How Is Karanji Made?

MAHARASHTRIAN DELICACY 

Karanji

Traditionally prepared around Diwali, Holi, and Ganesh Chaturthi, this traditional Karanji dish, also called Gujiya in North India, is a crisp, deep- fried confection filled with candied coconut or khoya( mawa). 

Discover the authentic Diwali Karanji recipe! Learn how to make crispy, delicious karanji at home or find the best places to order karanji online.

 

Karanji( Sweet Coconut Airs) Dough constituents 

 

1 ½ mugs maida, or  each- purpose flour 

Two soupspoons semolina( sooji or rava) 

Two soupspoons melted or hotted ghee 

A pinch of  swab 

Water( if  needed) 

Regarding the Filling 

One mug of dried coconut, either grated or fresh and roasted until it dries 

Half a mug of powdered sugar( to taste) 

½ tablespoon  pulverized cardamom 

One teaspoon of khus khus( poppies) 

One teaspoon of diced nuts( almonds, cashews) 

One teaspoon of raisins 

One tablespoon of ghe

 

Regarding Frying 

Use oil painting or ghee for deep- frying. 

 

Instructions 

1.Prepare the dough 

Combine the flour,  swab, and semolina. 

Add the moyan, or hot ghee, and stir until it crumbles. 

Add water little by little to knead into a solid dough. 

After 30 twinkles of rest, cover with a  wettish cloth. 

 

2.Get the filling ready 

In a  visage, heat 1 tsp ghee. 

smoothly toast poppy seeds and nuts till golden. 

rally the coconut a little until it becomes ambrosial. 

After turning off the heat and allowing it to cool, stir in the cardamom greasepaint and sugar. 

 

3.Put the Karanjis together  

Make  bitsy balls out of the dough. 

Roll each into little discs, or puris. 

Put 1- 2 ladles of  padding in the middle. Make a half- moon out of it. 

Using a chopstick or your fritters, seal the edges( or a karanji  earth). 

To stop it from drying, cover with a cloth. 

 

4.Deep Shindig 

toast the  oil painting or ghee over medium heat. 

In batches, fry the karanjis until they're crisp and golden brown. 

On paper, drain