Gunjhia
Ghujia is an essential sweet delicay at the time of Holi festival in Rajasthan. This half moon sweet wonder is quite popular in all over India, while names are different region to region. Ghugra,Karanji are few more name as well. Stuffing can be made with some very easily available ingredients in the pantry. It is stuffed with sweet Mawa/Sooji filling with some dry fruits. Stuffing can be just Semolina or Mawa based or the combination of both. To make it aromatic you can add Green Cardamon and then you can cover it with Sugar syrup flavored with either Saffron or Rose water. Sugar syrup enhance the glaze of the dessert and it looks more festive. Since it is deep fried it gives two texture. Outer shell is crunchy, at the same time deliciously soft filling inside. Every household has different recipe. However, you can always tweak the recipe as per your palate. I add desiccated Coconut to enhance the flavor profile of this pillowee dish.So this delicacy is the fusion of many flavors. Nutty flavor and crunchy texture from chopped Pista, Almond and Raisin, soft and sweet from Mawa and Coconut, and aromatic with Saffron and Cardamon.
Ingredients
1.Add All-purpose flour and Ghee in a bowl and add lukewarm milk little by little.
Keep kneading it. Consistency of the dough should not be too hard or too soft.
2.Keep it aside for at least 30 minutes.
1.Add semolina in a pan and dry roast it on low to medium heat for 6-7 minutes or until
it gets golden brown. Take it out in a bowl.
2.Add Khoya in the same pan and roast it for 7-8 minutes in low flame. Add it in the
bowl of Semolina.
2.Grate the dry Coconut and add it in the bowl.(You can use Grated Coconut as well).
- Add Chironji, Almond, Pistachio, Green Cardamom powder, Sugar, Melon seeds. Mix them well.
Filling or Kasar is ready tobe filled in the Ghunjia.
1.Take the dough and devide it into small key-lime size balls.
2.Roll it in round shape in 3- 3 ½ inches of diameter.
3.Take it in your palm and fill the one spoon full filling in it.
4.Apply water around the edges and fold it in half-moon shape.
5.Now with the help of your fingers tuck the edges in nice shape or you could use the
mould to fold it.
6.Keep the Gujhiya in dry plate and cover it with dry cloth or napkin until all the balls
are done.
7.Heat oil in a pan and keep the heat in low to medium.
8.Add Ghunjia one by one roughly 5 at a time. Keep frying them until its light golden brown.
Don’t add too much at a time otherwise temperature of the oil will drop down.
9.Fish them out on a dry plate lined with paper towel
10.In another pan add sugar and water and bring it up to a boil and cook it for 5-6 minutes.
11.Add cardamom powder and rose water to it.
12.Let it get cold a litte.Now drop 3-4 ghunjia at a time and cover them in syrup.
Take them out and let them get dry for 3-4 hrs. Garnish with Almond or Pistachio.
Ghunjia is ready to be serverd.You can enjoy them as snack or dessert.
Ingredients
Directions
1.Add All-purpose flour and Ghee in a bowl and add lukewarm milk little by little.
Keep kneading it. Consistency of the dough should not be too hard or too soft.
2.Keep it aside for at least 30 minutes.
1.Add semolina in a pan and dry roast it on low to medium heat for 6-7 minutes or until
it gets golden brown. Take it out in a bowl.
2.Add Khoya in the same pan and roast it for 7-8 minutes in low flame. Add it in the
bowl of Semolina.
2.Grate the dry Coconut and add it in the bowl.(You can use Grated Coconut as well).
- Add Chironji, Almond, Pistachio, Green Cardamom powder, Sugar, Melon seeds. Mix them well.
Filling or Kasar is ready tobe filled in the Ghunjia.
1.Take the dough and devide it into small key-lime size balls.
2.Roll it in round shape in 3- 3 ½ inches of diameter.
3.Take it in your palm and fill the one spoon full filling in it.
4.Apply water around the edges and fold it in half-moon shape.
5.Now with the help of your fingers tuck the edges in nice shape or you could use the
mould to fold it.
6.Keep the Gujhiya in dry plate and cover it with dry cloth or napkin until all the balls
are done.
7.Heat oil in a pan and keep the heat in low to medium.
8.Add Ghunjia one by one roughly 5 at a time. Keep frying them until its light golden brown.
Don’t add too much at a time otherwise temperature of the oil will drop down.
9.Fish them out on a dry plate lined with paper towel
10.In another pan add sugar and water and bring it up to a boil and cook it for 5-6 minutes.
11.Add cardamom powder and rose water to it.
12.Let it get cold a litte.Now drop 3-4 ghunjia at a time and cover them in syrup.
Take them out and let them get dry for 3-4 hrs. Garnish with Almond or Pistachio.
Ghunjia is ready to be serverd.You can enjoy them as snack or dessert.