Gujiya is a popular North-Indian festive food stuffed with khoya and dry fruits. A sweet preparation which can be stored for few days. Gujiya is also popular in Odisha but in a different name.It is called as Karanji. While the Goan people also make this and call it Nevri.

As this is a dry sweet and can be stored at room-temperature ,so my Mom always makes a pretty good amount of it. But it’s a different story that it won’t last meeting her expectation .We finish them just in 2 days 🙂

Though making Gujiyas is a common sight during the festival of light in the north part of India.While in Goa this is a part of Ganesh Chathurthi Celebration. But we enjoy making Gujiyas through out the year .I celebrate every day of my Life. This time we too made Gujiyas for Ganesh Chathurthi like Goan people.

Every little peculiarity of Lord Ganesha’s has a deep spiritual significance .Ganesha’s elephant head symbolizes the immense wisdom while trunk visually depicts a well-developed intellect that arises out of wisdom.The occasion of Ganesh Chaturthi gives us an opportunity to remember what Lord Ganesha stands for.

 

It is one of the most pompous festivals in India.

The beginning of the festival is marked with bringing home a clay modeled idol of Lord Ganesha or to the elaborately decorated community pandals . With soaring chants and traditional drum beats, the deity arrives to the place which would be his abode for the next 7 days. Offering of a variety of sweets, flowers ,fruits are made to the deity with performing ritualistic ceremonies . The days to be followed are marked with regular morning & evening puja singing religious songs and chanting prayers.

Out of many sweets Modak and boondi laddos are believed to be favorite of Ganesha. In Goa a crispy fried stuffed dumpling is prepared during ‘Chovoth’ or Ganesha Chatthurthi which is called “Nevri”  . A crescent shaped fried dessert with a crunchy exterior prepared from Maida,Coconut,dry-fruits ,semolina etc .It is also known as karjikayi , karanji or Gujiya in other part of country.

 

 

 

Print Recipe
Nevri/Karanji/Gujiya Recipe
The festival of light is incomplete with this sweet preparation ,Gujiya .It is also called Karanji in Odisha and Nevri in Goa.
Gujiya
Course brunch, dessert
Cuisine north indian, oriya
Prep Time 30 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Course brunch, dessert
Cuisine north indian, oriya
Prep Time 30 minutes
Cook Time 20 minutes
Servings
piece
Ingredients
Gujiya
Instructions
  1. In a bowl mix the maida, semolina and the salt.Add ghee and mix it well. You will get a coarse texture. Add water and prepared a soft dough.Cover the dough with a damp cloth and keep it aside.
  2. Start preparing the filling. In a pan add grated coconut ,poppy seed ,jaggery and cook at medium flame for 5 minute. Add cardamom powder.
  3. Grind peanut to a coarse powder. Add this to coconut and cook for 2 minute .The filling should be dry .Switch of the flame and let the mixture cool a bit.
  4. Now divide dough into 20 equal part .Roll each dough into a circular disc.
  5. spread sufficient filling on it. Fold it as half-circle and seal it properly.You can see the below picture. To seal the edge ,you can grease the edge with a little water using your finger .It will help you to seal it properly.
  6. Heat sufficient oil in a kadhai ,fry prepared stuffed dumplings at medium flame.
  7. Adjust the heat , don't fry it at high temperature .It generally takes 2 to 3 minute for each batch to fry .Then only the outer skin will be crunchy.
  8. You can keep them at air-tight container for 2 to 3 day at room temperature.
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