Karanji, Karjikai
or Gujiya are different names of one sweet that usually prepared in Diwali. Yes,
Diwali is about a week ahead, so thought of sharing commonly prepared sweet
Karanji recipe on this Diwali.
This is a
maharashtrian and south Indian sweet prepared during Diwali. It is a crispy
pastry stuffed with mixture of dried fruits, dried coconut powder and sugar powder.
There are many variations in stuffing or may be the way it is prepared; but
this is how I prepare at my home. The source of Karanji recipe is from my mom
and mother in law. Yes, the recipe of crispy pastry is from my mother in law
and the recipe of stuffing is from my mom.
Sharing the
recipe of karanji with you all, hope you will like it and prepare karanji for
your family this Diwali.
Preparation
Take maida,
rava and salt in a large bowl and mix well
Make a small
well in above mixture (shown in pic)
Add 2tbsp melted ghee pour on above mixture mix well
The mix of
maida, rava and melted ghee should be like bread crumble.
Now add water
and knead soft dough.
Rest dough for
1/2hr to 1hr
Meanwhile
take roasted channa dal, cardamoms and sugar in mixie jar; blend to fine powder
Add this to
grated dried coconut
Mix well;
stuffing of karanji is ready.
Take 3tbsp of
melted ghee in bowl add rice flour mix well.
Make a small
balls of knead dough; dust with maida and roll to small chapatis make an
impression of your fingertips as shown in pic.
Spread the
mixture of ghee and rice flour evenly on chapatti
Now roll it tightly
(as you roll mat) and cut in to small pieces.
Make pooris
of this small piece (forgot to take pics)
This is the
mould of karanji
Keep poori on
mould add stuffing on one side of poori
Apply water
to seal the edges of poori and close the mould
Remove extra edges from mould; remove karanji from mould keep aside and cover the prepared karaji with a wet cloth so that it will not get dry. Prepare rest of the karanjies.
Once all
karanji is prepared, deep fry on medium flame until both sides turn golden
brown
Karanji is ready;
store in airtight container.
Though
process is little big I bet you and your family will enjoy it.
Note:
1.
You can
skip this step shown below, make small pooris of dough, and proceed with rest of
the procedure.
Take
3tbsp of melted ghee in bowl add rice flour mix well.
Make
a small balls of knead dough; dust with maida and roll to small chapatis make
an impression of your fingertips as shown in pic
Spread
the mixture of ghee and rice flour evenly on chapatti
Now
roll it tightly (as you roll mat) and cut in to small pieces.
Make
pooris of this small piece (forgot to take pics)
2. If you follow above step, the pastry
will be crispy and layered texture.
Or else, it will not have a layer texture.
3. Handle prepared karanji carefully if
any crack form on karanji the stuffing will come out while frying and your oil
will be spoiled
