Karanjis Recipe
Ingredients
| Flour | 2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| 1 coconut, finely grated: for the filling | ||
| 1 cup sugar: for the filling | ||
| 1 tbsp poppy seeds, roasted: for the filling | ||
| 2 tbsp nuts and raisins, sliced: for the filling | ||
| 1 tsp cardamom powder: for the filling | ||
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Oil | 1 Teaspoon | |
Directions
Mix flour, oil and salt.
Make a stiff dough by adding water, and reserve.
Make a syrup with sugar, add the coconut and cook over a low fire.
Add roasted poppy seeds and cook till the mixture is thick.
Add the nuts and cardamom powder.
Cook till thick and remove from fire.
Cool.
Now, take a small portion of the flour dough and make a small disc of 6 cm over a plastic sheet.
Put a small portion of the coconut mixture in the centre.
Fold the edges to make a semi circle: the piece should look like a half-moon.
Seal the edges by pressing down.
Thus make all the pieces. Flute edges.
Deep fry them and remove.
Cool and store in airtight containers.
Make a stiff dough by adding water, and reserve.
Make a syrup with sugar, add the coconut and cook over a low fire.
Add roasted poppy seeds and cook till the mixture is thick.
Add the nuts and cardamom powder.
Cook till thick and remove from fire.
Cool.
Now, take a small portion of the flour dough and make a small disc of 6 cm over a plastic sheet.
Put a small portion of the coconut mixture in the centre.
Fold the edges to make a semi circle: the piece should look like a half-moon.
Seal the edges by pressing down.
Thus make all the pieces. Flute edges.
Deep fry them and remove.
Cool and store in airtight containers.
Chef
