Preperation Time : 45 Min Yield : 12-15 Karanji
Ingredients:
For Cover :
Rava(Semolina) - 1/2 Cup
Ghee - 1 Tbsp
Milk - 1/4 Cup approx.
Milk - 1/4 Cup approx.
For Stuffing :
Grated Fresh Coconut - 1/2 Cup
Jaggery - 1/2 Cup
Khawa - 1/4 Cup
Cardamom powder - 1/2 Tsp
Ghee - To deep fry
Cardamom powder - 1/2 Tsp
Ghee - To deep fry
Method:
1) In a bowl take rava, add hot ghee and milk and knead a smooth dough.
2) Cover the dough and keep aside.
3) In a pan add khawa and fry for 2 min., remove from the pan and keep it aside.
4) In the same pan add jaggery, coconut and cardamom powder and mix well. Fry this mixture for 2-3 min.
5) Add khawa in coconut mixture and mix well.
Tip: You can add dry fruits in stuffing if you like.
6) Take a small ball of the dough roll it in puri size.
7) Put approximately 2 tbsp of coconut stuffing in one side of puri.
8) Try to bring the edges together and seal them. Apply milk on edges if required.
9) Use karanji cutter or fork to make some design on edges.
10) Repeat the process for remaining dough and stuffing.
11) Deep fry karanji in hot ghee and serve.
2) Cover the dough and keep aside.
3) In a pan add khawa and fry for 2 min., remove from the pan and keep it aside.
4) In the same pan add jaggery, coconut and cardamom powder and mix well. Fry this mixture for 2-3 min.
5) Add khawa in coconut mixture and mix well.
Tip: You can add dry fruits in stuffing if you like.
6) Take a small ball of the dough roll it in puri size.
7) Put approximately 2 tbsp of coconut stuffing in one side of puri.
8) Try to bring the edges together and seal them. Apply milk on edges if required.
9) Use karanji cutter or fork to make some design on edges.
10) Repeat the process for remaining dough and stuffing.
11) Deep fry karanji in hot ghee and serve.
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| Karanji/Gujiya |
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