Pudachi karanji / layered Gujiya | How to make Pudachi karanji / layered Gujiya

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By Poonam Bachhav
Created on 31st Mar 2016
  • Pudachi karanji / layered Gujiya, How to make Pudachi karanji / layered Gujiya
Pudachi karanji / layered Gujiyaby Poonam Bachhav
  • Pudachi karanji / layered Gujiya | How to make Pudachi karanji / layered Gujiya (11 likes)

  • 1 review
    Rate It!
  • By Poonam Bachhav
    Created on 31st Mar 2016

About Pudachi karanji / layered Gujiya

Karanji is a traditional Maharashtrian fried sweet dumpling made on special occasions like Diwali and Ganesh Chaturthi. It is some what similar to North Indian dish - Gujiya. Pudachi Karanji means the one having layers. A typical Maharashtrian Diwali Faral is incomplete without these delectable crescent shaped Karanjis.

Pudachi karanji / layered Gujiya is a delicious dish which is liked by people of all age groups. Pudachi karanji / layered Gujiya by Poonam Bachhav has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 8 people. You can find Pudachi karanji / layered Gujiya at many restaurants and you can also prepare this at home. This authentic and mouthwatering Pudachi karanji / layered Gujiya takes 45 minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Pudachi karanji / layered Gujiya is a good option for you. The flavour of Pudachi karanji / layered Gujiya is tempting and you will enjoy each bite of this. Try this Pudachi karanji / layered Gujiya on weekends and impress your family and friends. You can comment and rate the Pudachi karanji / layered Gujiya recipe on the page below.

  • Prep Time45mins
  • Cook Time25mins
  • Serves8People
Pudachi karanji / layered Gujiya

Ingredients to make Pudachi karanji / layered Gujiya

  • For the Cover:
  • 1 Cup Maida/Refined flour
  • 1/4 Cup Suji / Semolina
  • 2-3 tbsp hot Ghee
  • 5-6 tbsp warm Milk or as required to knead the flour
  • Salt to taste
  • For Stuffing:
  • 5 tbsp grated dry Coconut
  • 5 tbsp powdered sugar or as per taste
  • 1 tbsp roasted poppy seeds
  • 1 tbsp roasted Sesame seeds
  • 1 tbsp roasted Suji
  • 2 tbsp Raisins
  • 2 tbsp chopped Almonds and Cashews
  • 1/4 tsp Cardamom Powdered
  • For the Spread (Sata ):
  • 3 tbsp Rice flour
  • 2 tbsp ghee
  • Other Ingredients:
  • Ghee / Oil to deep fry the Karanjis

How to make Pudachi karanji / layered Gujiya

  1. In a mixing bowl take the maida, suji and salt . Heat up 2 tbsp ghee and add to it. Mix it well to get a crumbled mass.
  2. To this add warm milk slowly and knead the flour to get a medium consistency dough. Cover it and keep it aside for 30 minutes.
  3. Meanwhile to make the filling, dry roast the grated coconut, poppy seeds, sesame seeds, suji, almonds and cashews separately in a pan on low to medium heat. Let all this cool down in a bowl.
  4. To this add the powdered sugar, cardamom powder and raisins. The filling is ready.
  5. Make the Sata/spread by whisking the ghee and rice flour together until a smooth mixture is formed. Divide the dough into three equal parts and roll out thin rotis out of each part.
  6. Now take one roti, apply the sata evenly on it, keep the 2nd roti over it , again apply the sata and keep the third roti, again apply the sata and roll the three together firmly to form one big roll.
  7. Stretch out the roll little and cut into small pieces using a sharp knife. Now roll out each piece separately into a poori size, add enough stuffing on one half of the round and cover it by the other end.
  8. Apply milk on the edges and seal the karanji giving it a crescent shape. Decorate the edges either using a fork or make small folds of the edges.
  9. Deep fry the Karanjis in ghee/oil on a low to medium heat until they turn golden in colour from both the sides. On cooling transfer them to air tight container. They remain good at room temperature for 8-10 days.
My Tip: If you wish to keep these Karanjis for long time, better use dry grated coconut instead of fresh one.

Reviews for Pudachi karanji / layered Gujiya (1)

Rani Cherukuria year ago
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