Karanji

One more Typical Maharashtrian sweet. Specially prepard during Diwali or Navratri. It is just like Gujiya or Ghugra of Gujrat. In Maharashtra we make stuffing of either fresh or dry coconut. Traditionally it's a fried dish. But soon I will post the baked version of it.

Ingredients

For cover 
Maida (All purpose flour) - 1 cup
Fine Rava - 1/4 cup
Hot oil (Mohan) - 2 tablespoon
Milk - 1/2 cup
Water - 1/4 cup (or as required)
Salt - a pinch

For stuffing
For Fresh coconut stuffing same as Fried modak stuffing.

For Dry coconut stuffing
Shraded dry coconut or Desiccated coconut - 1/2 cup
Powdered sugar - 1/2 cup
Poppy seeds - 1 teaspoon
Cardamom powder - 1 teaspoon
Roasted & chopped nuts - 2 teaspoons
Raisins - 2 teaspoons
Ghee/ oil for deep fry.

Procedure

For cover
Mix all ingredients of cover and knead a hard dough of it. Keep aside for 30 minutes. Then knead, till the dough is soft & smooth. (this is a very skillful job).

For stuffing
take all ingredients of stuffing in a bowl and mix well.

For Karanji
Make small lemon size ball of dough. Roll it as puri. Place 1,1/2 teaspoon of stuffing at the center of the Puri. Apply little milk on the edges with finger tip. Now fold the puri and close the edges so that it will get half circle shape. Tightly seal the edges.(otherwise karanji will break while frying) And cut the rough edges with pizza cutter or special cutter of Karanji. Make all karanjis with same procedure. Cover it with damp cloth. Deep fry it on a low flame till it becomes slightly brown. Cool it and store it in airtight container. Dry coconut Karanji, you can store till 8-10 days. But fresh coconut karanis have to finish within 2-3 days.

This is for my event Only "Festive Food" brainchild of Pari.