KARANJI recipe

Ingredients

  • 1 cup Wheat flour
  • 3 tbsp Ghee
  • 1 pinch Salt
  • 1/2 litre Oil (for frying)
  • 1 cup Grated coconut
  • 3 1/4 cups Sugar
  • 1 1/2 cups Milk
  • Few Almonds
  • Few Raisins
  • 1/2 tsp Cardamom powder
  • 1 tbsp Poppy seeds

Cooking Instructions

In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.

For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.

Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.

After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

The karanji can last for 7-8 days if stored in an air tight container.
  

14 Mar 2011     1199 views     NON-Vegetarian       Desserts > Sweets

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