Baked Modak and Karanji / Gujiya Recipe Step By Step

To begin making the Baked Modak and Karanji directions, first make the flour base by mixing together maida, ghee and pinch of table salt.toss in aqua little at a time, till you get nice flour base like chapati flour base.

shape it well, put a lid on it with wet cloth and keep it covered for 10 moments. The next step is to make the stuffing.

On a skillet, liquefy ghee and sauté sooji until fragrant.

toss in coconut and sauté for around a minute or until it slightly changes its colour.toss in granulated sugar, agitate and parched-fry on low flame for around a minute.

toss in parched fruits and cardamom dusting masala condiment.

agitate everything well and parched-fry for another minute and switch off the stove.

Keep the mixture for cooling.Now let’s make karanji and modak.

First make small balls out of flour base.

Size of a golf ball.Roll them one by one with rolling pin to make thin discs.Keep these discs covered with succulent cloth or succulent kitchen paper towel to keep them succulent.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.For making modak, the same process but hold the disc on your left palm in the shape of a container 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 pure fig.After you make all the karanjis and modaks ready, lets parched-fry them.Place them on the baking trays lined with greased aluminium foil (Greased with little ghee). Brush each karanji and modak with ghee to give them a nice glaze after they are baked.parched-fry them at 350 degree Fahrenheit preheated oven for 20 moments.After every 10 moments, flip them and parched-fry on the other side.

After 20 moments, remove and keep on the cooling rack.Once cooled down completely, store in the air tight container. present Baked Modak and Karanji along with some snacks such as Moong Dal Mini Samosas and Chana Chaat to your guests or family members.