This is one sweet
which is very handy for me. Any festival
or occasion at home, karanji’s are sure to be there. May be this is one of the
first sweets I learnt from my mother. Or maybe I always liked making karanji’s
and helped roll lots of karanji when I was young.
Anyway, the fact is it is not that complicated as it
looks. And it is acceptable to all taste
buds. So, try and enjoy it.
Ingredient
For the outer cover
Maida/ all purpose flour – ½ kg
Salt – 1 pinch
Ghee – 1 tbsp
Water – as required to knead
Oil for deep frying
For the inner filling
Rava/ semolina – 1cup
Ghee – 1 tbsp
Coconut – 1½ cup
Cashunut
- 2 tbsp. (broken)
Raisins – 1 tbsp
Cardamom powder- ½ tsp
Sugar powder – ¾ cup
Method
For the
Filling
1. In a pan heat the ghee. Reduce the heat
2. To this add the rava and fry till it gives a strong aroma
( don’t let it brown)
3. Now add the grated coconut and the dry fruits. Fry in in
very low heat for 5 min.
4. Switch off the heat.
5. Now add the sugar powder and cardamom powder and mix
well.
6. Cool it and store it in a container. Use it whenever required.
(Note : this mixture can be kept in the refrigerator for
a 2 weeks)
For the
outer cover
7. In a mixing bowl, mix together maida, ghee and salt.
8. Knead this mixture with required water to a soft dough.
To make
the Karanji’s
9. Take a lemon size portion of the dough.
10. Role it to thin small chapatti.
11. Place this chappati on the open karanji mould.
12. Put 1 tsp of filling on one side.
13. Cover with the other side
14. Now cover the karanji mould and press.
15. Remove the excess dough.
16. Open the mould and remove the karnaji.
17. Repeat the same procedure for remaining dough and make
all the karanji’s.
Note : a) keep it
covered with a cloth or a paper.
b) Don’t keep it on top of each other, as it
will stick to each other.
18. Deep fry all the prepared karanji’s in hot oil, turning
continuously till it turn golden brown.
19. Remove it from the oil and place over a kitchen tissue,
so that the excess oil is removing.
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