Karanji or Gujiya from North India

There are many snack which are especially prepared for Diwali. These Karanji are a traditional sweet snack, which are so good you’ll be enjoying them all year.

Method

Make the filling

1. Heat a medium frying pan over a low heat.
2. Add the coconut, jaggery, cardamom and fry for 8 minutes.
3. Now add the raisins and poppy seeds and mix well frying for a further 2 minutes.
4. Turn the heat off and cool the mix slightly while you make the dough.

Make the dough

1. In a large bowl add the flour, butter and salt.
2. Mix in the water a little at a time to form a smooth dough.
3. Dust with little flour and knead for a minute.
4. Cover and leave to rest for 10 minutes.
5. Now divide the dough into 14 equal portions.
6. Flatten the dough ball and roll out on a lightly floured surface to a 4cm disc.
7. Use a little flour for dusting if it sticks too much.

Make the Karanji

1. Add a tablespoon of the stuffing to the half closer to you.
2. Brush the edges with milk and fold over the upper half sealing the Karanji to form a semi circle, press lightly and seal well.
3. Use a fork to crimp the edges and trim.

Cook the Karanji

1. Place the karanji on a plate and cover with a damp cloth while you make the remaining.
2. Heat a saucepan or wok with oil over a medium heat.
3. Fry 2-3 karanjis at a time turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating.
4. Drain over kitchen paper and keep warm while you fry the remaining.
5. Serve warm or store refrigerated.

As an alternative you can also bake the Karanjis if you prefer. Preheat the oven to 200c. Make all the Karanjis and place over a lined baking tray. Brush with butter or ghee. Bake in the oven until crisp and light brown all over for around 15-17 minutes.