Ghujjia/ Karanji/ Sweet Coconut Filled Dumplings

The sweets or snacks I share here on CC are my family’s or my absolute favorites. We don’t indulge regularly in these and are made only on special occassion once a year. Holi for me is associated with colors, ‘palaash ke phool’ or Butea  monosperma, ghujjia and a dip in huge tub by all family members. Before the easy invent of coarse & harmful colors, which were sometimes even glass mixed, all households used palaash flowers to make natural color for playing holi. I can proudly say that in my house that’s still the custom.

Ghujjia/ Sweet Dumplings
Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings
Ghujjia/ Sweet Dumplings

To make natural color, just boil some palaash flowers in big vessel with water for few hours and you have fresh, natural color to play holi. 🙂

Ghujjia/ Sweet Dumplings
Ghujjia/ Sweet Dumplings

Now coming to ghujjia, I will own and say that before marriage I knew the basics of cooking but not the delicacies. Slowly when you run your own kitchen & realise that there is no mom to make you lovely treats on festivals & store-bought never have that charm or taste then you start getting out of the stupor & make efforts to learn all that you enjoyed and took for granted in childhood. In last 3 years, I’ve started making ghujjia knowing that I won’t get them otherwise. As with everything, these also have improved with practice.

Ghujjia/ Sweet Dumplings
Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings
Ghujjia/ Sweet Dumplings

I’ve been told that this year’s have been far best in taste as well as look. And the best compliment was when my son had 2 as soon as he came from school. I will ignore the fact that he didn’t have a single bite after that. What else do I want except next years kids will eat more of these. 🙂

Ghujjia/ Sweet Dumplings
Ghujjia/ Sweet Dumplings

Ghujjia/ Sweet Dumplings
Ghujjia/ Sweet Dumplings

Ghujjia – makes 30-35

Recipe Source – my mom

Ingredients –

  • 250 g – APF
  • 125 g – Khoya
  • 400 g – Powdered Sugar/ Castor Sugar/ Bura
  • 2 Tbsps – Ghee/ Clarified Butter
  • 1 Tbsp – Muskmelon Seeds/ Cantaloupe Seeds
  • 1 Tbsp – Chironji/ Buchanania lanzan Seeds
  • 1 Tbsp – Raisins
  • 1 tsp – Ground Cardamom
  • 1/2 Cup – Dessicated Coconut
  • Dumpling Mold

Method –

  1. In a large bowl, add flour & ghee. Knead the dough using water. The dough should be firm to touch. Cover with a wet muslin cloth for few minutes.
  2. In a small pan, lightly roast the khoya. Add muskmelon seeds, chironji, raisins, coconut & cardamom powder. Allow the mixture to cool down to room temp. Add sugar quickly to prepare the filling.
  3. Make small balls from the dough. Roll out each ball into a circle. It should be big enough to cover the dumpling mold with a little overhang. Fill in about 1 Tbsp filling in the center. Gently rub a wet finger (you can keep a bowl of water & dip your finger) around the edges of the mold & quickly close the mold. Wet finger will seal the mold well. Press & remove any extra dough outside the edges. Open the mold, gently remove the dumpling. Cover the dumpling with a slightly wet muslin cloth & continue with other dumplings.
  4. Heat oil in a deep wok, once the oil is hot fry the dumplings. Serve warm with tea or as sweet.

Linking this to What’s Cooking Wednesday @ Buns in My Oven


4 thoughts on “Ghujjia/ Karanji/ Sweet Coconut Filled Dumplings

  1. I *love* the first photo!!! And the last is also very very nice! noticed the photo of ingredients, is this for the poor eastern-European souls who have to google everything you post? :))) Just kidding 😉 The dumplings look tasty 🙂

  2. Jasmina, thanks and you got it absolutely right. Idea to name ingredients came from your last few comments. I thought may be it would be easy to know the ingredient if I publish a photo 🙂

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