Saturday, October 23, 2010

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.




21 comments:

Kurinji said...

Superb...

aipi said...

Wow that looks so good..very nicely presented! We make a very similar dish except we use khoya instead of coconut.We call it Gujiya as well.

US Masala

Biny Anoop said...

I love karanji.....it was not made at home wen i was small....so used to wait for diwali to get a bite of karanji made by our dear neighbours...Now i make it on my own but surely its good to have a recipe...karanji s are perfect and well presented.

Akila said...

karanji looks great dear...

Ms.Chitchat said...

I love this esp. the filling. Ur click is good.

notyet100 said...

looks yum..hppy weekend

Jay said...

wow...lipsmacking recipe...love d click..

do visit mine...when time permits...

cheers,
Tasty Appetite

Premalatha Aravindhan said...

Luks perfect,lovely presentation...

chaitrali pathak said...

such a yummy sweet...मला solid आवडतात करंज्या ...थोड्या पाठवून दे मला
........एकदम झक्कास दिसतायत

Swathi said...

Karnji looks delicious. I love them.

Fuat Gencal said...

Hayırlı günler, ellerinize sağlık çok leziz ve iştah açıcı bir görüntüsü var.
Bugün bloglardan seçmelerde kutsal sofranın cevizli kurabiye tarifi yayınlandı.
http://gencalsabahattin.blogspot.com/

Saygılarımla.

Sans N (Pals) said...

Karanjya khupach chan disat aahe...masta ekdam :)

Priya said...

Cute looking Karanji, awesome diwali treat..

The cost of enterprise mobility solutions said...

Awesome exotic dish for festivals..

Usha said...

Looks fantastic, very tempting !

Subhashini said...

came across your blog first time.Nice recipes you have.would love to follow you

Khaugiri said...

Thank You All!!!!

Amritha Kalyani said...

perfect looking karanji. i dont know how i missed your recipes so far. lovely blog and congrats on your award too :-)

Rachana said...

A new sweet dish...looks so good and delicious.

Kajal Ghanekar said...

Hello preeti
This is kajal ghanekar gulwani here I had one question regarding karanji.Did you dry roast the rava before making the dough with maida ? awaiting your reply

Khaugiri said...

Kajal, No need to dry roast the rava at all. Thanks for visiting.

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