"Karanji or Gujiya is a popular dish made during Diwali all over India."
Red Velvet Karanjis
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Prep time: 1hr 30mins
Cook time: 20mins
Serves or Makes: 15
Recipe Card
ingredients
For the Filling:
- 1/2 cup khoya
- 3-4 teapsoons cocoa powder
- 2-3 drops red food color
- 2 tabelspoons rava (semolina)
- 1/2 teapsoons cardamom powder
- 2-3 tabelspoons powdered sugar
- 1 tabelspoons each of toasted cashews, almonds & pistachios
ingredients
For the dough:
- 1 cup all purpose flour
- 4 tabelspoons melted ghee
- 1/4 cup water
- Few drops of red food color
ingredients
To garnish:
- Melted white chocolate
Method
Step 1
Heat the khoya in a non-stick pan for 7-8 mins until it begins to combine. Add the cocoa powder and red food color and continue to mix. Remove from heat and place in a bowl to cool. Once this khoya is cooled, break it down into a crumble with your fingers.
Step 2
Heat the rava for 4-5 mins until slightly golden and then remove from heat and add it to the khoya crumble.
Step 3
Add the toasted and chopped nuts and set aside to cool. Once cool, mix in the sugar and cardamom powder. Your filling is ready!
Step 4
To make the dough, start by combining the flour and ghee with your fingers to get a sand like texture that still holds together when combined and pressed together in your hand.
Step 5
Slowly add water and red food color to make a stiff dough and rest for 1 hr covered with a damp cloth.
Step 6
Divide the dough into about 10 small roundels and roll out each roundel to 2mm thick circles. (Use a 4 inch cookie cutter to cut circles for uniformly shaped karanjis).
Step 7
Use the cut-out dough to make 5 more circles and karanjis.
Step 8
Fill each circle with about 1 tbsp of the khoya filling, leaving half cm space around the edges. Apply water around this half cm circle to seal the karanjis. Pull and pinch this sealed edge to shape your karanjis.
Step 9
Bake at 360F for about 20-22 mins until crispy.
Step 10
Let the karanjis cool completely and then drizzle the melted white chocolate to decorate them.
Step 11
Store in airtight container for upto to two weeks.