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Karanji

Karanji
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To make the filling:

  • Roast 2 cups dry grated coconut
  • TIP: Roast till the coconut becomes crunchy
  • Transfer the roasted coconut to a bowl
  • To roast the semolina: Heat 1/2 tbsp ghee
  • TIP: For the amount of coconut used, roast half the quantity of semolina
  • Once the ghee has melted, add the semolina
  • TIP: Roast the semolina till it turns a light red
  • Once the semolina is roasted, add it to the coconut
  • Add 1 1/2 cup powdered sugar
  • 1/2 tsp cardamom powder
  • Add the dry fruits (chopped almonds, pistas and raisins)
  • Mix all the ingredients well
  • For the cover: Heat 1 tbsp ghee
  • In a bowl, add 1 cup all purpose flour, add salt according to taste
  • Once the ghee is heated, switch off the gas
  • Add the 2 tbsp of melted ghee to the all purpose flour and salt mixture
  • Mix well
  • Add little water to form the dough
  • TIP: Do not make the dough very hard or too soft
  • To make the karanji: Heat the remaining ghee on a low flame
  • Make the dough balls
  • Roll out the dough balls like a chapati
  • Take a few drops of the melted and spread it on the all purpose flour chapati
  • Take some cornflour and ghee mixture and spread it on the chapati
  • Add the 2 chapati on top of it and repeat the process till the third chapati is on it
  • On the third chapati, ensure that the cornflour mixture has been put
  • Once all three are stuck together, roll it
  • TIP: Try cutting the roll horizontally from the centre to ensure that the pleats don't come out and nor does the filling
  • Once the roll is cut horizontally from the centre, further cut them into dices
  • TIP: Roll the dough into puri shape and size keeping it in one position only
  • Once the covering is rolled, put milk on the edges
  • Add the filling in the centre according to requirement
  • Once the filling is added, seal the edges thus creating half moon looking pockets
  • Once sealed, start folding the sealed edges with your fingers
  • TIP: You can also use a karanji roller to give shape to the edges
  • Once the ghee has heated, start frying the karanji
  • Once they turn golden brown, remove them from the oil
  • Karanjis are now ready to serve

Archana Arte

Archana Arte

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