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Karanji/ Ghughra/ Gujia

The most favourite Diwali sweet made with whole foods, oil free, dairy free and processed sugar free.


For the Filling

  • ½ cup desiccated coconut/shredded dried coconut
  • ¼ cup cashew nuts
  • ¼ cup almonds
  • ¼ cup pistachios
  • 2 tbsp raisins, chopped
  • ½ cup dry date (kharek) powder
  • 1 tsp cardamom (elaichi) powder
  • ½ tsp nutmeg (jaiphal) powder

For the dough

  • 2 cups whole wheat flour
  • ½ cup cashew butter
  • ½ tsp cardamom (elaichi) powder
  • ½ tsp nutmeg (jaiphal) powder
  • 2 tbsp coconut butter
  • 2 tbsp date paste
  • Sufficient hot water to knead the dough


For the Filling

Roast the cashew nuts, almonds and pistachios until light golden in colour. You will know it is done, when fragrant. Cool and coarsely powder them. Add the desiccated coconut, raisins, kharek powder, cardamom powder and nutmeg powder and mix well. Keep aside in an airtight container.

For the dough

Mix all the ingredients well. Knead a soft dough with hot water and let it rest for 30 minutes, covered. Take a small golf-sized ball of the dough and roll it out into a thin disc. Place the prepared filling on half of the disc and fold the other half over, to make a half-moon shape. Apply water along the edges and seal it tight. Using a fork, secure the edges by making imprints of the fork. Bake in a pre-heated oven at 180 ˚- 200 ˚C. Bake until golden on both the sides. Store in an airtight container.


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