Time and servings
Time and servings
Ingredients
for stuffing:
- ¾ cup dry coconut / kopra / desiccated coconut
- ½ cup powdered sugar
- 1 tbsp poppy seeds / khus khus
- 5 cashews (chopped)
- 10 rasins (chopped)
- 5 almonds (chopped)
- ¼ tsp cardamom powder
for dough:
- 1 cup maida / all-purpose flour / plain flour
- salt to taste
- 2 tbsp ghee (hot)
- ½ cup warm milk (or as required to knead dough)
Instructions
karanji stuffing recipe:
- firstly, in a large mixing bowl take dry coconut.
- further add powdered sugar and poppy seeds.
- further add chopped dry fruits.
- then add cardamom powder and mix well.
- finally, the stuffing is ready to prepare karanji. keep aside.
karanji dough recipe:
- firstly, in a large mixing bowl take maida and salt to taste.
- further pour very hot ghee over maida.
- now rub and crumble the dough well between your hands.
- furthermore, add milk and knead the dough.
- further, cover with a moist cloth and rest for 30 minutes.
karanji recipe:
- now pinch a small ball sized dough and roll it to a ball.
- further, roll to a slightly thick puris and cut to a round shape.
- also grease with warm milk to the edges of the puri.
- now place a tsp of the prepared coconut stuffing in the middle of the puri.
- now stick the edges together and press slightly.
- furthemore, press the edge gently and fold it inside.
- now take the tip that comes out press it again and fold it.
- furthermore, deep fry the karanjis till they turn golden brown.
- finally, drain over the kitchen towel and serve.
Karanji stuffing recipe
1
firstly, in a large mixing bowl take dry coconut.
2
further add powdered sugar to it. add ½-¾ cup of sugar depending on the sweetness you like.
3
also add poppy seeds.
4
further add chopped dry fruits like cashews, almonds and raisins. add any dryfruits of your choice.
5
then add cardamom powder and mix well.
6
finally, the stuffing is ready to prepare karanji. keep aside.
Karanji dough recipe
1
firstly, in a large mixing bowl take maida and salt to taste.
2
further pour very hot ghee over maida. make sure to get sizzling sound. this helps to make karanji crispy and oil free.
3
now rub and crumble the dough well between your hands. be careful as the ghee is very hot.
4
furthermore, add milk little by little and start to knead the dough.
5
knead the dough to soft and non sticky.
6
further, cover with a moist cloth and rest for 20-30 minutes.
Karanji recipe
1
now pinch a small ball sized dough and roll it to a ball.
2
further, with the help rolling pin roll to a slightly thick puris and cut it with a round jar cap.
3
also grease with warm milk to the edges of the puri.
4
now place a tsp of the prepared coconut stuffing in the middle of the puri.
5
further get together the stuffing to centre, creating space at the sides.
6
now stick the edges together and press slightly.
7
furthemore, press the edge gently and fold it inside.
8
now take the tip that comes out press it again and fold it.
9
keep continuing the process till you reach the end.
10
furthermore, deep fry the karanjis in medium hot oil in low to medium flame.
11
stir occasionally till the karanjis turn golden brown.
12
further, drain over the kitchen towel to remove excess oil.
13
finally, karanjis are ready to be served. cool completely before storing in a airtight container.
Video
Notes
- firstly, fry the karanjis in medium hot oil in low to medium flame. else they will not cook from inside.
- also, vary the stuffing to your choice.
- additionally, adding hot ghee makes karanji crispy and oil free.
- finally, to make gujiya more crispy add a tbsp of rava while kneading dough.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/karanji-recipe-gujiya-recipe-karjikai/