Mava Karanji (Gujiya)

Mava Karanji

Mava Karanji is made mostly during festive occasions like Diwali, Ganesh Chathurthi, and Holi. This dessert’s outer cover is made with all purpose flour (maida) and it is stuffed inside with roasted semolina (rava), mava (khoya), sugar, dry fruits, etc.

How To Make Mava Karanji (Gujiya / Pirikya)

• Heat a pan. Put 250 gms khoya (mava) and dry roast it till it turns brown.
• Add sugar to the khoya and mix.
  Switch off the flame and let the mava (khoya) cools down little.
• Knead a stiff dough with all purpose flour (maida), ghee and water.
• First take maida and ghee together, rub it with your palms and fingers to make it khasta. Then add water slowly and knead a stiff and smooth dough.
• Put some chopped cashews in khoya mixture along with cardamon powder and mix properly.
• Divide the dough into equal parts and shape into round balls.
• Now place one dough ball on rolling board and roll 3 to 4 inch diameter disc.
• Put the mava stuffing on maida disc.
• Apply water to edges of the maida disc and fold it to semicircle. Press the edges and make the design by pressing and folding till the end of karanji / gujiya.
• Simillarly roll the discs, put stuffing and make all karanjies (gujiyas).
• Once you are done with stuffing and shaping all gujiyas / karanjis heat oil in kadai for frying.
• Fry all mava karanjies from both the side on medium flame in batches.
• Switch off the flame. Mava Karanji is ready to be served. Crispy from outside and nice moist nutty from inside due to mava and nuts.