Carrot Gujiya Recipe

Carrot Gujiya

  • Prep Time
    10 - 15 minutes
  • Cook Time
    15 - 20 minutes
  • Difficulty Level
    Intermediate

Traditional gujiya loved by all and made it more healthier..Taste is just awesome…try to see for yourself.

( This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

Current Recipe Rating

(4.9 / 5)

9 ratings

  • Recipe
  • Text size

Ingredients

  • 4 - 5 carrots
  • 1/2 cup semolina (Suji)
  • 1/2 cup coconut, fresh, grated
  • 2 tablespoon almonds, peeled and chopped
  • 2 tablespoon cashew nuts, chopped
  • 2 tablespoon raisins
  • 1/4 tablespoon green cardamom powder
  • 1/2 tablespoon cinnamon powder
  • For Dough
  • 1 cup maida
  • Ghee for frying and for kneading dough
  • Water required to knead dough
  • for chasni
  • 1 cup sugar
  • 1 cup water

Instructions

  1. To prepare the dough, rub oil into maida.
  2. Add water and ghee and make into soft stiff dough.
  3. Keep it aside covered for 10-15 minutes.
  4. Peel carrots, wash and then grate them.
  5. Take a bowl and boil grated carrots in water until soft, strain and then squeeze to remove excess water.
  6. Heat ghee in a kadai, add cashew nuts and saute till lightly brown.
  7. Now take out the lightly brown cashew nuts.
  8. Now, add almonds and saute till light brown and keep it aside.
  9. Add boiled carrots to same ghee, cook for few minutes and keep aside.
  10. Roast semolina on slow fire till it changes color.
  11. Now, mixed fried carrots, cashew nuts, almonds, raisins, green cardamom powder and cinnamon powder for filling.
  12. Cook on medium / slow flame, stirring occasionally, till the mixture is dry. Divide into 16 portions.
  13. Knead dough once again.
  14. Divide into 16 balls.
  15. Roll each ball into a flat round.
  16. Place one portion of the filling.
  17. Fold over and shape into gujiya sealing the edges with little water. or we can use gujiya moulds.
  18. Deep fry in hot oil till golden brown.
  19. Make chasni by boiling sugar in water of one string.
  20. Dip gujyas in chasni for some time. Take them out.
  21. Serve carrot gujiyas.

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About Chef

Meenakshi Kapur

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