Karanji

Karanji

 

KaranjiThis 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.

Ingredients

For the dough:

All-purpose flour  1 cup
Salt  pinch
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

Directions

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.

Enjoy  :)

 

 

Leave a Reply