Karanji Recipe For Holi - (Flaky Pastry With Dry Sweet Filling) - Sharmilazkitchen

Karanji is a very popular sweet dish in Maharashtra and North Indian zone. It has similar look as Bengali fried Puli pithe and gujiya, but inner filling is made differently. There is another version of karanji called nevris in Goa.It is a sweet snack, made occasionally for holi, Diwali and Ganesh Chaturthy.

Ingredients

Maida 200 Gram
Cardamom powder 1/4 Teaspoon
Poppy seeds 1 Tablespoon
Raisins 16
Almonds 12 , chopped finely
Cashew nuts 16 , chopped finely
Roasted semolina 3 Tablespoon
Castor sugar 4 Tablespoon
Desiccated coconut 1/4 Cup (4 tbs)
Water 1/2 Cup (8 tbs)
Salt 1/4 Teaspoon
Ghee 2 Teaspoon
Oil 2 Cup (32 tbs) ((((for deep frying))))

Directions

MAKING:

1.First make outer dough. Combine maida, ghee and salt. mix well to get breadcrumbs like texture in maida.

2.Then add water little by little and make hard dough. Once done, keep aside for 20 minutes.

3.for inner filling combine desiccated coconut, castor sugar or powdered sugar, roasted semolina, chopped cashew nuts, chopped almonds, raisins, poppy seeds and cardamom powder. Mix well and keep aside.

4.After 20 minutes of resting, divide the dough into 4 equal parts.

5.Take a part of the dough and make a big roti out of it.

6.Take round shape bowl/ glass/ cutter and cut the roti to get nice and round equal shape circle

7.Take a small circle and put the stuffing in the center (Keep the edges empty and also don't over stuff else it would be difficult to shape the karanjis).

8.Apply water all over the edges.

9.Now gently bring together both the edges and join. Gently press the edges.

10.Then start folding from a corner. After folding, there is triangle form, press it and then fold that extended side. This way fold upto another corner.

11.Make all the karanjis this way and deep fry in the hot oil on medium high heat until they become crisp and golden brown. Don't overcrowd the pan. Also make sure you keep the prepared uncooked karanjis covered with moist cloth so that it doesn't dry out.

12.Once the karanjis are fried well, take out and put on a paper towel.

SERVING:

13.Serve hot or at room temperature.

14.Once cooled, store in an airtight container and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 1159Calories from Fat 904

 % Daily Value*

Total Fat 103 g158.5%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 100 mg4.17%

Total Carbohydrates 54 g18%

Dietary Fiber 3 g12%

Sugars 13 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet