AT TIMES WE NEED TO GO TRADITIONAL..OTHER THAN BAKING ,AT TIMES I EVEN TRY MY HANDS ON TRADITIONAL INDIAN COOKING. THE CREDIT FOR TEACHING ME THE INDIAN DELICACIES GOES TO MY MUM AND PA. LATE NIGHT TRIALS IN THE KITCHEN WITH MY DAD WHEN MY MUM WAS DEEP ASLEEP IS THE BEST PART OF COOKING WHICH I REMEMBER. AND AS LUCK WOULD HAVE IT I GOT MARRIED TO A TYPICAL NORTH INDIAN WHO RELISHES DELICACIES LIKE JALEBI,IMARTEE,RASAGULLAS AND GUJIAS AS THAT COMPARED TO FANCY DESSERTS.
SO WITH MY EXPERIENCE TODAY I AM GOING TO SHARE THE RECIPE OF GUJIA OR KARANJI AS CALLED IN MAHRASHTRA.
GUJIYA OR KARANJI
(MAKES 50 GUJIYA)
INGREDIENTS:
FOR FILLING
1/2 KG MAWA OR KHOYA
1/2 DRY COCONUT GRATED
15 TO 20 ALMONDS FINELY SLICED
30 GMS RAISINS(OPTIONAL)
50 GMS CHOPPED PISTACHOS
FEW STRANDS OF SAFFRON
2TSP POWDERED GREEN CARDAMOM
300 GMS BOORA OR POWDERED SUGAR
FOR COVERING:
1KG MAIDA OR FLOUR
5 TBSP GHEE OR REFINED OIL(I PREFER GHEE)
FEW STRANDS OF SAFFRON SOAKED IN 100 ML WATER
1/2 TSP CARDAMOM POWDER
YOU WILL ALSO NEED:
1 LTR OIL FOR FRYING
GUJIYA MAKING MOULD OR CAN BE DONE WITH HAND
METHOD:
- TAKE A HEAVY BOTTOMED PAN ADD KHOYA TO IT AND KEEP ON MOVING IT ON LOW FLAME TILL IT TURNS PINKISH OR GOLDEN IN COLOR.
- I PREFER IRON VESSEL AS IT GIVES AN AUTHENTIC TASTE. YOU CAN NOTICE THE DIFFERENCE IN COLOR. ONCE THE KHOYA TURNS PINKISH,SWITCH OFF THE FLAME . TILL THE TIME KHOYA COOLS DOWN CHOP NUTS,GRATE COCONUT,POWDER CARDAMOM . NOW ADD ALL THIS TO KHOYA AND MIX WELL.ADD BOORA (BASICALLY A FORM OF POWDERED SUGAR) OR POWDERED SUGAR TO THE MIX, ONCE ITS COMPLETELY COOLED. NEVER MIX SUGAR WHEN THE KHOYA IS HOT.( powder cardamom with some sugar...its easier this way)
- NOW ITS TIME TO MAKE THE DOUGH FOR THE COVERING. FOR TASTY GUJIAYAS ITS IMPORTANT TO MAKE A PERFECT DOUGH,WHICH IS TIGHT ASIT WILL HELP THE GUJIYAS TO BE CRISP FOR A LONGER PERIOD.
- TAKE A BOWL WITH HALF CUP HOT OF WATER ADD KESAR STRANDS TO IT AND COVER. LET IT BECOME A GOOD CONCOCTION OF KESAR.
- TAKE THE MENTIONED AMOUNT OF MAIDA/FLOUR IN A BIG BOWL NOW ADD OIL/GHEE TO IT. THE BEST WAY TO KNOW IF THE AMOUNT OF OIL MIXED IS SUFFICIENT IS BY MAKING A BALL LIKE WITH YOUR HANDS OF FLOUR AFTER MIXING THE GHEE/OIL. I HAVE ADDED A PICTURE OF HOW THE FLOUR SHOULD LOOK.
- NOW MAKE A WELL IN BETWEEN AND ADD THE CONCOCTION OF KESAR TO IT WITH EXTRA WATER TO MAKE A TIGHT DOUGH.
- GET THE DOUGH READY,WITH APPROPRIATE AMOUNT OF WATER.
- AFTER THE DOUGH IS READY MAKE SMALL BALLS OF THE DOUGH AND ROLL THEM IN ROUND SHAPES LIKE SMALL CHAPATIS AND PLACE THEM ON GUJIYA MOULDS. PLACE THE KHOYA MIXTURE IN THE CENTER WITH THE HELP OF A SPOON AND APPLY WATER ON SIDES OF THE CORNERS(EDGES) AND PRESS THE MOULD,TO GET THE SHAPE.
- SO FINALLY THE GUJIAS ARE READY TO BE FRIED.
- TAKE OIL IN A HEAVY PAN( HEAVY PAN ABSORBS HEAT SLOWLY AND STAYS WARM FOR LONG WHICH GIVES GOOD COLOR TO GUJIYAS).
- DROP THEM IN OIL AT MEDIUM HEAT AND FURTHER REDUCE THE HEAT TO SLOW OR MINIMUM.KEEP ON MOVING THEM UP AND DOWN FOR PROPER FRYING.IT WILL TAKE MAXIMUM 20 MINUTES TO GET THE DESIRED GOLDEN COLOR. DON'T LOOSE PATIENCE.IT TAKES TIME .
- DON'T DROP MORE THAN 7 TO 8 GUJIYAS IN OIL AT A TIME.
- MOST IMPORTANT TIP IS TO CLOSE THE GUJIYAS WHILE MAKING WITH WATER PROPERLY,OTHERWISE THEY WILL OPEN UP IN OIL,MAKING IT DIFFICULT TO HANDLE.
- ONCE FRIED DRAIN THEM ON A PLATE COVERED WITH PAPER NAPKIN,TO SOAK THE EXCESS OIL.
- OH! SO FINALLY YOUR GUJIAS ARE READY. SERVE THEM AS PER YOUR LIKING.
- STORE IN AIR TIGHT CONTAINERS
- FOR LONG USE ONE CAN REFRIGERATE THEM AND JUST PUT THEM IN MICROWAVE BEFORE SERVING FOR 30 SECONDS.
- TASTE BEST IF CONSUMED WITHIN A WEAK.
AND YES IF U DONT HAVE A GUJIYA MOULD THE I AM HEREBY ADDING A LINK WHICH I LIKED TO MAKE THE GUJIYA WITH HANDS...BASICALLY SHAPING...DONT USE OIL INSTEAD USE WATER TO SEAL THE GUJIAS....
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