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Karanji is a traditional Maharashtrian sweet made specially during the Diwali Festival. Karanjis are flour dumplings stuffed with a sweet mixture of fresh or dry cocunut and sugar and deep fried. The health conscious can bake instead of frying.
Quantity: 40 Karanjis
Ingredients for cover
2 ½ cup maida, Pinch of salt, 3 tablespoon hot ghee/ oil, ½ cup milk and ½ cup water for kneading the dough
Ingredients for saaran/filling
4 cup scraped fresh coconut, 2 cup sugar, ½ cup dry fruit powder (Almond, cashew nut, Pistachios), ½ cup khoya / mawa , 1 tsp cardmom powder, Few strands of saffron. 2-3 cups Ghee for frying Karanjis
Method - For Saaran/ Filling
1) Mix scraped coconut & sugar, and cook it without cover, till it almost dry, add ½ cup dry fruit powder, & stir-fry for 2 minutes, remove from the heat, add cardmom powder and saffron.
2) Dry-roast Khoya for 2-3 minutes and mix with coconut-sugar mixture, and keep aside to cool, without covering.
Method - For Cover
1) Mix maida, pinch of salt and 3-tablespoon hot ghee and knead the dough with warm milk & water mixture. Keep aside for ½ an hour and then knead, till the dough is soft & smooth.
Method For Karanjis
1) Divide the dough in to small lemon size balls, approx. 40. Roll each ball into about 3 inch diameter puris. Place 2 teaspoon saaran/filling at the center of the puri. Apply water on the edges with finger; close the edges of the puri in a half moon shape. Press gently and firmly on the edges of the karanji. Cautiously, cut rough edges
2) Repeat the process till all dough is used.
3) Place raw karanjis in a clean dry plate, covered with damp muslin cloth.
4) Deep-fry 3-4 karanjis at a time in hot ghee till pinkish.
5) Cool them and store in an airtight container.
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