Maharashtrian
Mawa Karanji
- Duration: 30 mins
- Serves: 4-5 people
Authenticity Slice
This crunchy dessert has a rich sugary taste. To get the authentic and delicious stuffing perfect, use only unsweetened khoya and cook it on low heat until it becomes dry.
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Trivia Tadka
Karanji is a favourite dish that is made all over India and the stuffing can be either sweet or savoury; this delicacy is called gujiya in Gujarat and karanjikai in Tamil Nadu.
Ingredients
For the dough
- All-purpose flour (maida) (1 cup)
- Semolina (rava) (1/4 cup)
- Clarified butter (ghee) (2 tsp)
- Milk, warm (1/3-1/2 cup)
- Salt (1/4 tsp)
- Cold water (1/2-3/4 cup)
For the stuffing
- Unsweetened milk solids (mawa/khoya) (1 cup)
- Dry coconut (khobra), grated (1/3 cup)
- Almond (badam), chopped (2 tbsp)
- Cashew nuts (kaju), chopped (2 tbsp)
- Raisins (kishmis) (1 tbsp)
- Cardamom powder (elaichi) (1/4 tsp)
- Powdered sugar (2 tbsp)
- Oil (for deep frying)
Method
For the dough
- In a large bowl, add all the dough ingredients and mix well
- Using cold water, make a stiff dough and set aside.
For the stuffing
- Heat a heavy-bottom pan and roast mawa for 3–5 mins until it melts and dries out. Remove from heat and let it cool.
- Once cool, add the rest of the stuffing ingredients and crumble the mixture to create a powdery stuffing.
- Divide the dough into 6–8 lemon-sized pedas (balls).
- Using the tip of your finger, lightly dampen the outer edge of the circle with water.
- Place 1 tbsp of the stuffing at the centre of the disk. Gently fold the disk over to form a semi-circle.
- Press the edges to seal in the stuffing.
- Using the tines of a fork, press it gently along on the edges to create the karanji pattern. You can also use the karanji mould.
- Heat oil in a kadhai, when the oil is medium hot gently slide in the karanjis and deep fry for a minute on each side until golden brown.
- Remove onto an absorbent paper and let them cool.
- Store in an airtight container for up to a week.
- Brighten up Diwali celebrations with a plateful of yummy Karanjis.
