Karanji for Diwali

Olya Naralachya Karanjya in Marathi

Serves: 10 to 12 Karanjis
Time: Approx 1 hour

Baked Karanji with Dryfruits for Diwali

Ingredients:
::::Filling::::
1 1/4 cup Fresh grated Coconut
3/4 cup Jaggery, grated
1/2 tsp Cardamom Powder
::::Karanji Dough::::
3/4 cup Maida (All purpose Flour)
2 tbsp Semolina
1 tsp Pure Ghee
1/2 to 3/4 cup Milk, cold or at room temperature
Oil for deep frying

Method:
1) Take a pan, add Coconut and Jaggery and cook for 5 minutes on medium heat. Stir occasionally. Add Cardamom powder and mix well. Mixture should be thick in consistency, otherwise, Karanji gets mushy because of filling.
2) Mix Maida and Semolina in a bowl. Heat 1 tsp Ghee in a small saucepan. and pour hot Ghee in Maida and Semolina mixture. Mix with spoon and wait for 2-3 minutes. Add milk and make medium consistency dough. Cover the dough with lid and set aside for 15 minutes.
3) After 15-20 minutes, Dough will be little hard. Sprinkle little milk and knead dough nicely. Make 1 inch balls out of this dough.
4) Now we will make karanjis. Before starting to make Karanji, keep ready a medium sized plate and clean, damp cloth to cover Karanjis. Damp cloth keep Karanjis moist.
5) How to Make Karanji
Take one ball of dough. Squeeze and knead a little. Roll and make thin disc. put a spoonful Coconut filling on one half of the disc. DO NOT put mixture on the edges. Apply very little milk on the edge of Half disc where you have put the mixture. Now fold the empty side of the disc over mixture and seal nicely.
If you Have Karanji Cutter.
Cut the excessive dough with Karanji cutter. Do not cut very close to stuffed Coconut filling, otherwise Karanji will get open and it will double your work to patch it up. Also Shape of Karanji will not be proper.
If you dont have Karanji Cutter
Make design with Fork or just twist the edges.
6) After making one Karanji, put it on the plate and cover with damp cloth, so that it will not get dry. Make all Karanjis one by one and place under damp cloth.
7) Heat oil for deep frying. Heat should be on medium. Deep fry Karanjis until nice golden color.

This is my entry for Diwali Festival Event by Pallavi

Labels:
Diwail Special Faral, Karanji, Olya naralachya Karanjya, Coconut Karanji