Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe

Sooji Dry Fruits Gujhiya Recipe- Rawa Karanji Recipe


Namaskar
Welcome to nishamadhulika.com We have already prepared mawa ghujiya, mawa-mewa ghujiya. Today we will prepare semolina (sooji) ghujiya. Ghujiya made with semolina is very tempting. Let’s see what all ingredients are required for making sooji ghujiya. Maida – 2 cup Ghee – ¼ cup Curd – ¼ cup Semolina – ¾ cup Sugar – ¾ cup Dry fruits – 1 cup (cashew nuts, walnuts, almonds and raisins) Green cardamom – 7-8 Ghee – for frying ghujiya and roasting semolina You can also use oil instead of ghee. Firstly we will knead dough for making ghujiya. We have taken 1 cup of flour and ¼ cup ghee. We have melted the ghee. We have taken ¼ part of ghee then maida. Mix ghee in maida. Also add curd into it. Mix all ingredients really well. Add little water at a time and knead hard or tight dough. We have used less then ¼ cup of water. Milk can also be used in place of curd. Cover and keep the dough aside for ½ hour. Meanwhile prepare stuffing for ghujiya. For making stuffing roast semolina and dice all dry fruits. Firstly cut cashew nuts and make powder of green cardamom. Make 7-8 pieces of one cashew nut, like wise dice almonds and walnuts as well. Preheat pan and add 2 tbsp ghee into it. When ghee melts add sooji in it. Stir constantly and roast until it turns little brown in color. Keep the flame low. Sooji has turned brown and now add dry fruits into it. Roast for 1-2 more minutes. We have used cashew nuts, almonds, walnuts and raisins. You can also use coconut or Chironji and skip the ones you don’t like eating. Mixture is ready. Keep stirring like this. Also add raisins. When it gets bit frigid add sugar and cardamom powder. Take out the mixture in a bowl so that it gets frigid quickly. Meanwhile knead dough for some time and make balls from it. Make small balls from it. With this much quantity we can make 25-30 balls. Now roll them giving shape of peda. Mix powdered sugar and cardamom powder into the mixture. Stuffing is now ready. Start rolling pooris for making ghujiya. Take one ball and roll into 3-4 inch diameter circle. Roll the puris from corners; it should not be thick from centre. Place it on plate. Roll ten puris at one time. We have taken this mold for making ghujiya which is easily available in markets. Open the mold and place rolled on it. Now place 1-1.5 tsp stuffing into it like this. With help of your finger spread some water on the edges of ghujiya like this. Close the mold and press it at corners. Remove the extra poori. Ghujiya will be ready like this. Place it on plate like this. Like wise stuff all ghujiyas. Make sure no ghujiya splatter. In case any ghujiya splatter; separate it out. Now we will fry ghujiya. Place one ghujiya in ghee to check whether it’s hot or not. Flame should be low as well as ghee should also be medium hot. Fry until ghujiya turns golden brown in color. Take out the ones fried. Place as many ghujiyas as possible at one time. Appetizing and lip smacking sooji ghujiya are ready. If you wish to make ghujiya more sweet then coat them syrup. For this logon to nishamdhulika.com There is slightest of change in the method. Keep the poori bit thick, prepare sugar syrup, dip ghujiya into it and take them out. Making ghujiya is very easy but keep note of few points. Dough should not be too hard or too soft. Roll the poori for ghujiya from corners and not from centre. Don’t add too much stuffing in the ghujiya. In case any ghujiya splatter while frying, take it out and keep it aside or mix it with other poori. Keep note of all these things while making ghujiya for better and pleasing taste. Try making this recipe and share your experiences with us. See you again at nishamadhulika.com