Description
Paan Gujia or Paan Karanji is Indian dessert empanadas that are filled with sweet stuffing made of paan, mukhwas, tutti-frutti, mawa (cottage cheese mix)/suji, coconut, dry fruit, and cardamom powder. A very interesting twist to the normal Gujiya made during festivals of colors Holi.
Ingredients
Units
Scale
- 1.5 cup – All-purpose Flour.
- 1 cup – Suji/semolina
- 2 tbsp – Refined oil
- 1/2 cup – Desiccated coconut powder
- 3 tbsp – Walnuts chopped
- 4 tbsp – Cashews chopped
- 2 tbsp – Pistachios chopped
- 1 tsp – Cardamom powder
- 2 tbsp – Paan mukhwas
- 2 tbsp – Gulkand
- 4 tbsp – Tutti- frutti
- 4 to 5 – Betel leaves
- 2 drops – Green food gel color.
Instructions
- Take all-purpose flour, add oil to the flour and start combing it together.
- If the flour starts binding with the oil then it’s ready for kneading.
- Gradually start adding water to the dough. Add water as required.
- It should be a semi-tight dough. Then cover the dough with a moist cloth for 30 mins.
- Then in a blender take chopped betel(Paan) leaves add water and make a fine paste.
- Now strain the excess paan water. Now discard the paste and keep the excess paan water we drained in the bowl aside.
- Now add two drops of green food gel color to the Paan water mix it and keep it aside.
- Take a pan heat 3 tbsp of oil or ghee.
- Now in low medium flame add suji/ semolina. keep stirring it till semolina turns slightly brown in color.
- Add chopped cashews, pistachios, and walnuts into the mixture keep stirring till a nice aroma.
- Add desiccated coconut powder to the mixture. Add cardamom powder. Keep stirring it for 6 to 7 minutes. Take it out on a plate and cool down.
- After the mixture gets at room temperature add paan syrup as needed, paan mukhwas, gulkand mix everything together. Keep aside.
- Again knead the dough for 1 minute. Take a small portion and make equal size balls. Apply little oil to keep the balls moist and cover the balls with a cloth.
- Take a ball, start rolling and roll out into a thin disc.
- Put the Paan stuffing into the disc.
- Start binding the edges of the disc. Make a nice gujiya shape. Fold as shown below or refer to the video above given. Prepare all the gujiyas in the same way.
- Preheat the air fryer for 180° degrees for 10 minutes.
- After preheating, open the basket carefully then grease the air fryer with some oil. Place 4 gujiyas. Now brush some oil over the gujiyas.
- Now bake the gujiyas at 180° for 10 mins.
- Take out the gujiyas flip them, brush some oil over the other side of the gujiya. Bake them at 180° for 5 minutes.
- Take them out brush with little oil if you want for some extra flavors and silver vark optional for that Holi effect and serve.
Notes
- The Gujiya must be shaped with a mould unless you are skilled in sealing the edges with your fingers. The gujiya may be made by hand or using the gujiya mould. The gujiya mould produces results slightly faster than by using gujiya mould.
- You can toss the fried gujiyas in sugar syrup if you like. Prepare a very thin one-string syrup and then dip the gujiyas until coated.
- It is therefore essential to buy one beforehand or to order one from the internet.
- Other types of dry fruits you can use in the filling include almonds, cashews, pistachios, etc.
- Make sure your dough is not over-kneaded. Let it rest for around 30 minutes before rolling it.
- Make sure that the Gujiyas you fill is not overfilled. I’ve done that, and the filling ended up flowing in oil all over if you are deep-frying them.
- Poppy seeds and chironji are great additions as my mom does. Raisins can be also added.
- You should mentally prepare yourself for the fact that the deep-frying process might take a while.
- The Gujiya should not be fried on high heat because they will be browned on the outside, but raw from the inside, and that isn’t good.
- For the filling of these Gujiyas, you can use either powdered sugar or boora.
- You can Bake, deep fry and air fry them. As per your choice.
- You must make sure that the gujiya are well-sealed after stuffing. If the gujiya open during frying, the stuffing will leak out and ruin the batch.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert, Sweets
- Cuisine: Indian
Nutrition
- Serving Size: 8 People
- Calories: 256Kcal
- Sugar: 10g
- Sodium: 28mg
- Fat: 7g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 13mg