Gujiyas as they are known as in North India are also called karanji and neori and are made as a festive offering across many festivals in India.
The difference lies in the filling. You can choose exactly what appeals to you when you make yours at home. Traditionally kismis or raisins are also added to the filling. They have been omitted in the recipe below, but be sure to add a few if that’s what you like. Enjoy!
INGREDIENTS:
2 cups whole wheat atta
1/4 tsp salt
4 tblsps ghee
2 tblsps suji
3 tblps chopped nuts (badams, pistas, cashews)
1 tblsp chironji
Khoya (optional)
1 cup dates pitted and chopped
1/4 cup desiccated coconut (optional)
1/2 cup sweetener of your choice
Powdered elaichi (optional)
METHOD:
In a bowl, mix & rub in the atta, salt, melted ghee, then add ½ cup water and mix thoroughly cover with a damp cloth and keep aside
For the gujjiya filling: Add two tblsps ghee again, and chopped nuts of your choice – badams, pistas, cashews, chironji. Fry and keep aside
To the same pan and add suji, stir till its light golden brown, Remove from pan.
Mix khoya and filling well. Add ½ cup grated coconut, dates and ½ cup sweetener of your choice. (jaggery, raw sugar etc.). Adjust the sweetness of the dates vis-a vis the sweetener that you are using
Mix the filling well. Add powdered elaichi
Knead the dough again, using your knuckles for added dough softness. Roll out and cut with a cutter the size of a tea saucer
Add filling, seal the edges with water and a fork and fry in oil that has been pre- heated for 20 mins, on a low flame; alternatively you can use an air fryer to avoid deep frying
Decorate with rose petals and slivered nuts
