Mawa karanji (Diwali Sweet) Video by Tarla Dalal Video by Tarla Dalal
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Preparation Time
10 Mins
Cooking Time
25 Mins
Total Time
35 Mins
Makes
12.00 servings
Ingredients
For Mawa Karanji
1 cup crumbled mawa (khoya)
1 cup plain flour (maida)
1 tbsp melted ghee
a pinch of salt
2 tbsp raisins (kismis)
2 tbsp almond (badam) slivers
2 tbsp pistachio slivers
2 tbsp sugar
1 tsp cardamom (elaichi) powder
a few saffron (kesar) strands
ghee for deep-frying
Method
For mawa karanji
- To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water.
- Cover the dough with a lid and keep aside for 10 minutes.
- Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands.
- Divide the stuffing into 12 equal portions and keep aside.
- Divide the dough into 12 equal portions.
- Roll out a portion of the dough into a 175 mm. (3") diameter circle without using any flour for rolling.
- Place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well.
- Twist the sides of the karanji inwards to form pleats.
- Repeat steps 6 and 7 to make 11 more karanjis.
- Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the mawa karanji immediately or cool completely and store in an air-tight container for 2 days.
See step by step images of Mawa Karanji, Gujiya Recipe
