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Sugar-free Karanji (Gujia)
B Positive Content Team


For the dough:
  • In a mixing bowl add together salt, flour and ghee.
  • Gradually add water and knead into firm dough.
    Cover with a wet cloth and set aside.
For the stuffing:
  • Heat the milk and add coconut, sweetener, chopped almonds, raisins and cardamom powder. Stir till the milk evaporates.
  • Divide the dough into 20-25 sections, and roll out into flat round pancakes.
  • Place a spoonful of stuffing in the centre and fold each pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough.
  • Seal the edges by applying a little milk and pressing down hard. Fry them in very hot oil for 2-3 minutes or till golden brown. Remove onto paper towels and allow to cool.
  • The karanjis have a shelf life of 7-8 days if stored in an air tight container.


    wheat flour 1 cup
    ghee 3 tbsp
    salt 1 pinch
    oil (for deep frying) 1/2 litre
    grated coconut 1 cup
    artificial sweetener 1 1/4 cups
    milk 1 1/2 cups
    almonds 1/4 cup
    raisins 1/4 cup
    cardamom powder 1/2 tsp


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