Karanji

During childhood I used to hate those days when mom was making karanjis for diwali. It seemed very time consuming effort. She tried to keep us busy by giving us small cores like cutting the edges of the karanji or sticking the ends together. I wonder how she managed 3 kids and yet make kilos of karanji. 
I have started making karanji ofcourse with some variations which are easier to manage. Like I do not make layers of the dough which is an effort similar to making puff pastry. Thinking about it , I could use puff pastry for the baked version next time.


Lets get around to see how I make it now.

3 baked and 3 deep fried

Ingredients
For karanji Dough
3 cups of All purpose Flour
1/2 cup Semonlina
3 tspn Melted Ghee / Butter
1 1/4 cup milk at room temperature
For filling
200 gms dessicated coconut ( I know people use dry coconut, but I prefer dessicated)
200 gms cashew powdered ( This is too much? I made dry fruit filling this time)
200 gms almonds powdered
50 gm pistachios powdered 
100 gms dried figs
2 tspn cardomon powder
1 pinch  saffron 
2 tspn poppy seeds (optional – I did not add)
2 tbsp fine semolina
1 tspn ghee
1 cup powdered sugar (as per taste vary the quantity)
Method
For Filling
1) Finely chop the figs, and powder the rest of the ingredients.

2) In a pan, using some ghee, roast the semolina till it is cooked well. 

 3) Add the powdered nuts to the semolina and saute for 2 minutes.

 4) Add the figs and switch off the flame. mix well.

 5) In a seperate pan, dry roast the dessicated coconut and then add to the filling.

 6) Add powdered sugar as per taste to the mixture and set aside.

7) In a large dish, take the all purpose flour.

 8) Add the semolina to it.

 9) Mix it with hand and make a well in the centre.

 10) Add melted ghee spoon by spoon and mix well.

 11) Add milk and mix to make a stiff dough

 12) The texture should be crumbly and not smooth. Keep aside for 10-15 min.

 13) Take the dough and soften it using a heavy pestle like object. Make small balls of the dough and roll it out. Fill it with the filling and cover it to form half moon.

 14). Seal the ends using little milk and cut the edges or seal them by twisting and pasting method. Line them up by covering with damp cloth until they are ready for frying.

 15) In a medium hot oil, deep fry the karanjis.

 16) For baking them, place them on a non stick baking sheet or lined baking sheet. Bake fpr 15 min. Brush the surface with oil for color.

 17 ) Karanji are ready when they become slightly golden in color. The cover would appear soft when hot but will eventually harden when it cools down.

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12 responses to “Karanji

  1. Seriously am loving ur both version,my fav karanjis..

  2. Nice stuffing for karanji…

  3. five star rating ..i can almost feel the taste:)

  4. Super delicious..Time consuming is okay,but worth it !

  5. yummy filling…totally delectable!

  6. Yummm .. reminds me of the festival days although I hardly helped at home 🙂

    Vardhini
    Event: Halloween Fiesta

  7. I love karanjis and look forward to making them during festival season!

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