Karanji/Gujiya

Instructions

For Cover / Coating

• Heat up 2 tsp oil. Mix all-purpose flour, sooji, salt into a bowl, and pour hot oil over it. Mix well till the time mixture becomes crumbly.
• Pour warm milk slowly to make medium consistency dough, not too hard and too soft.
• Cover and keep the dough for 30 minutes.

For Filling / Stuffing

• Dry roast sooji and poppy seeds separately till the time they get light brown color.
• Add coconut to dry roasted sooji and poppy seeds, add sugar, cardamom powder, dry fruits and mix well.

To make Karanji

• Take the dough and again knead to make it smooth. Divide dough into 3 equal parts. Roll them into three thin roti.
• Mix rice flour and ghee to make it smooth and creamy.
• Now take one thin roti, spread rice flour mixture evenly on it, place another roti on the top of it, again spread rice flour mixture.
• Now place third roti, roll it evenly from all the sides to make it a little thin. Again spread some rice flour mixture.

Now start to roll these three rotis together like Swiss Roll.

• Stretch it out a little bit, now divide it into equal parts.
• Take the ball and roll like poori, add stuffing, apply milk around its edges, and seal the karanjiwell.
• Use a fork and make some design around karanji.
• Now deep fry till the time it gets a nice golden color.