In the node detail page
- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Zero
Karanji, also known as ‘Gujiya’ or ‘Ghugra’, is a traditional sweet dish prepared by Maharashtrians to mark auspicious occasions and festivals. The Karanji is filled with a mix of grated coconut, jaggery, semolina and light spices.
- Refined wheat flour (maida) (2 cups)
- Semolina (sooji/rawa) (½ cup)
- Milk (½ cup)
- Dry coconut, grated (1 cup)
- White poppy seeds (khus khus) (1 cup)
- Chironji (3 tsp)
- Raisins (kishmish) (10 to 12)
- Powdered sugar (1 cup)
- Green cardamom (hari elaichi) powder (¼ tsp)
- Ghee (for frying)
- In a paraat (big, flat plate with shallow edges), add the maida and the rawa and knead into a semi-soft dough using a mix of milk and water. Cover the dough with a damp cloth and set aside.
- To prepare the stuffing, roast the grated dry coconut in a kadhai till it begins to let off a pleasant aroma.
- Next, separately roast the khus khus and rawa until they too have begun to give off a nice aroma.
- To the khus khus and sooji, add the roasted dry coconut, charonji, chopped raisins and powdered sugar and mix well. Set aside.
- Divide the dough into equal parts and roll them out into poori-sized circles. Now, evenly spread the rice flour mixture on them.
- Next, place the coconut stuffing on them, apply some milk around their edges and tightly seal the Karanjis.
- Take a sufficient amount of ghee in a kadhai and deep-fry the Karanjis on medium heat till they are crisp and golden.
- Drain on kitchen towels and allow the Karanjis to cool completely before serving.
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