KARANJI!!
Ingredients:
For Dough:
1-cup maida ½ cup fine rava, Salt and Oil for deep-frying.
For Stuffing:
1-cup coconut, 1/2-cup sugar, 1/2 tsp cardamom powder, ¼ tsp of orange color, ¼ tsp nutmeg powder, 1 tsp poppy seeds, ½ cup raisins and ½ cup cashew nuts.
Method:
For Stuffing:
1-cup coconut, 1/2-cup sugar, 1/2 tsp cardamom powder, ¼ tsp of orange color, ¼ tsp nutmeg powder, 1 tsp poppy seeds, ½ cup raisins and ½ cup cashew nuts.
Method:
In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep-fry the Karanji.
Dough Preparation:
Heat 2 tbsp of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it very stiff dough. Keep aside the dough for around 1/2 an hour.
Stuffing Preparation:1. Roast the poppy seeds.
2. Take a pan and heat ½ cup water in it. Add sugar to it. Add coconut and orange color to it. Mix well till it forms a uniform mixture.
3. Mix poppy seeds well. Remove from heat and add cardamom powder and nut meg powder to it.
Dough Preparation:
Heat 2 tbsp of oil and add it to maida. Mix it very well till all the maida gets the oil. Add salt and water to make it very stiff dough. Keep aside the dough for around 1/2 an hour.
Stuffing Preparation:1. Roast the poppy seeds.2. Take a pan and heat ½ cup water in it. Add sugar to it. Add coconut and orange color to it. Mix well till it forms a uniform mixture.
3. Mix poppy seeds well. Remove from heat and add cardamom powder and nut meg powder to it.
4. Add Raisins and cashew nuts. Mix well.
Karanji Preparation:
1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Stick both the corners of the puri by applying some water so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
4. Deep fry it till it becomes brownish color.
4. Deep fry it till it becomes brownish color. 
5. Serve it hot or cold as you wish.
hi anjali
ReplyDeletegud to c ur blog,u already feel very familiar as my younger sister is also Anjali but not best at her cullinary skills.I was having this craving for a while now nd after seeing this recipie i cannot control have to prepare it, tell me one thing can i use dessicated coconut in ur recipie; i have used it in making modak for bhog nd came out really well, advice me on that
hi Anjali,
ReplyDeleteyou already feel familiar as my younger sis is also anjali but not best at her cullinary skills. I was having this craving of eating Ghujhia (karanji) now after seeing ur recipie cannot control have to prepare, tell me something can i use dessicated coconut here, i made modak stuffing out of it n they came out well, advice me on that.
Hi Pooja,
ReplyDeleteNice to know your sis and I share same name:-)
Yes you can use desiccated coconut to prepare Karanj's but the taste of fresh cocunut saran is more good! Advised to use fresh coconut if not available easily then you can go for desiccated one. :-) Keep checking and posting your comments ..
thnx babes
ReplyDeleteyes u will find me around!
well will upload pics once prepared