Baked Modak and Karanji / Gujiya Recipe
A vegetarian Indian recipe with -/2 all purpose flour (maida), tablespoons ghee, salt - pinch. Ready in 45 min, serves 2.
Curated byAarav Mehta🇮🇳
Instructions
25 steps- 1
To begin making the Baked Modak and Karanji recipe, first make the dough by mixing together maida, ghee and pinch of salt
tablespoons ghee(2)salt - pinchtablespoons ghee(2) - 2
Add water little at a time, till you get nice dough like chapati dough
water - as required - 3
Knead it well, cover it with wet cloth and keep it covered for 10 minutes
- 4
The next step is to make the stuffing
- 5
On a skillet, melt ghee and fry sooji until fragrant
tablespoons ghee(2)sooji (semolina/ rava)(1/4 cup)tablespoons ghee(2) - 6
Add coconut and fry for around a minute or until it slightly changes its colour
dessicated coconut(1 cup) - 7
Add sugar, mix and cook on low flame for around a minute
sugar - powdered(1/3 cup) - 8
Add dry fruits and cardamom powder
cardamom powder (elaichi)(1 teaspoon) - 9
Mix everything well and cook for another minute and switch off the stove
- 10
Keep the mixture for cooling
- 11
Now let’s make karanji and modak
- 12
First make small balls out of dough
cashew nuts - cut into small pieces(1/4 cup) - 13
Size of a golf ball
- 14
Roll them one by one with rolling pin to make thin discs
- 15
Keep these discs covered with moist cloth or moist kitchen paper towel to keep them moist
- 16
For karanji, place a spoon full of the filling at the centre of each disc and fold the circle in a half-moon shape and with the help of fork, press the folded side to make nice design
- 17
For making modak, the same process but hold the disc on your left palm in the shape of a bowl and just place the filling in the centre of the disc and merge all the sides of the disc to make in the shape of a fresh fig
- 18
After you make all the karanjis and modaks ready, lets bake them
- 19
Place them on the baking trays lined with greased aluminium foil (Greased with little ghee)
tablespoons ghee(2)tablespoons ghee(2) - 20
Brush each karanji and modak with ghee to give them a nice glaze after they are baked
tablespoons ghee(2)tablespoons ghee(2) - 21
Bake them at 350 degree Fahrenheit preheated oven for 20 minutes
- 22
After every 10 minutes, flip them and bake on the other side
- 23
After 20 minutes, remove and keep on the cooling rack
- 24
Once cooled down completely, store in the air tight container
- 25
Serve Baked Modak and Karanji along with some snacks such as Moong Dal Mini Samosas and Chana Chaat to your guests or family members
Rate this recipe
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Baked Modak and Karanji / Gujiya Recipe
A vegetarian Indian recipe with -/2 all purpose flour (maida), tablespoons ghee, salt - pinch. Ready in 45 min, serves 2.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Scale the servings dynamically to update the ingredient checklist counts.
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Directions
25 steps- 1
To begin making the Baked Modak and Karanji recipe, first make the dough by mixing together maida, ghee and pinch of salt
tablespoons ghee(2)salt - pinchtablespoons ghee(2) - 2
Add water little at a time, till you get nice dough like chapati dough
water - as required - 3
Knead it well, cover it with wet cloth and keep it covered for 10 minutes
- 4
The next step is to make the stuffing
- 5
On a skillet, melt ghee and fry sooji until fragrant
tablespoons ghee(2)sooji (semolina/ rava)(1/4 cup)tablespoons ghee(2) - 6
Add coconut and fry for around a minute or until it slightly changes its colour
dessicated coconut(1 cup) - 7
Add sugar, mix and cook on low flame for around a minute
sugar - powdered(1/3 cup) - 8
Add dry fruits and cardamom powder
cardamom powder (elaichi)(1 teaspoon) - 9
Mix everything well and cook for another minute and switch off the stove
- 10
Keep the mixture for cooling
- 11
Now let’s make karanji and modak
- 12
First make small balls out of dough
cashew nuts - cut into small pieces(1/4 cup) - 13
Size of a golf ball
- 14
Roll them one by one with rolling pin to make thin discs
- 15
Keep these discs covered with moist cloth or moist kitchen paper towel to keep them moist
- 16
For karanji, place a spoon full of the filling at the centre of each disc and fold the circle in a half-moon shape and with the help of fork, press the folded side to make nice design
- 17
For making modak, the same process but hold the disc on your left palm in the shape of a bowl and just place the filling in the centre of the disc and merge all the sides of the disc to make in the shape of a fresh fig
- 18
After you make all the karanjis and modaks ready, lets bake them
- 19
Place them on the baking trays lined with greased aluminium foil (Greased with little ghee)
tablespoons ghee(2)tablespoons ghee(2) - 20
Brush each karanji and modak with ghee to give them a nice glaze after they are baked
tablespoons ghee(2)tablespoons ghee(2) - 21
Bake them at 350 degree Fahrenheit preheated oven for 20 minutes
- 22
After every 10 minutes, flip them and bake on the other side
- 23
After 20 minutes, remove and keep on the cooling rack
- 24
Once cooled down completely, store in the air tight container
- 25
Serve Baked Modak and Karanji along with some snacks such as Moong Dal Mini Samosas and Chana Chaat to your guests or family members
Rate this recipe
