Traditional Karanji Recipe
1
firstly, in a large bowl take 2 cup maida, 2 tbsp rava, and ¼ tsp salt. mix well.
2
add 2 tbsp ghee, crumble and mix well making sure the flour is moist.
3
now add warm water and start to knead the dough.
4
knead the dough well making sure the dough is smooth and tight.
5
cover and rest for 15 minutes.
6
to prepare the stuffing, in pan heat 1 tsp ghee. add 2 tbsp cashew, and 2 tbsp raisins, and roast until it turns golden brown.
7
also add 1½ cup dry coconut, and 2 tbsp poppy seeds, and roast on low flame.
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roast until it turns aromatic.
9
cool completely, and transfer to the large bowl.
10
add ½ cup powdered sugar, and ½ tsp cardamom powder, and mix well.
11
coconut stuffing is ready.
12
after the dough has rested well, knead the dough slightly and pinch a small ball-sized dough.
Dough preparation
1
firstly, in a large bowl take 2 cup maida, ½ tsp salt and mix well.
2
pour 2 tbsp hot oil over flour and mix well.
3
crumble and mix making sure the flour is moist.
4
add milk slowly and knead the dough.
5
knead to a smooth and soft dough.
6
grease ½ tsp oil over dough. cover and rest for 10 minutes.
Stuffing preparation
1
now prepare the stuffing, by roasting ½ cup rava on low flame.
2
add 1 cup dry coconut, 2 tbsp sesame, 1 tbsp poppy seeds and roast on low flame.
3
transfer the mixture to a bowl and cool completely.
4
now add 1 cup powdered sugar, 2 tbsp cashew, ¼ tsp cardamom powder and 1 tbsp ghee.
5
mix well making sure everything is well combined. stuffing is ready. keep aside.
Pastry sheet preparation
1
firstly, take the dough and pinch a ball sized dough.
2
sprinkle maida and roll slightly thick.
3
now add 1 tsp ghee and spread uniformly.
4
sprinkle maida making sure it is covered uniformly.
5
repeat the steps forming 3 layers.
6
now roll the layers tight making sure all the layers are intact.
7
cut the roll to slightly thick slices. keep aside.
Folding and frying Karanji
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take a layered dough and flatten it slightly.
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roll slightly thick making sure it’s uniform without disturbing the layers.
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place a tbsp of stuffing in the centre and spread milk around the corners.
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fold half, and seal by pressing gently.
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now you can decorate by folding with hand, or with a pastry cutter or with a fork.
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deep fry in medium hot oil. make sure to drop them gently.
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stir occasionally keeping the flame on low.
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fry until the karanji turns golden brown and crisp.
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drain off the karanji over a kitchen towel to drain excess oil.
- finally, enjoy layered karanji for up to a week when stored in an airtight container.
Video
Notes
- Firstly, you can vary the stuffing to your choice.
- Also, layering the karanji will make it more flaky and crispy.
- Additionally, seal the karanji well else there are chances it to open while frying.
- Finally, layered karanji tastes great when prepared crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/karanji-recipe/