Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe

    semolina gujiyas

    Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe

    Semolina gujiya is all time favorite sweet for Indians. Gujiya becomes more delicious when prepared with semolina and dry fruits stuffing. To enhance the flavor, fry the gujiyas in pure desi ghee. Preparing sooji gujiya at home may sound fussy but this simple recipe will surely help you make mouth watering and delectable gujiyas. To make the outer layer of sooji gujiyas refined flour has been used and the stuffing is loaded with semolina, dry fruits, and powdered sugar and flavored with green cardamom powder.

    Prepare these gujiyas during festivals or for any special occasions. Share this tempting sweet with your dear ones and let them enjoy it too. Follow these step-by-step instructions to make crispy and mouth drooling sooji gujiyas at your home. So, definitely try out this recipe with easy to follow step-by-step instructions.

    Directions

    Getting ready:

    Chop all the dry fruits and keep them aside. Peel green cardamom and crush the seeds into fine powder.

    rawa gujiyaMaking:

    Take refined flour in a bowl and to it add ghee and curd. Mix it well. Now by adding little water at a time prepare slightly firm dough as compared to puri dough. Allow it to rest for half an hour.

    rawa gujiya

    For stuffing, heat a pan with 2 tbsp of ghee then add semolina and stir until it becomes golden brown. Add chopped dry fruits in the roasted semolina and stir again for 1-2 minutes. Put the flame off and keep stirring semolina and dry fruits mixture to prevent it from browning at base.

    rawa gujiya

    Take the mixture out on a plate and allow it to cool down completely. Add powdered sugar and green cardamom powder to the slightly cool semolina mixture. Gujiya stuffing is now ready.

    rawa gujiya

    Rub the dough till it becomes soft. Make 25 balls from the dough. Take a dough ball and roll it out to about 3-4 inch diameter round poori. Similarly roll out around 10 dough balls and place them on a plate.

    rawa gujiya

     

    Put a rolled puri on the mould and pour 1 or 1.5 spoon of stuffing. Apply water on the edges and close the mould. Press it and remove the extra dough. Open the mould and take out the prepared sooji gujiya and place it on a plate. Follow the same step and prepare rest of the gujiyas. Cover it so that they don’t dry.

    rawa gujiya

    Heat enough ghee in a wok to deep fry the gujiyas. Slide the gujiyas in hot ghee. Deep fry them in medium hot ghee. Flip the sides with regular intervals and continue frying until they start getting brown. Keep the flame medium or low.

    rawa gujiya

    Take out the fried gujiyas out on tissue paper to remove excess ghee. Fry every piece in same way. Delectable Sooji gujiyas are ready.

    rawa gujiyaServing:

    Serve these hot sooji gujiyas as a desert after the main course or whenever you crave for something sweet and delicious.

    Suggestions

    • You can use any other dry fruits as per your taste to make the stuffing or adjust the quantity as per your preference.
    • Stuff and move gujiyas carefully or else the will break. Keep the cracked gujiya aside and fry it in the last because it will release its stuffing and spoil the ghee and then you have to strain the ghee for further use.
    • For 25-30 gujiyas
    • Time – 60 minutes
    Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe semolina gujiyas
    Author: 
    Recipe type: Dessert
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour – 2 cup (250 grams)
    • Ghee – ¼ cup (60 grams)
    • Curd or milk – ¼ cup
    • Semolina – ¾ cup (150 grams)
    • Powdered sugar – ¾ grams)
    • Dry fruits – 1 cup (cashew. walnut, almonds, raisins)
    • Green cardamom – 7-8
    • Ghee – for frying gujiyas and roasting semolina
    Instructions
    1. Chop all the dry fruits and keep them aside.
    2. Peel green cardamom and crush the seeds into fine powder.
    3. Take refined flour in a bowl and to it add ghee and curd. Mix it well. Now by adding little water at a time prepare slightly firm dough as compared to puri dough. Allow it to rest for half an hour.
    4. For stuffing, heat a pan with 2 tbsp of ghee then add semolina and stir until it becomes golden brown.
    5. Add chopped dry fruits in the roasted semolina and stir again for 1-2 minutes. Put the flame off and keep stirring semolina and dry fruits mixture to prevent it from browning at base.
    6. Take the mixture out on a plate and allow it to cool down.
    7. Rub the dough till it becomes soft. Make 25 balls from the dough.
    8. Add powdered sugar and green cardamom powder to the slightly cool semolina mixture. Gujiya stuffing is now ready.
    9. Take a dough ball and roll it out to about 3-4 inch diameter round poori. Similarly roll out around 10 dough balls and place them on a plate.
    10. Put a rolled puri on the mould and pour 1 or 1.5 spoon of stuffing. Apply water on the edges and close the mould. Press it and remove the extra dough. Demould the prepared sooji gujiya and place it on a plate. Follow the same step and prepare rest of the gujiyas. Cover it so that they don’t dry.
    11. Deep fry them in medium hot ghee. Flip the sides with regular intervals and continue frying until they start getting brown. Keep the flame medium or low.
    12. Take the fried gujiyas out on tissue paper to remove excess ghee. Fry every piece in same way. Delectable Sooji gujiyas are ready.
    13. Serve these hot sooji gujiyas as a desert after the main course or whenever you crave for something sweet and delicious.

     

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