Karanji | करंजी | Diwali Special | Diwali Snacks | Happy Diwali | Sanjeev Kapoor Khazana
The hallmark of traditional Maharashtrian festive cooking. This deep-fried sweet pastry has a delectable stuffing and is a favourite across all age-groups.
KARANJI
Ingredients
2 cups refined flour (maida)
2 tbsps semolina (rawa)
A pinch of salt
2-3 tbsps melted ghee
Oil for greasing + for deep frying
Stuffing
1 cup grated dried coconut
1½ tbsps finely chopped cashew nuts
1 tbsp poppy seeds (khas khas)
¼ cup powdered sugar
½ tsp green cardamom powder
2 tbsps raisins
Method
1. To make the dough take refined flour in a parat. Add semolina salt melted ghee and 1 cup water and knead into a semi-stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the stuffing dry roast dried coconut till it turns golden in a non-stick pan. Add cashew nuts and poppy seeds and mix well. Transfer this into a bowl add powdered sugar green cardamom powder and raisins and mix well. Set aside to cool completely.
3. Take a small portion of the dough and shape it into a ball. Roll each ball into a small disc put a small portion of the stuffing in the centre. Fold over to make a semi-circle press the edges to seal and trim or fold to give it the desired shape.
4. Heat sufficient oil in a kadai. Gently slide in the karanjis a few at a time and deep fry on medium heat till golden brown and crisp. Drain on an absorbent.
5. Allow to cool completely. Store in an air-tight container and serve as required.
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