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.
1.Add all-purpose flour 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.
2.Grate the Mawa and add it in the pan and roast it until it gets golden brown.
I used Nanak Khoya.
green cardamom powder, sugar, melon seeds. Mix them well. Filling or kasar is ready to
be filled in the Ghunjia