispy on both sides. This ensures even cooking and prevents bubbles. Remove with a slotted spoon and drain excess oil on absorbent paper. Serve warm or at room temperature.