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KARANJI Recipe | | Indian Sweets Recipe by Aditi |
| | INGREDIENTS | For the outside covering
1 cup wheat flour
3 tablespoons ghee
Salt to taste
Oil for frying
For the filling
1 cup grated coconut ( fresh or dried)
1 ½
cup milk
3 cups sugar
½
teaspoon cardamom powder
1 tablespoon poppy seeds (khus khus)
Some almonds
Some raisins | | METHOD | Combine the grated coconut, milk, sugar, cardamom powder, poppy seeds, almonds, and raisins. Cook these ingredients on a low or medium flame until the milk evaporates. Take care that the flame is not so high that the mixture gets burnt. Keep it aside to cool. This is the filling for the karanjis.
In a separate bowl, combine the salt, flour, and ghee. Using some water, knead the ingredients into a firm dough. Do not use too much water while kneading or the dough will become sticky. Once kneaded, cover the dough with a damp cloth, which will keep it soft.
The dough is then divided into around 25 parts. Roll each section out into a ball and then press it to form a flat round shape, like a pancake. Place one spoon full of the filling in the centre of the pancake. Fold the pancake in half so that the two ends meet each other. Cut off the extra dough using a cutter, which will give the karanji its wavy border. Apply a little milk along the rim of the karanji and press the edges together to seal them. Follow the same procedure for the other parts of the dough.
Once the karanjis have been stuffed, it is time to fry them. Heat some oil in a kadhai. When the oil is hot, introduce the karanjis in batches, into the vessel. Fry them for 3-4 minutes or until they turn golden brown. After they are fried, transfer the karanjis to a tray lined with paper towels. The paper towels will absorb the excess oil. Once the karanjis cool to room temperature, they are ready to serve. |
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