Wishing everyone Belated Happy Diwali. I was so much busy in outings and celebrations that I didn't get time to visit blog.
Posting the recipe of dry fruit Karanji which I made during Diwali.
For Stuffing :
1 cup grated dry coconut
1 cup mix dry fruits
3 tbspns poppy seeds (Khuskhus)
1/4 tspn cardamom powder
1/2 cup sugar powder (or as per taste)
1 tspn ghee
For cover :
2 cup maida
½ cup ghee
½ cup milk
water as required
Ghee for frying
For Stuffing :
Dry roast grated coconut till it is slight golden in colour
After cooling crush it with hands
Then dry roast poppy seeds separately till it starts changing its colour.
Grind it into coarse powder
Now coarsely grind dry fruits in a grinder
Heat ghee in a pan
Saute the dry fruit powder for about 3 minutes
Now take coconut crush, poppy seeds powder and dry fruit powder in a bowl.
Add some sugar powder and cardamom powder to it
Mix the entire mixture well
To make Cover :
Take maida in a bowl
Heat ½ cup ghee in pan and pour it over the maida
Add milk and knead the dough
If required, use small quantity of water to knead the dough
Set it aside for ½ an hour to one hour
Knead it again to make the dough soft
To make Karanji :
Take a small ball of dough
Roll it into a puri sized circle
Place a spoon of the filling in the center
Fold the circle in a half-moon shape
Apply a little water or milk on the edges and seal it
Now remove the excess sides with the help of knife or cutter
Cover with a moist cloth
Repeat the above-mentioned procedure for balance karanjis.
Deep fry in ghee on medium heat till it turns golden brown.
1. In order to make the cover crispy, some people add 2-3 tspns of suji in maida.
2. Also few people take maida and suji in 2:1 ratio, but in that case, the dough has to be kneaded in food-processor for few more minutes.
Stepwise Pictures :
Sending this recipe to Pranati Nath's event - Yummy Dessert 4 New Year