| Recipe Name: Karanji |
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| Category: Indian Regional |
Sub Category: Marathi |
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| Prep Time |
Cook Time |
Serves |
| 60 mins |
45 mins |
5 |
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Ingredients: |
| For the cover |
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| All purpose flour |
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1 cup |
| Heated ghee,(clarified butter) |
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1/4 cup |
| Salt |
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1/4 tsp |
| Cold milk |
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1/2 cup |
| For the saatha |
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| Ghee |
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3 tbsp |
| Corn starch/rice flour |
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1 tbsp |
| For the filling |
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| Shredded coconut (dry) or desiccated coconut |
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1/2 cup |
| Poppy seeds |
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2 tbsp |
| Ground sugar |
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1/2 cup |
| Thin semolina |
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2 tbsp |
| Ghee to roast semolina |
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2 tsp |
| Ground cashewnuts |
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2 tbsp |
| Cardamom powder, raisins and other nuts(crushed) |
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2 tsp |
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Method: |
- Filling: Roast coconut lightly until just pink.
- Roast poppy seeds until golden or for 5 minutes.
- Then roast semolina in ghee until it emits aroma and turns light brown.
- Crush coconut with hands or in a blender.
- Combine coconut, sugar and poppy seeds, semolina, ground cashews, nuts and cardamom powder. This is the filling for karanjis.
- Saatha: Whip ghee with a wire whisk, egg beater or a hand mixer or simply with hands until it turns light and fluffy.
- Now add corn starch to it and again beat for a couple of minutes.
To check if the saatha is ready, do this test: Take some cold water in a small bowl. Drop some whipped mixture into it. If it quickly dissolves, still more whipping is required. If the mixture floats on water, the saatha is ready.
- Combine all the ingredients for the cover and make a soft dough.
- Make sure that the dough is not very loose. Cover and set the dough aside for half an hour.
- Assembly:
- Knead the dough well and divide it into 4 equal sized balls.
- Roll out one ball with a rolling pin into a thin disc. Keep it under a wet cloth and flatten out another ball into a similar shaped disc.
- In a similar fashion, roll out 4 discs and keep 3 aside under a wet cloth to keep them from drying out. Spread 2 tsp saatha over the disc evenly upto the edge.
- Place the second disc over it and press gently.
- Again spread some saatha over it and place the third disc onto it. Press lightly.
- Repeat the process with the fourth disc, finishing with saatha on top of the fourth disc.
- With gentle hands, wrap the discs tightly to form a roll.
- Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.
- Place a piece on the rolling board and roll it out into a thin disc. Do not apply any flour to it.
- Place 2 tsp of filling in the center of the disc.
- Fold the disc in half.
- Apply some milk to the edges and seal tightly. Trim off the extra edges with a ravioli cutter ('kaatane' in Marathi) to get the fluted edge look.
- Heat enough ghee (or ghee and oil in half) in a deep frying pan/kadai. Once heated turn the heat to low to medium.
- Slide one karanji into the oil and keep tossing the oil over it so all the layers start coming out nicely. Flip and repeat the process.
- Fry karanjis in the batches of 2 to 3. Once light golden, remove and drain on a paper towel.
- Let cool and store in an airproof tin.
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Tags:
maida, refined flour, ghee, fried, coconut, poppy seeds, sweetKaranji, disc , ghee , saatha , coconut , some , roll , dough , keep , seeds ,
place , half , roast , oil , filling , hands , light , tsp , cover , 1/2 , ball |
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