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FAQ
Gujiya is a popular dessert made during the festivals of Holi and Diwali. You could call them Dessert Empanadas, Milk-Fudge Hand-Pies, or Turnovers.
Karanjis are Diwali, Holi and Ganpati festival speciality in Maharashtra. Also called Gujiya in many places, the traditional karanji is a sweet pastry, stuffed with grated and sweetened coconut or sooji. It is a crispy and savoury dumpling which is deep fried in oil.
History & Origins. Some believe the exact origin of Gujiya is in ancient India, with references to a similar sweet dish called 'karanika' found in Sanskrit texts. It's a dish that was filled with dry fruits and sweetened with honey, hinting at a possible ancestor to the modern-day Gujiya.
Similar dishes are found in several regional cuisines in India, such as Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra, Somas (Tamil) in Tamil Nadu, Garijalu (Telugu) in Telangana, Kajjikayalu(కజ్జికాయలు) (Telugu) in Andhra Pradesh, and Karjikayi or Karigadubu (Kannada) in Karnataka.
Deep-fried gujiya are high in calories and may cause weight gain. Chawla also says, “The baked version of preparing gujiya is undoubtedly healthier and better because there is no frying and so no carcinogen or ageing action as well as no fat gain.” Instead of frying the gujiyas, bake them to give a healthy twist.