Vegan Gujiya recipe
Vegan gujiya or karanji is an easy sweet which is traditionally made on Holi and Diwali.Learn to make this easy sweet without a mold
Servings: 16 pieces
Equipment
- kadai/frying pan
- stand mixer
- Grinder
Ingredients
Stuffing
- ½ cup dry fruits almond,cashew,walnut
- ⅓ cup desiccated coconut fresh or dry
- 1 tablespoon coconut oil
- 3 tablespoon gud or jaggery / palm sugar
- ½ teaspoon khuskhus or poppy seeds
- 1 teaspoon sooji or semolina optional
- ½ teaspoon elaichi or cardamom powder
- 2 teaspoon water if using sooji
Pastry
- 2 cup plain flour / maida
- 1 tablespoon sooji or semolina
- 2 tablespoon oil for vegan/ghee if vegetarian if using air fryer,use double the amount of ghee/oil
- ¾ cup Warm water for kneading use 1-2 tablespoon more water if required
- A pinch of salt
- Oil for frying 1-2 tablespoon oil for brushing in case of Air fryer version
Instructions
Stuffing
- Grind the nuts and roast in a pan for few minutes with poppy seeds(khuskhus)
- Add desiccated coconut ,roast for few minutes, add coconut oil
- Add caradamom powder,jaggery
- Once jaggery has melted, add raisins turn off the heat
To shape the gujiya
- Take the ingredients for the pastry dough in a bowl
- Knead with water in a semi hard dough.
- Roll a piece of dough ,place a spoonfull of filling
- Press from all sides. Do not leave any open gaps else mixture will come out while frying. Start binding the edges using finger tips. Place the index finger of right hand. Now, roll the immediate part of covering to bind it. Alternatively you can also use a gujjiya mould.
For deep fried vegan Gujiya
- Prepare the gujiya and keep them ready for frying
- Fry on low heat,take out when golden brown
For Air fried Gujiya
- In a preheated air fryer (5 minutes) at 170C |340 F, cook the gujiya for 14-15 minutes. Spray oil twice in between. If using whole wheat flour, cook for 16-17 minutes or until they sound hollow.
- Store these in an air tight container.