Monday, 27 October 2008

Ghughra ~ Karanji ~ Gujjia






Diwali is the Hindu "Festival of Lights". It is one of the most popular and eagerly awaited festivals of India. It is a five day celebration which occurs on the fifteenth day of the Hindu month of Kartik. The word ''Diwali'' means "rows of lighted lamps".
Diwali festival symbolizes the defeat of evil and the lamps are lit as a sign of hope for mankind.
In many parts of India, it is the homecoming of King Rama of Ayodhya after a 14-year exile in the forest. The people of Ayodhya welcomed Rama by lighting rows (avali) of lamps (deepa), thus its name, Deepavali. This word, in due course, became Diwali in Hindi. But, in South Indian languages, the word did not undergo any change, and hence the festival is called Deepavali in southern India. Southern India marks it as the day Lord Krishna defeated the demon Narakasura.

This time I am away from homeland and miss everyone during Diwali. Inspite of being away from home I have tried to celebrate Diwali with equal zeal and enthusiasm and following the same customs and traditions which are followed at my home back in Mumbai.
Diwali is the time, when Indians go for spring cleaning their homes, and decorating them with home decorative and new home furnishings. Buying new clothes and jewellary, making loads of Diwali goodies, visiting relatives and friends with Diwali gifts and bursting fire crackers.
Diwali starts with Vasu Baras, from this day we start lighting our houses with diyas and lights. We lit diyas everyday till Dev Diwali.
Next day is called ''Dhanteras'' or ''Dhanatrayodashi'' on this day we Gujaratis perform pooja of the 'Dhan' means wealth. And make sweets and savoury snacks as Naivedyam or Prasad
. We buy new utensils and gold on this day.
Third day is called 'Kali Chaudash'. It is custom to make wadas on this day in gujaratis.
We wake up early and have bath with scented oil.
The fourth day is called Laxmi Pooja or the day of the Diwali. On this day Goddess Laxmi and Ganesha are worshipped for auspicious beginning and for prosperity and well being. In Gujaratis businessman open their financial books from this day and they worship their Financial books called 'Chopada' and the pooja is called Chopada poojan
.
The fifth day is New Year or Vikram Samvat for us, Gujaratis. The New Year of Gujaratis starts from this day. we get up early and wear new clothes and visit temple and visit our friends and relatives with Diwali Goodies and gifts and wish eachother ''Saal Mubarak''
.
The Sixth day is celebrated as Bhaiduj, it brings together married sisters and brothers. On this day Married sisters decorates her house and make invite her brother over her place for food.
This year in London we visited Trafulgar Square, which is a huge place in Central London, last weekend. A cultural programme on eve of Diwali was organised by Mayor of London. He personally visited the place and innaugrated the festival occassion with Ganesh Pooja, it was followed by Garba and other dance performed by Indians from various parts of UK. Few Indian Celebrities were also invited. On the New Year day there is Chappan Bhog feast and fire carcker show at Swaminarayan Temple in Neasden, London. This temple is the biggest temple outside India.
The most significant things about Diwali are Lights and Goodies. The whole house is decorated with diyas and lights and loads of goodies are cooked before the onset of Diwali and during Diwali days. We Gujaratis make special Sweets and Savoury snacks for Diwali like Ghughra, Mathia, Kharkharia, Mohanthal, Magaj, Chakri, Chevdo, Sev, Gathia, Chorafadi.....the list is endless......besides the normal heavy food on these days. These are just accompaniments or are treated as snacks during Diwali in Gujarati Household. My mouth starts watering thinking about all these goodies.
Due lack of availability of Ingredients in UK, I decided to make two traditional Diwali goodies which we Gujaratis make during Diwali which is Ghughra or Karanji aka Gujjia and Mathia. There are yummy and delicious dishes coming up everyday as all the days of Diwali are celebrated at my place with zeal and vigour. Today's post is for my very own special Half moon sweet, Ghughra.
It is custom in our house to make Ghughra's which is known as Karanji in Maharashtra and Gujjia in Northern parts of India. The only difference in Ghughra or Karanji of western part of India to Gujjia or North India is the addition of Khoya / Mawa in the filling. In Gujjia Khoya is added, which is not added in Ghughra / Karanji to increase the shelf life of the Half moon sweet.

Ingredients:
250g. Maida (All purpose flour)
3 tbs. Ghee
Pinch of salt
1/2 Cup of Cold Milk
1/2 Cup of Rawa (Semolina)
1/2 Cup fresh grated Coconut
1tbs. Poppy seeds
1 Cup of Caster Sugar
1 tbs of Cardamom Powder
1/2 tbs of Nutmeg Powder
1/2 Cup of Kishmish and chopped Almonds.
1/2 Cup Khoya / Mawa (Optional)
Oil / Ghee for frying

Method:
1. Take a deep vesssel, heat the vessel with 1 tbs of ghee. Add rawa (Semolina) and saute the rawa in the ghee till it turns golden or light brown in colour and you start getting smell of cooked rawa. Once the rawa is cooked remove it from the heat and transfer it in a bowl.
2. Add fresh grated coconut in the heated vessel and fry the coconut till they turn light brown. Dont add oil or ghee for frying as coconut will remove its own oil for the same. Once they are cooked transfer the coconut in the same bowl containing rawa mixture.
3. Now dry roast the poppy seeds and add them in the rawa and coconut mixture bowl. If using mawa or a khoya roast the same in a heated vessel and add it to the rawa mixture once done. Add caster sugar, cardamom powder, nutmeg powder and dry fruits and allow it to cool for few minutes.



4. Now take maida, add 2 tbs of ghee, punch of salt and mix it with the maida. Add cold milk and knead a dough.
5. Now roll the maida dough in round shape and place the stuffing mixture in between.



Apply milk with the tip of your finger tips on the edges of the round shaped maida roti. Now seal the edges and give it a Half moon shape. Seal the edges carefully so that the stuffing does not come out while frying the Ghughras / Karanji / Gujjia.



6. In the end fry them in Ghee or oil. If you are not using khoya or mawa one can store them for 10 days in an air tight container.




Flower Rangoli

As per the tradition I have made a simple Flower Rangoli near the entrance of my house.Due to lack of Rangoli colours I have used fresh flowers. Bought a flower bouquet and pluck all the petals of the flowers and made a Flower Rangoli.




Wishing All Happy Diwali and Prosperous New Year

Send this free eCard



The whole post is my entry for Priti's Diwali Celebration Event.

[FF+Diwali.JPG]


37 comments:

anudivya 27 October 2008 at 16:17  

Purva, these look delicious. I made a baked version of this sometime back, and I loved it...

Sireesha 27 October 2008 at 16:27  

Karanji looks perfect and scrumptious...Rangoli is very Beautiful...

WISHING YOU AND YOUR FAMILY A VERY HAPPY & PROSPEROUS DIWALI PURVA......

Soma 27 October 2008 at 16:38  

Hi Purva

Happy Deepawali!! My first time and I see karanji. i posted Gujia for Diwali:-))

Loved your post and all the thoughts.

Very nice blog. have a prosperous year ahead.

Vidhya 27 October 2008 at 17:42  

Karanji is a new dish to me and it looks like empanada. Everything looks divine Purva. Wish you a very happy diwali

Gita's Kitchen 27 October 2008 at 17:49  

Wish you a Very Happy Diwali Purva :) The rangoli looks amazing.

rekhas kitchen 27 October 2008 at 18:13  

gujjia wow superb and the rangoli is so beautiful everything in this post simply superb

Wishing you bouth a very happy Diwali Purva

Curry Leaf 27 October 2008 at 18:47  

The gujjias are looking very delicious.WISHING YOU AND FAMILY A VERY HAPPY DIWALI.Love the Rangoli-superb.

Usha 27 October 2008 at 19:16  

Purva ,these look delicious...Happy Diwali to you and your family..

Viki Xavier. 27 October 2008 at 19:17  

Purva, your karanji looks perfect with fleets like a saree . I think we call this snack as somas in Tamil.I should try this soon.The rangoli is wonderful and the article about Deepavali is really nice.
I tried a ready made pack (Brand name - Git's) to make rasmalai and it came out good. Hope u enjoy all the festivals of deepavali.
wish you a very very happy Deepavali and prosperous year ahead.

Priya 27 October 2008 at 20:12  

Happy Diwali Purva...Karanji looks yummy..Loved the rangoli...

Ramya Vijaykumar 28 October 2008 at 00:54  

Hi Purva, thanks for dropping by. First happy Diwali and that was a wonderful post all about Diwali and how and what it is all about... Benefitting and I was excited reading the post... Now about your Karanji looks inviting and inspiring... I revisited the pictures twice I understand how good a feast it should have been :)

rekhas kitchen 28 October 2008 at 04:48  

purva pick your award from my blog

Priti 28 October 2008 at 04:57  

Wish you & family Happy & Prosperous Diwali and year ahead Purva. Gujjia looks delicious and the rangoli is very nice...gud work dear...

Indranee 28 October 2008 at 05:28  

These are lovely creations Purva...wish you and your dear ones a very Happy Deepavali!

jayasree 28 October 2008 at 06:30  

Thanks for dropping by my blog and helping me find yours.
I love Karanji. Beatiful rangoli. Loved the festive post very much.

Sukanya 28 October 2008 at 07:00  

Hi Purva, Wishing you and your family a happy and prosperous Diwali. The karanji looks so tempting.The rangoli is very beautiful.

Mandira 28 October 2008 at 13:53  

the diwali rangoli looks beautiful and the gujjia is delicious. Happy diwali.

Kitchen Flavours 28 October 2008 at 13:55  

Wow Wow Wow. Everything looks gr8. Happy Diwali to you and your family.

Laavanya 28 October 2008 at 15:11  

Happy Diwali Purva...
Ghugras look perfect.. i'm reminded of a tamil sweet called somas which is similar. Yummy.

Gita's Kitchen 28 October 2008 at 15:12  

Hi Purva
Please check my blog. I have a Diwali gift for you :)

Yasmeen 28 October 2008 at 15:33  

The stuffed puri is a sweet delicacy.
Beautiful vibrant rangoli ,have a wonderful diwali:)

Sagari 28 October 2008 at 15:54  

karanji and rangoli both look beautiful purva

n33ma 28 October 2008 at 17:53  

Thats a beautiful Flower rangoli...and perfect Karanji.

Sujatha 28 October 2008 at 19:35  

They look delicious Purva! I always wanted to do this sweet but for some reason keep backing out.. Will try this for sure soon..

Uj 29 October 2008 at 03:05  

Purva looks really delicious. Happy Deepavali to you and your family. Hope you have a great time

Adlak's tiny world 29 October 2008 at 17:01  

Hi u have nice collection of recepies. Like that gujia and the way u picturised is so tempting and beautiful.

Wonderful rangoli purva.

Viki Xavier. 29 October 2008 at 21:12  

Hi Purva,Hope you had a lovely Deepavali. I have a surprise for you. Just visit me.

DEESHA 29 October 2008 at 22:34  

delicious .. i love gujjias .. Happy diwali to U N Ur family

Shillu 30 October 2008 at 00:50  

Hey girlie...Happy Diwali:)

Jaishree 30 October 2008 at 05:46  

Purva Karanji looks delicious and perfect.The rangoli looks amazing.

TS 30 October 2008 at 13:25  

Ghugras are a MUST at Diwali...they look just perfect!
Thank you so much for your Diwali wishes, I hope you had lots of fun.

cheers, trupti
the spice who loved me

raaji 30 October 2008 at 19:32  

Nice Decortion purva......
We too make it......we cal them kajjikayalu.....but yours a bit different.....

Shaheen (Coco) 1 November 2008 at 04:07  

I really like Karanji. A friend at office just offered me some on Diwali and I wanted a recipe for it, and now I have one! A little late, but Happy Diwali!

Darshita 13 March 2013 at 06:13  

Wow...
Nice sweet with Rangoli.
I love it very much.

sumathi kalpana 15 June 2013 at 11:40  


Great thoughts you got there, believe I may possibly try just some of it throughout my daily life.








Send Diwali Snacks Gifts

Shruti 30 August 2013 at 22:47  

Lovely one!!!

Don't miss to participate in ongoing event 'Sweet Celebration' with a giveaway @ http://cookingwithsj.com/ongoing-event/sweet-celebration :)

Sejal Mehta 21 October 2014 at 19:13  

What temp and how long did you baked them? Does it need turning over?

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