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Baked Karanji

chefgirishparab's picture
Karanjis are fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. During Diwali this dish made throughout India but is called by different names. Karanji, also known as Gujiya and Pirikiya, is a dish that is famous all over the country especially in west and north India.
Ingredients
  Flour 1 Cup (16 tbs)
  Ghee/Oil 7 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Grated coconut 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Poppy seeds 2 Teaspoon, roasted (optional)
  Cardamom powder 1⁄2 Teaspoon
  Cashew nuts 1 Tablespoon, broken
Directions

GETTING READY
1) In a bowl, mix together flour, ghee and oil or ghee.
2) Slowly pour in the milk and knead to make soft dough.
3) Place the dough in the glass bowl, cover and set aside.

MAKING
4) In an ovenproof container mix sugar, coconut and milk.
5) Place the container in the microwave and cook for 3 minutes, open the door once and stir.
6) Stir in the poppy seeds and return to microwave for 5 to 8 minutes until the mixture is semi-dry and sugar melts.
7) Remove and stir in the cardamom powder and cashews.

FINALIZING
9) Preheat the oven to 375°F.
10) Roll the dough in about 4 to 5 inches rounds, spoon the coconut mixture in center.
11) Brush little water just to moisten the edges of the dough.
12) Fold the dough sheet and press with finger or back of fork to seal.
13) Place the karanji’s under damp muslin cloth.
14) Put the karanji n the oven in batches and bake for 20 to 25 minute or until golden browned on top.

SERVING
15) Serve as desired with other sweets and snacks.

Recipe Summary

Cuisine: 
Indian
Course: 
Snack
Taste: 
Sweet
Feel: 
Crispy
Method: 
Baked
Occasion: 
Diwali
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6
Story
Diwali is the festival of light, prosperity, and lots of sweets and snacks. When I was a kid, we used to have a big winter vacation during Diwali. All of us kids use to gather at my grandma’s place. She used to make these delicious mouthwatering sweets and we used to help her. The best part was being able to secretly eat some while preparing. Making Karanji is a lengthy process but it is worth the effort. I enjoy making Karanji and especially giving them that half moon shape. Baked Karanji can’t match the flavors of the fried ones, but health comes first so I am uploading this modified recipe.

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