Name: Gujiya/ Karanji/ Coconut Filled Hand Pies recipe by Deepali Jain at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 250 grams of all purpose flour; 125 grams of khoya; 400 grams of castor sugar (bura or powdered sugar); 2 tablespoons of ghee (clarified butter); 1 tablespoon of muskmelon (cantaloupe) seeds; 1 tablespoon of Chironji (Buchanania lanzan Seeds); 1 tablespoon of raisins; 1 teaspoon of ground cardamom powder; 1/2 cup of dessicated coconut; dumpling mould

ABOUT Gujiya/ Karanji/ Coconut Filled Hand Pies RECIPE

A delicious and satisfying coconut filled sweet hand-pie as a snack or for the festive season.

Ingredients Serving: 8

250 grams of all purpose flour
125 grams of khoya
400 grams of castor sugar (bura or powdered sugar)
2 tablespoons of ghee (clarified butter)
1 tablespoon of muskmelon (cantaloupe) seeds
1 tablespoon of Chironji (Buchanania lanzan Seeds)
1 tablespoon of raisins
1 teaspoon of ground cardamom powder
1/2 cup of dessicated coconut
dumpling mould

Instructions

In a large bowl, add flour & ghee. Knead the dough using water. The dough should be firm to touch. Cover with a wet muslin cloth for few minutes.
In a small pan, lightly roast the khoya. Add musk melon seeds, chironji, raisins, coconut & cardamom powder. Allow the mixture to cool down to room temperature. Add sugar quickly to prepare the filling.
Make small balls from the dough. Roll out each ball into a circle. It should be big enough to cover the dumpling mold with a little overhang. Fill in about 1 tbsp filling in the center.
Gently rub a wet finger (you can keep a bowl of water & dip your finger) around the edges of the mold & quickly close the mold. Wet finger will seal the mold well. Press & remove any extra dough outside the edges.
Open the mold, gently remove the dumpling. Cover the dumpling with a slightly wet muslin cloth & continue with other dumplings.
Heat oil in a deep wok, once the oil is hot fry the dumplings. Serve warm with tea or as a sweet.

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