Paneer Karanji Recipe | Paneer Gujiya

 

About Paneer Karanji

Holi is near and there is no talk of Gujiya.  You have eaten many types of gujian, but today we will make a different type of gujiyan called paneer karanji.  This dish is something different and innovative.  This is a very tasty breakfast.  Quite a departure from the everyday karanji and full of deliciousness.

 If you want to make something special for a holiday breakfast, make this Paneer Karanji.  Paneer Karanji going to be your kid's favorite.  Most of the cities of India can be seen found in street food.  Paneer karanji will be served with sweet date-tamarind chutney.

PREP TIME: 40M

COOK TIME:  15M

COURSE: BREAKFAST

CUISINE:  INDIAN

INGREDIENTS

 For gujiya (karanji)

 

1.  Maida - 200 grams (2 cups)

 2. Ghee - 50 grams (one-fourth cup)

 3.  Salt - as per taste (1/3 tsp)

 4. Ghee or oil - for frying

 For Pitthi

 1.  Paneer - 100 grams (1/2 cup grated)

 2. Ghee - 1 tsp

 3. Cumin - 1/4 tsp

 4. Ginger - 1 tsp

 5. Green peas - 2 tsp

 6. Salt - as per taste 

 7.  Black pepper - 2-3 pinch

 8.  Cashew - 10-12 

 9. Green coriander - 1 tsp

INSTRUCTIONS

For  Gujiya 

(1) Sieve the refined flour in a utensil, add ghee and salt to the flour and mix well, with the help of water or milk, knead a dough that is slightly harder than the hard dough of puri.  Keep the dough covered for 20 minutes to set.  

(2)The dough for paneer karanji is ready.

For  Pitthi

(1) Put 1 tsp ghee in a pan and heat it, add cumin seeds, after the cumin seeds are lightly roasted, add peas, and fry for 1-2 minutes.  

(2)After roasting peas, add ginger, paneer, salt, black pepper, cashew pieces, and green coriander, and mix everything well.  

(3)Paneer pithi for karanji is ready.

(4) Divide the paneer pithi into 20 parts.

(5) Prepare Paneer Karanji by rolling it.

(6) Break 20 balls from the kneaded dough and make round balls.  Place one dough ball on a rolling board, and roll it thinly with a rolling pin to a diameter of 4 inches.  Place a portion of pithi on the rolled poori and apply water on the edges with your finger, fold the poori in the shape of a gujiya and press the edges with your fingers, lift the karanji and put it on a plate, prepare all the paneer karanji from the whole dough in the same way. 

(7) Put it on a plate.

 (8) for Karanji, place the rolled Puri in the Karanji mold and put a portion of pitthi over the Puri, apply water on the edges of the Karanji with your finger so that the edges of the Karanji stick well and the Karanji does not open while frying.  

(9) Cut the karanji by turning it from the mold and keep it on a plate.

(10) Roll out all the dough one by one and put it on the mold, fill the pithi and prepare all the karanji in the same way, keep it on a plate.  

(11)Now we have to fry these karanjis.

 Karanji Fry

 Heat oil in a pan, put 3-4 karanji in the hot oil, turn the karanji over medium and low flame, fry till it becomes light brown, and take it out on a napkin paper spread on a plate.  Fry all the karanji in the same way and take them out.

(2)  Serve hot paneer karanji chutney and tea eat.

FREQUENTLY  ASKED QUESTIONS (FAQ)

Q. How many types of Gujia are there?

__ Gujia are made in two types, Mawa Bhari Gujia and Rawa Bhari Gujia.

Q. Why do you eat Gujia on Holi?

__ It is believed that this sweet is first offered to Lord Krishna during Holi.

Q. How many days can Gujia keep?

__ Approximately 15 days.

Q. What is Gujia called in Gujarati

__ Gunghra

Q. What is the other name of gujiya?

__ It is also called Ghughra in Gujarat, Karanji in Maharashtra, and,  Somas in Tamil Nadu.

I hope you like this recipe and let me know how you make it at home in the comments.

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