Karanji (Gujiya)

Dessert from India, a wrapped and fried pastry with almonds and raisins. Add more or less almonds or raisins depending on your taste prefrences.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  cup wheat flour
• 3  tablespoons ghee
• 1  pinch salt
• 1⁄2 liter  oil (for frying)
• 1  cup  grated coconut
• 3 1⁄4 cups sugar
• 1 1⁄2 cups milk
• 6  ounces  almonds
• 6  ounces raisins
• 1⁄2 teaspoon cardamom powder
• 1  tablespoon poppy seed

Directions

1. In a mixing bowl combine the salt, flour and ghee. Mix together well.
2. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
3. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
4. Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
5. After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
6. The karanji can last for 7-8 days if stored in an air tight container.