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Kalakand – 5 Ingredients Quick and Easy Indian Sweets Recipe

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Kalakand

{5 Ingredients Quick & Easy Recipe}

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

Remember my 2 ingredients Nariyal Laddoo ? These were made with Condensed milk and Dry coconut flakes, that’s it. Just 2 ingredients and these were instant hit with my girls. Kalakand is another recipe that I made with Condensed Milk that literally took 15 minutes from start to finish.

Condensed milk is the best discovery in the Indian Desserts  Culinary Journey. It has made life simple, quick, easy and efficient, just like all other recipes on my blog. Another secret Ingredient in making these creamy squares of delight is Ricotta Cheese. This is an Italian Cheese, that is close to Chhena /Paneer in texture.


The original recipe calls for Paneer and I adapted it by using Ricotta in place of Paneer. The difference in taste? NONE!! Have you checked Ruchi Dua’s Milk Peda made with RICOTTA CHEESE? Another simple, easy and delicious recipe to try and savor.

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

It is a perfect recipe, especially for those living outside India, in USA and UK.

I would completely recommend to use either Hard anodized pan or non stick pan for this recipe. For the original recipe from Nestle India – click here ! It is prepared using Paneer.

Read the recipe⇓ carefully for both the options, of making it with either Ricotta Cheese or Paneer.

Watch this video to discover the change in the consistency of Kalakand when cooking – https://youtu.be/W4lc7iqbHcU

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Kalakand - 5 Ingredients Quick and Easy Indian Sweets Recipe
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Kalakand - Easy & Quick Recipe using Ricotta and Condensed Milk
Ingredients
IF MAKING WITH RICOTTA
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Ricotta Cheese - 1 small tub /425 grms
  • Khoya/Mawa Powder or Milk Powder - ½ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
IF MAKING WITH PANEER
  • Condensed milk - 1 can /400 grms (396 gms to be precise)
  • Paneer - 500 gms, grated
  • Khoya/Mawa Powder or Milk Powder - ¼ cup
  • Cardamom Powder - of 4 cardamom pods, peels discarded
  • Garnish - ½ tbsp of each almonds and pistachios chopped into small pieces
Instructions
SAME METHOD EITHER USING RICOTTA OR PANEER
  1. Take a 6-8 inches square deep bowl or rectangular 9-10 inches pan or even a deep plate can be used to set the kalakand.
  2. Either grease the dish with butter or ghee or line with a parchment paper. I lined mine with paper. Set aside.
  3. Take a heavy bottom hard anodized pan or non stick pan. Do not put it on the heat yet.
  4. Add ricotta cheese or Paneer + Milk Powder or Mawa Powder + Condensed Milk to the pan.
  5. Give it a good mix with a spatula. Put the pan on medium high heat.
  6. Cook the mixture on medium to medium high heat, alternating in between the temperatures.
  7. VERY IMPORTANT - Constantly stir the mixture to avoid burning.
  8. The mix of condensed milk and ricotta will be very liquidy to begin with. It will start solidifying and start coming together eventually. Manage the heat.
  9. My mix took exactly 13 minutes, when it started leaving the sides of the pan and came together.
  10. IMPORTANT- If you are using the Paneer, the recipe and method is same. It might take 8-10 minutes for Paneer and condensed milk to come together, since Paneer is more solid in texture than the ricotta.
  11. Switch off the heat. Transfer the kalakand mix to the greased or lined tray/bowl.
  12. Spread it out evenly with a spatula or hand (if you can take some heat).
  13. Sprinkle the cardamom powder + chopped almonds & pistachios on top.
  14. Press it down gently.
  15. Let it set for 2 hrs before cutting into squares.
  16. For cleaner edges, refrigerate the kalakand to cool down.
  17. Cut into desirable pieces! Enjoy!
  18. I love kalakand when it’s chilled.
Storage - you can store it in an airtight container in the refrigerator.
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Diwali is coming up in 2 weeks, a festival of light, joy and love, laughter and happiness. Lord Ganesha and Shri Lakshmi are worshipped this day for health, wealth and prosperity. People buy Gold and Silver coins for Diwali and exchange presents. Diwali fills up the hearts of people with warmth and stomachs with lots and lots of sweets.

Kalakand is a perfect recipe for Diwali and other festivals. You can’t beat it that it is made JUST WITH 5 INGREDIENTS and Cooked under 15 minutes.

Do let me know what are your preparations for the Diwali? I am sure there is a huge variety of sweets and savories planned. If not, then try my Poha Chiwda and Corn Poha Chiwda , Kaju Masala , Makhana Masala for the savories. Try Gulab jamun , rasgulla and Gujiya from the blog for the sweets.

It is perfect to take as a Hostess Gift. You can make it for that no plan dinner party. If you are allergic to nuts, skip the garnish of nuts.

I have to tell you that my girls have fallen in love with this delicate, creamy and amazingly flavorful sweet from India. You have to try to believe me.

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

You can order the INGREDIENts from amazon. This will help me earn a small commission to keep the blog running.

Condensed MIlk

Ricotta cheese

Milk powder

Cardamom powder

Pistachio

Almonds

Stirring Spatula

Tray for setting the Kalakand

Ganesh Lakshmi Idols

 

Can’t Make it Now? PIN KALAKAND – EASY & QUICK RECIPE FOR LATER!

Kalakand - 5 Ingredients Quick & Easy Recipe

Kalakand – 5 Ingredients Quick & Easy Recipe

I am sure that you will try this recipe this Diwali. This is the easiest Sweet to make this festival, either you have lot of time or are pressed for time.

If you try it, then do give me the feedback.

In my Kitchen, you will always EAT HAPPY & STAY HAPPY!!

Sonal

Sooji ka Halwa / Semolina Pudding

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Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

You ask any Indian about this halwa (pudding), and they will instantly start drooling over it. Yes, it is that common dessert in India. I might take the liberty to call it the “national pudding” of India. No seriously!

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding


Not only India, it is relished in many middle eastern countries as well. Such an easy recipe and done with only few ingredients. It can not get better than that! It is often made to celebrate anything and everything in India. If no other dessert is available, this halwa comes handy any time and every time. It is also made to celebrate the festivals in India like that of ashtami and navami to wind up the navratris.

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

Though the original recipe calls for the equal quantities of Semolina, Sugar and Ghee but I have modified it by cutting down the ghee by 1/2 the quantity and believe me it came out fine, rather tasty and not as heavy on our systems. Again a recipe, shared by my mom. Simple! Delicious! Evergreen! Indulging! Festive! All together.

 

Some other Halwa recipes from the blog are – Gajar ka Halwa  and Besan ka Halwa .

This is how I made it!

Sooji ka Halwa

  • Servings: 4
  • Difficulty: easy
  • Print

Sooji ka Halwa / Semolina Pudding

Sooji ka Halwa / Semolina Pudding

Kitchen Equipments Required 

Heavy bottom pan, stirring spoon, a sauce pan, chopping board, knife.

Ingredients 

Sooji / Semolina – 1/2 cup
Ghee – 1/4 cup
Sugar – 1/2 cup
Water – 2 cups
Cardamom / Elaichi powder – 1/4 tsp
Garnish – slivered pistachio and almonds

Method

  1. Heat the ghee in the heavy bottom pan and then lower the flame to low.
  2. Add Sooji/Semolina to ghee. Roast Sooji in ghee at low flame while stirring constantly. It will take good 7-9 minutes for getting that pinkish tone in Sooji. Sooji will absorb ghee first and then start leaving it after being roasted.
  3. In the meantime, add sugar to water with cardamom powder in the sauce pan. Keep it on the medium flame till sugar is dissolved completely in water. Switch off the flame. We are not making any syrup here. Just dissolving sugar in water.
  4. Once Sooji is roasted, add this sugar and cardamom powder water to the pan with Sooji. Make sure that the flame is at low since while you are adding, since it splutters violently at that time. Keep your face and hands at bay, to avoid any scalding.
  5. Cook the roasted Sooji with sugar water till all the water is absorbed by semolina. Stir constantly. It will take about 5-7 minutes on medium low flame. Do not over dry it.
  6. Serve it warm in bowls and garnish with slivered almonds and pistachio.

Enjoy this traditional Indian semolina pudding from my Indian American Kitchen and cook it up in your kitchens!

Happy Cooking everybody!

Sonal

Badaam Anjeer ki Kheer / Almonds Figs Pudding – Diabetes Friendly Thursdays

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Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, read this link! To view more DFT recipes, click here!

Badaam Anjeer ki Kheer / Almonds Figs Pudding 


 

Celebrate Father’s Day with DFT Team with healthier and diabetes friendly desserts, this week.

 I enjoyed this week’s theme particularly. This theme is dedicated to Father’s Day approaching this weekend on July 21st. It was quite a challenge to make Diabetes appropriate desserts by the team without the use of artificial sweetners. Most of us have tried not to use the artificial sweetners but have used natural unprocessed sources of sugar, which may be higher GI but when consumed in controlled portions, these are Diabetic friendly. 

For the benefits of main ingredients on diabetes, used in the dish, please refer to the Foot Notes! 

  

I would still recommend that Diabetic Patients should consume the dessert during day time. Avoid consuming Desserts during Night! Few tea spoons full, eaten slowly and savored indulgingly are enough to satisfy the sweet tooth cravings.

For a Yoga Mudra beneficial for Diabetics, scroll down!

  

Badaam Anjeer ki Kheer

  • Servings: 4
  • Difficulty: easy
  • Print

Portion per Diabetic Person – 2&1/2 tbsp which is 7-8 tsps.  

 

Kitchen Equipments Required

A heavy bottom deep pan or hard anodized deep pan, stirring spoon, chopping board, knife, a small bowl.

Ingredients 

Non fat milk – 2 cup

Almond meal – 1/4 cup. You can make it at home by grinding almonds in grinder till fine powder. Don’t overdo or else it will become butter.

Figs – 2, dried and finely chopped

Cardamom powder/elaichi – a fat pinch

Saffron / kesar – a fat pinch soaked in 1 tbsp of warm milk

Pistachio / Pista – 2 cut in thin slivers

Method 

1. Take the heavy bottom hard anodized pan. Add milk and almond meal to it. Bring it to a boil and then simmer it on low flame for 10-12 minutes till it thickens a bit. Keep stirring often to avoid burning at the bottom.

2. Now add cardamom powder, saffron soaked in milk and finely chopped figs to the pan. Cook for another 3-4 minutes on lowest flame. Switch off. 

3. Pour in small serving bowls. Garnish with thin slivered pistachios.

Notes

1. I haven’t added any extra sugar to the kheer. The figs sweeten it enough. My kids couldn’t tell the difference either.

2. You may soak the figs in warm water for few hours and grind to a paste and then add it later to the kheer.

3. Don’t over cook with figs in milk. It might curdle.

4. Eat slowly and savor each bite.


————————————————

Yoga Mudra – Apaan Mudra

Touch the tip of the center 2 fingers at the tip of the thumb. Do it for half an hr in a day. Don’t do it while eating. Do with both the hands. 

Warning – More Urination.

 

—————————————————–

Foot Notes

Almond Meal is a great way to cut carbs from any carb heavy dish and when it comes to desserts, it is of latest choice by the weight watchers and gluten free dieters. Using it for diabetics’ dishes is an additional use. I used it in place of rice which otherwise would have made this dessert so heavy on carbs, leaving no room for other ingredients. Each 1/4 cup of almond meal contains 5.2 g of carbohydrates and 2.9 g of fiber, which leaves only 2.3 g of net carbs.

Dried Figs – A 1/2-cup serving of dried figs (7-8 figs) contains 7.3 g of fiber. Including more fiber in your diet can help lower your risk of chronic illness such as heart disease and diabetes. Dried figs contain both soluble and insoluble fiber. Soluble fiber slows digestion for appetite and blood sugar control and also helps lower blood cholesterol levels. Insoluble fiber adds bulk to stool, improving bowel function. For more health benefits of Figs, click here!

Non fat Milk – “The lactose, protein, and fat in milk all have the potential to improve blood sugar,” says researcher Mark A. Pereira, PhD, of Harvard Medical School. “Milk sugar [lactose] is converted to blood sugar at a relatively slow rate, which is good for blood sugar control and reducing insulin levels. Protein helps fill you up. And fat may keep you feeling satisfied too.”Nutrients in dairy products, including calcium, magnesium, and potassium, help too. Non fat milk is low GI food. For more information on Milk Benefits, click here!

—————————————————

Disclaimer 
I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

—————————————————

Other Father’s Day Desserts by DFT Team!

    

 
  
  

  
  

 
  

 

    

 

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

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 Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

Some experiments leave you amazed and in an awe of the strength of the ingredients used. Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge was one such experiment which left everybody in the family speechless and asking for more.

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge


Jei or Jaee is Oats and Badaam is Almonds, Zafrani is Saffron infused.

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

We are relocating to Dallas in summer. It is time for me empty the kitchen cupboards so that I don’t have to transfer much of the open produce. This kheer originated in such need of finishing up the open box of oats and some almonds. So I took out the ingredients and started adding bit by bit, watching out carefully. Finally finished cooking, clicked and served with apprehension. There were oats and though I love them, can’t say the same about the family. Amit finished his bowl quietly and I kept looking at his face for the reaction and he swiftly took another bowl and finished that too.

I knew it at that moment that the dessert passed with flying colors. The demand went high and supply was low.

I think I am going to make my kheer more often with oats than the rice from now on. It was hearty, delicious and healthy.

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge

Some more desserts or kheer from my blog are – Chawal ki kheer , sewayi ki kheer , sabudana kheer , kesariya paneer ki kheer and more.

This is how I made it!

Kitchen Equipments Required

Heavy bottom pan, stirring spoon, food processor, a small bowl, chopping board and knife, stirrer.

Save Print
Zafrani Jei Badaam ki Kheer / Saffron Oats Almonds Porridge
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Easy, Quick and Healthy Porridge made with oats and almonds. Perfect as breakfast or a dessert.
Ingredients
  • Milk, skimmed - 3 cups
  • Oats - ¼ cup, quick oats. Grind in food processor. I used Quaker 1 minute oats.
  • Almonds - ¼ cup. Grind slightly coarsely in food processor.
  • Sugar 2-3 tbsp. I used 2&1/4 tbsp but then my desserts are not very high in sugar. So use as per your taste.
  • Cardamom / Elaichi powder - ¼ tsp
  • Saffron - 2 fat pinches dissolved in 1 tbsp cold milk.
  • Pistachios - 1 tbsp, thinly sliced.
Instructions
  1. Take the heavy bottom pan and add milk, ground oats and almonds to th pan. Take the stirrer and stir well so that there is no lump.
  2. Start heating the milk and bring it to a boil. Lower the heat. Add cardamom powder and dissolved saffron to the pan. Stir well.
  3. Cook the mixture on low flame for 10-12 minutes. Keep stirring often to avoid sticking.
  4. It is done. Serve and garnish with sliced pistachios and elaichi powder. It can be served warm or cold.
Notes
1. You may make it Diabetes friendly by substituting sugar with sugar free substitute.

2. Serve it for dessert or breakfast.

3. It is heart healthy.
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Keep me posted if you try this delicious kheer or porridge.

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Gujiya

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This is a detailed recipe to make Gujiya , also known as Karanji or Ghughra in some parts of India. It is a popular Dessert or Mithai, often made in Indian Homes for Holi and Diwali. It is filled with Mawa (milk solids) and Nuts and then Deep fried for crispy texture outside.

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Gujiya

Last year I had made Baked Gujiyas which were a hit! This year I have made traditional ones that are deep fried. It has been a while that I made traditional Gujiyas so this year I decided to make these as my Mum and Daadi would make. Crispy from outside and Sweet soft melt in the mouth from inside. These came out so perfect.


I have fond memories of Gujiyas. Before Holi, my mum, aunt (chachi) and my dadi (grand mom) would sit together and make atleast 100 of Gujiyas together for a family of 13 people. All of the kids would sit around and help and eat ! Lot of stories and fun filled childhood memories.

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Some Gujiya Facts

  1. It is a popular festival dessert made to celebrate Holi and Diwali, 2 important Hindu Festivals from India.
  2. Traditional Gujiya is shaped in Crescent or Half Moon shaped.
  3. These are filled inside with a mixture of Mawa or Khoya (Milk solids) and Nuts.
  4. These are Deep fried on medium to low heat till golden and crisp.
  5. The recipe of filling can vary from region to region. My recipe has a fail proof filling that does not stick to one side while frying.
  6. 2 variations of Gujia are – Sookhi Gujiya and Chashni wali Gujiya. This is a recipe for Uttar Pradesh Home Style Gujiya.
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

This is how I make it! These are also called karanji and  ghughra. Very close cousin to Mexican Empanadas!

MORE HOLI RECIPES from Blog are – Kanji, Dahi Pakodi, Custard, Aloo Samosa, Aloo Kachori and more.

It requires 3 steps

1. Mawa, or Khoya – recipe given below.

2. Gujiya crust – recipe given below.

3. Gujiya filling.

Mawa and Filling recipe
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Refer to this picture for steps below!

Mawa Recipe

You may use fresh market bough mawa too.

Milk powder – 1/2 cup

Milk – 1 tbsp

Ghee – 1 tsp

Method – combine everything to make a dough! Your home made mawa is ready !

Filling Recipe

Mawa – 1/2 cup,  roast it dry over low flame till slightly pink. Don’t burn it.

Semolina/Sooji – 1 tbsp, roasted slightly pink.

Coconut dry / nariyal – 1/4 cup, unsweetened.

Pistachio – 1 tbsp, slightly roasted

Almonds – 2 tbsp, slightly roasted

Magaj / melon seeds – 1 tbsp

Sugar powdered – 1/2 cup

Elaichi/ Cardamom powder – 1/2 tsp

Saffron – a pinch

Method

Combine everything together. Note that add sugar, cardamom and saffron, after the roasted ingredients are cooled.

Gujiya Crust
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

 

Refer to this picture for the steps below !

Ingredients

Refined flour – 2 cups

Oil – 3 tbsp. You may use ghee instead.

Luke warm water – 3/4 cup approximately.

Method

  1. Add oil to the flour and mix well. The oil should be enough so that when you pinch the dough together in your palm, it stays together as Mutthi. Refer to the first picture in the pictogram. Add water slowly and make a tight dough but not tough dough. Knead for few minutes.

  2. Cover with damp towel or cloth. Leave it for 1/2 hour.

  3. Make 24 to 25 small balls. Keep them covered with damp cloth to avoid drying.

Gujiya assembling and Frying 
Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

Required 

Gujiya dough and filling.

1 tbsp of refined flour dissolved in little water to make thick paste to seal the ends.

Rolling pin

Rolling board

Fork.

Wok for deep frying

Slotted spoon

A tray with damp cloth and damp kitchen towels.

Another tray with dry paper towels to keep fried gujiyas

Method 

  1. Take a dough ball from under the damp cloth. Cover the rest of the dough balls back under the damp towel.

  2. Roll it out into circles, 3 to 3&1/2 inches in diameter.

  3. Place 2 tsp of the filling on one side of the circle. Make sure that your edges are clear and there is no particle of filling there.

  4. Dip your one finger in thick flour paste. Apply the paste on half of the edge of the circle. Refer to the first picture in the pictogram above.

  5. Slowly, pick the other side of the rolled out dough and bring it together to close like a crescent or half moon. Refer to the picture on the top right.

  6. Seal it tight with fingers. Now take a fork and make deep impressions on the edges of the Gujiya. Refer to the picture above. Make sure you don’t pierce through it. I used pizza cutter to give it an even edge. You may use moulds too.

Note – I use the thick flour paste as a glue too. If there is any accidental tear while shaping and carving, I apply a bit of it on the top to seal the tear.

  1. Now place these gujiyas on the damp (not wet) cloth on a tray. Cover with a damp cloth or paper towel. We have to give Gujiyas, a nap, to give them crisp texture and required bubbles on the surface.

  2. Finish all the dough balls like that and make gujiyas out of it. Let all the gujiyas nap.

  3. When you are finished with the last one, heat the oil in the wok over medium flame. Drop a small piece of dough and if it comes up gently, then the oil is ready.

  4. Now add 5-7 gujiyas together in the wok over medium flame. Start with the ones, whih were rolled out first.  This will give the last ones enough time to nap. We call it “Gujiya ko Sula do”. (Put Gujiya to sleep). 

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

 11. Fry the gujiyas over lower heat. Fry from both the sides. Flip them couple of times for even cooking. It takes approximately 7-8 minutes per Ghaan ( the group of gujiyas) to cook thoroughly. Once they are pinkish red or their thin edges are golden, take them out.

  1. Cool them to the room temperature before storing them in an air right container. They stay well outside for couple of days in a closed container.

Enjoy this Holi with these home made Gujiyas and earn the love and praise of family and friends!

Few Ingredients that you can buy to make this Recipe from Amazon.

All purpose Flour

Oil

Heavy Bottom pan

Slotted Spatula

Gujiya Moulds

Can’t make it Now? PIN IT FOR LATER!

Gujiya is also known as Karanji and is a popular Festival Dessert from India. It is made for Holi and Diwali. It is like empanada or hand pies. The filling has milk solids and nuts. #gujiya #gujia #karanji #handpies #empanadas #holidessert #diwalidessert #indiandessert #holirecipes

Gujiya

In my kitchen, you will always STAY HAPPY & EAT HAPPY!

Sonal

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