Mandia/Ragi Karanji Pitha/ Gujiya Recipe

Mandia/Ragi Karanji Pitha/ Gujiya

Typically gujiyas are sweet dumplings made of maida or flour and filled with a delightful khoya and dry fruits mixture and are popularly made in Uttar Pradesh, Rajasthan and Madhya Pradesh. Deep fried in ghee and dipped in a sugary syrup, this Indian dessert is commonly made during the festival of Holi. The crisp outer layer cracks in the mouth for the sweet filling to take on your senses. Today, there are many versions of the gujiya available with different fillings such as dry fruit gujiya, mawa gujiya and even healthier ones like baked gujiyas, but nothing is as healthy and tastier as ragi gujiya.

  • Serves: 35 People
  • Prep Time: 45
  • Cooking: 50
  • Calories: 200
  • Difficulty: easy

Ingredients

  1. Mandia (Ragi/ Fingermillet ) flour- 250 gm
  2. Wheat flour /Maida flour – 150gm
  3. Fresh grated coconut—200gm
  4. Sugar/Jaggery- 150gm
  5. Green cardamom powder-3 gm
  6. Ghee-50gm
  7. salt – as required
  8. Oil - for frying

Directions

  1. Take a pan and put the fresh grated coconut and jaggery/sugar.
  2. Heat it on a low flame and stir fry for 2 to 3 minutes till it becomes little dry.
  3. Add green cardamom powder and continue heating on low flame for another 1 minutes.
  4. Put this mix aside in a bowl and let it cool.
  5. In a another bowl mix Wheat flour / Maida (all-purpose flour), Mandia(Ragi) flour, salt & sieve them to remove any husk or other impurities .
  6. Take a small pan and heat ghee till it becomes light warm. Pour the light warm ghee into the mix flour ..
  7. Mix the ghee with a spoon. Rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.
  8. Add water to mix flour, knead for a minute and form a tight dough. Cover the dough with a moist cloth and leave it to rest for around 20–25 minutes.
  9. Now divide the dough into some equal portions balls and place all the balls in the bowl , cover with a moist cloth.
  10. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle .
  11. With your fingertip or a pastry brush, apply water all over the circumference edge.
  12. Place about 1 tablespoon of the prepared coconut filling on one side of the circle, keeping the edges empty.
  13. Carefully, bring together both the edges and shape the Karanji / Gujiya to form a semi-circle.
  14. Press lightly and seal well. Use a fork to crimp the edges and trim.
  15. Prepare all the karanji/ gujiya this way and arrange them on a plate or tray.
  16. Fry 7-8 karanji/ gujiya at a time( depends upon size of pan ) , turning them while frying until they will puff up slightly and have a crisp coating.
  17. Deep fry till they have become golden turning over as needed.
  18. Fry all karanji/ gujiya this way and once they are cooled completely at room temperature, store them in an air-tight box.

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