GUJHIA-IN HINDI, KARIGADABU, OR KARJI KAI -IN KARNATAKA ARE ALL SYNONYMS OF THE SAME SNACK, WHICH IS STUFFED WITH A SWEET- MIX AND DEEP FRIED. This is generally made during FESTIVALS LIKE GANESH CHATURTHY AND JANMASHTAMI. The outer covering of GUJHIA is made up of All-purpose flour (maida), Semolina (rava), or even wheat flour. Inside stuff also varies from khova, Fresh coconut with sugar or jaggery, or fried gram mixture. In this recipe, I am going to show one of the DELICIOUS, CRISPY, YUMMY, NUTRITIOUS, AND EVERYBODY’S FAVORITE SNACK.
LET US SEE HOW TO MAKE GUHIA
Table of Contents
INGREDIENTS
- All-purpose flour (maida)-1 cup
- Un sweetened khoya-75 gram or 1/2 cup
- Dry coconut-1/2 cup grated
- Fine rava -1/4 cup
- Sugar powder-1/2 cup
- Ghee-1/4 cup
- Almonds-10 number
- Cashew-10 number
- Pistachio-10 number
- Dry grapes or Kishmish-30 number
- Cardamoms-6 numbers
- Charoli-1 teaspoon
- plain water-1/4 cup
- Oil-500ml or more to deep fry.
HOW TO KNEAD DOUGH FOR GUJHIA
DOUGH KNEADING METHOD
- Take a mixing bowl or big plate for kneading the dough.
- Put 1 cup maida to it.
- Add 1/4 cup ( -1 teaspoon) of melted ghee
- Rub the ghee with maida nicely so that maida forms a lump when pressed between palm and fingers.
- Now gradually add water and start kneading the dough.(TIGHT DOUGH)
- Now cover the dough and keep for rest for 1/2 an hour.
PREPARATION OF THE STUFF FOR GUJHIA
- Grate dry coconut and keep it ready.
- Roast all dry fruits except dry grapes with 1/2 teaspoon oil in a frying pan on low heat to make them crispy. Remove from pan.
- Chop them roughly with the help of a knife on a cutting board.
- Deseed the cardamom and put it with sugar while making sugar powder.
- Roast fine rava in the same fry pan with 1/2 teaspoon of ghee, till the color changes and a nice aroma starts coming. Remove from pan.
- In the same pan put 1/2 cup grated coconut and roast till slightly brown and crisp.
- Now take khova and roast till it changes its color and starts leaving its fat.
- While roasting khova you can add dry grapes also.
- Now mix all of them together and cool.
- At last, add cardamom powder and powdered sugar and give it a good mix.
- Add cut dry fruits and mix nicely.
- Stuff is ready.
STUFFING PROCEDURE for Gujhia
- By this time your dough will be ready. Knead once more to make it pliable and soft.
- Divide the dough by making logs and then cutting them into equal-sized balls to roll out. ( Poori size)
- Take a ball and roll it on a rolling board as thin as possible,
- To get a neatly finished Gujhia, Cut the poori with a round edge lid of a container or a steel bowl, having sharp edge
- Smear water on all the edges of the circumference of the rolled poori. Put 1 to 2 teaspoons of the stuff mix and turn the poori from one side to make it half, so that the stuff is fully secure inside. Press gently. Take a fork and start pressing from one side to the other making a C ( the Gujhia) shape.
- Yet another way of making GUJHIA OR KARIGADABU, is using a mold if you have one.
- The method of rolling is the same, no need to cut as poori neatly because while using mold, after stuffing the extra portion automatically cuts off.
- Stuff all of them together and keep aside covered.
FRYING THE GUJHIAS OR KARIGADABU.
- Take a deep fry pan.
- Add oil to the Deep fry and heat on medium flame.
- When hot enough, reduce the flame and put as many stuffed Gujhia or Karigadabu as you can.
- It takes about 6-8 minutes to fry getting golden colour evenly.
- Remove on kitchen tissue paper.
GUJHIA OR KARIGADABU IS READY TO RELISH
NOTE; If while frying, the stuffing comes out from any piece, remove it immediately or else the oil gets spoiled and others get spots making it un-attractive
Other ways to make this dish is in the following link.
https://padmas-navaruchi.in/2021/09/gujhia-karigadabu-or-karji-kai-part-3/
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