This is also known as karji kai in the south or gujiya in the northern parts of India. This is a fried dumpling with a flaky crust that is stuffed with a sweet filling. The filling however varies from state to state, I am sharing with you a recipe that my mother has been making for years and this is what marked a special part in our Diwali celebrations.
Hope you enjoy and a very Happy Diwali.
For the dough:
All-purpose flour 1 cup
Water ½ cup
Oil 1 tsps.
For the filling:
Grated dry coconut roasted 1 cup
Moong dal roasted and powdered ½ cup
Granulated sugar ¾ cup
Poppy seeds 1/3rd cup
Sesame seeds 1/3rd cup
Suji or Semolina 1/3rd cup
Oil for deep frying
For the dough:
- Add salt to the flour and add a little water at a time until it comes together to form a soft dough ball. Coat it with oil to avoid forming a crust and set aside to rest for 10 min.
For the filling:
- In a big bowl mix all the ingredients grated coconut, moong dal, granulated sugar, semolina, poppy seeds and sesame seeds.
Assembling the karanji:
- Knead the dough once more, and pull out a small marble size ball and roll it into a 5 inch in diameter. Spoon about 1 table spoon of the prepared filling, and fold over one part of the dough to cover the filling, forming a semi-circle. Press down the edges and make sure it is sealed properly so that it does not open up in the oil, cut if there are any extra edges. Do the same with the rest of the dough.
- Once the oil is hot add in the karanji’s and fry them on a low flame, till they are golden brown
- Take them out on a tissue paper to absorb all the extra oil.
Kalakand is a milk delicacy also known as milk cake, it has only a few ingredients but the flavors are anything but few. it is a little bit of work, but the result is worth it. u just cant stop eating it once you get the taste for it .
Whole milk 2 liters
Lemon juice 2 tsps.
Sugar 3/4th cup
Clarified butter for greasing the pan
- In a high sides pan bring milk to a boil; let the milk boil for 40 min or more till it reduces into half.
- Once it has boiled down to half add 1/2 spoon of lemon juice at a time till u see small lumps forming in the milk. Do not add all at once we want only small lumps and not curdle the milk. It’s a crucial step!.
- Once small lumps are seen continue to boil it on medium high flame till has reduced further more into half and is now thick takes about 40 more minutes and non-stop stirring, we don’t want it to burn at the bottom.
- Now add in the sugar. Stir and continue stirring till it is thick, and is now leaving the pan on sides and is the consistency of loose dough.
- Grease a bowl and pour the mixture into it.
- Spread evenly and let it cool
- Once it has cooled and hard to touch, Cut those in small bite size squares.
So we were in the mood for something Mexican, when we did our research we came across this restaurant which had 4 star rating on yelp, so we decided to go for it.
It was a nice warm place, the employees were polite. The restaurant was started by 2 neighbors from a food truck in 2009 to a chain of 4 restaurants, that’s impressive! The price was reasonable. Not expensive, great for students on a budget.
So the dish my husband Varun ordered for Huevos Rancheros, he loves it when it’s spicy and this was one of their spicier dishes. It had eggs, rice, black bean, cheese, sour cream, salsa maya on a corn tortilla, lettuce and tomato’s on the side. Price $7
I ordered a Chicken Quesadilla. It had black beans, cheese, lettuce and tomato on the side. Price $8
The Huevos Rancheros was light my husband felt it could use some kind of protein, had a good bite of spice to it.
The Quesadilla was simple not over powering with flavors, the taste of beans and chicken came thru.