Gujiya/ Karanji/ Coconut Filled Hand Pies | How to make Gujiya/ Karanji/ Coconut Filled Hand Pies

By Deepali Jain  |  4th Nov 2015  |  
4.7 from 3 reviews Rate It!
  • Gujiya/ Karanji/ Coconut Filled Hand Pies, How to make Gujiya/ Karanji/ Coconut Filled Hand Pies
Gujiya/ Karanji/ Coconut Filled Hand Piesby Deepali Jain
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    8

    People

381

3





Video for key ingredients

  • How to make Khoya

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.

Gujiya/ Karanji/ Coconut Filled Hand Pies

Ingredients to make Gujiya/ Karanji/ Coconut Filled Hand Pies

  • 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

How to make Gujiya/ Karanji/ Coconut Filled Hand Pies

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Open the mold, gently remove the dumpling. Cover the dumpling with a slightly wet muslin cloth & continue with other dumplings.
  6. Heat oil in a deep wok, once the oil is hot fry the dumplings. Serve warm with tea or as a sweet.

My Tip:

You can make-ahead filling and refrigerate. Use with in 24 hours.

Reviews for Gujiya/ Karanji/ Coconut Filled Hand Pies (3)

Anjali Goyala year ago

Mam agar chasni coat krni ho tb kya bharavan me mitha km dalna chahiye kya
Reply

Guy Raoa year ago

You need to use maida as the flour.
Reply

pinky sen2 years ago

it becomes so soggy within few min...
Reply

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