> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.
# Karanji Recipe 2 Ways – Authentic & Layered
## Traditional Karanji Recipe
firstly, in a large bowl take 2 cup maida, 2 tbsp rava, and ¼ tsp salt. mix well.
add 2 tbsp ghee, crumble and mix well making sure the flour is moist.
now add warm water and start to knead the dough.
knead the dough well making sure the dough is smooth and tight.
cover and rest for 15 minutes.
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.
also add 1½ cup dry coconut, and 2 tbsp poppy seeds, and roast on low flame.
roast until it turns aromatic.
cool completely, and transfer to the large bowl.
add ½ cup powdered sugar, and ½ tsp cardamom powder, and mix well.
coconut stuffing is ready.
after the dough has rested well, knead the dough slightly and pinch a small ball-sized dough.
## Dough preparation
firstly, in a large bowl take 2 cup maida, ½ tsp salt and mix well.
pour 2 tbsp hot oil over flour and mix well.
crumble and mix making sure the flour is moist.
add milk slowly and knead the dough.
knead to a smooth and soft dough.
grease ½ tsp oil over dough. cover and rest for 10 minutes.
## Stuffing preparation
now prepare the stuffing, by roasting ½ cup rava on low flame.
add 1 cup dry coconut, 2 tbsp sesame, 1 tbsp poppy seeds and roast on low flame.
transfer the mixture to a bowl and cool completely.
now add 1 cup powdered sugar, 2 tbsp cashew, ¼ tsp cardamom powder and 1 tbsp ghee.
mix well making sure everything is well combined. stuffing is ready. keep aside.
## Pastry sheet preparation
firstly, take the dough and pinch a ball sized dough.
sprinkle maida and roll slightly thick.
now add 1 tsp ghee and spread uniformly.
sprinkle maida making sure it is covered uniformly.
repeat the steps forming 3 layers.
now roll the layers tight making sure all the layers are intact.
cut the roll to slightly thick slices. keep aside.
## Folding and frying Karanji
1. take a layered dough and flatten it slightly.
2. roll slightly thick making sure it’s uniform without disturbing the layers.
3. place a tbsp of stuffing in the centre and spread milk around the corners.
4. fold half, and seal by pressing gently.
5. now you can decorate by folding with hand, or with a pastry cutter or with a fork.
6. deep fry in medium hot oil. make sure to drop them gently.
7. stir occasionally keeping the flame on low.
8. fry until the karanji turns golden brown and crisp.
9. drain off the karanji over a kitchen towel to drain excess oil.
10. 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/](https://hebbarskitchen.com/karanji-recipe/)
## Traditional Karanji Recipe
2. roll slightly thick making sure it’s uniform without disturbing the layers.
3. place a tbsp of stuffing in the centre and spread milk around the corners.
4. fold half, and seal by pressing gently.
5. now you can decorate by folding with hand, or with a pastry cutter or with a fork.
6. deep fry in medium hot oil. make sure to drop them gently.
7. stir occasionally keeping the flame on low.
8. fry until the karanji turns golden brown and crisp.
9. drain off the karanji over a kitchen towel to drain excess oil.
10. 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.