Karanji Recipe

Preparation Time
Difficulty Easy
Occasion Diwali
Recipe Type Sweets
Cuisine South Indian

Karanji

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Wheat Flour 1 cup 450 249.9
Ghee 3 tablespoon 744.3 80.64 20.97
Salt 1 pinch 0
Oil 0.5 litre 4500 632.5 0.01
Coconut Grated 1 cup 442.84 4.8
Sugar 3.25 cup 2515.5
Milk 1.5 cup 152.99 2.97 1.47
Almond 1 tablespoon 80.36 6.9
Raisins 16 nos 95.68 0 0
Cardamom Powder 0.5 teaspoon 3.8 0.01
Poppy Seed 1 tablespoon 46.64 3.87
9032.11 981.59 22.45

Preparation Method

  1. 1 In a mixing bowl combine the Salt, all all purpose flour and Ghee. Rub in well. Gradually add Water and knead to form a firm dough.
  2. 2 Cover with wet cloth and set aside.
  3. 3 For the stuffing: Cook the Coconut (use fresh or dried) Sugar, Milk, chopped Almond and raisin, Cardamom Powder, and Poppy Seed(optional) Till the Milk evaorates.
  4. 4 Divide the dough into 20-25 sections, roll them out into flat round pancakes.
  5. 5 Place a spoon of stuffing at the centre and fold the pancake in half.
  6. 6 Use a cutter to create the fluted crescent border and cut off excess dough.
  7. 7 You can seal the edges by applying a little Milk and pressing down hard.
  8. 8 After all the karanjis are stuffed, fry them in very hot Oil for 2-3 minutes or Till golden brown, remove onto paper towels and allow to cool.
  9. 9 The karanji can last for 7-8 days if stored in an air tight container.
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