Crunchy, flaky coating made up of all purpose flour, semolina and sweet and crunchy filling of dry shredded coconut and of course sugar. Truly authentic sweet, popular all over India and Specially prepared on the occasion of Diwali. Diwali is incomplete without crispy Chakali and sweet flaky Karanji.
Though preparation of Karanji requires little extra time and efforts, the taste is worth of trying it. Give it a try you will just love it.
Time: Preparation time : 30 minutes + Cooking time : 40 minutes
Serves : 4 to 6 people / around 40 small size or 20 good size karnaji
Ingredients:
For Cover:
1 cup all purpose flour
1/4 cup semolina(sooji)
2 tsp oil
1/2 cup warm Milk
pinch of salt
1 cup all purpose flour
1/4 cup semolina(sooji)
2 tsp oil
1/2 cup warm Milk
pinch of salt
For Filling:
1 cup dry drated coconut
1 cup powdered sugar
1 tsp poppy seeds(KhasKhas)
1 tsp semolina(sooji)
1/4 tsp cardamom powder
Assorted Nuts(optional)
1 cup dry drated coconut
1 cup powdered sugar
1 tsp poppy seeds(KhasKhas)
1 tsp semolina(sooji)
1/4 tsp cardamom powder
Assorted Nuts(optional)
For Sata(Spreading):
2 tsp rice flour
2 tsp clarified butter(ghee)
oil for frying
Method:
For Cover:
1. Mix all purpose flour, semolina and salt in a big bowl. Heat up 2 tsp oil. Once hot add to all purpose flour mixture. This hot oil gives crispiness to karanji. Mix well be careful with hot oil.
2. Add warm milk small portion at a time to all purpose flour. Knead to medium consistency dough. Keep aside covered for at least 30 mintues.
For Filling:
1. Dry roast semolina, shredded coconut and poppy seeds separately until light brown color. Dry roasting increase shelf life. Mix all in big bowl.
2. Add sugar, cardamom powder, any dry fruits and mix well. Keep aside.
Making Karanji:
1. Take the dough and again knead to make it smooth. Divide dough in to 3 equal parts. Roll them in to three thin roti.
2. Mix rice flour and ghee to make it smooth and creamy.
3. Now take one thin roti, spread rice flour mixture evenly on it.
4. Place another roti on the top of it, again spread rice flour mixture. (optional if not making layered karanji)
5. Now place third roti, roll it evenly from all the sides to make it little thin. Again spread some rice flour mixture. (optional if not making layered karanji)
6. Now start to roll these three rotis together likr Swiss Roll.
7. Stretch it out little bit, now divide it in to equal parts.
8. Take ball and roll like poori, add stuffing, apply milk around its edges and seal the karani well.
9. Use fork and make some design around karanji. Or use pizza / Ravioli (or Karanji) cutter .
10. Now deep fry until it gets nice golden color.
Notes:
1. Making of layered Karanji is optional. You can make simple plane karanji using same dough.
2 tsp rice flour
2 tsp clarified butter(ghee)
oil for frying
Method:
For Cover:
1. Mix all purpose flour, semolina and salt in a big bowl. Heat up 2 tsp oil. Once hot add to all purpose flour mixture. This hot oil gives crispiness to karanji. Mix well be careful with hot oil.
2. Add warm milk small portion at a time to all purpose flour. Knead to medium consistency dough. Keep aside covered for at least 30 mintues.
For Filling:
1. Dry roast semolina, shredded coconut and poppy seeds separately until light brown color. Dry roasting increase shelf life. Mix all in big bowl.
2. Add sugar, cardamom powder, any dry fruits and mix well. Keep aside.
Making Karanji:
1. Take the dough and again knead to make it smooth. Divide dough in to 3 equal parts. Roll them in to three thin roti.
2. Mix rice flour and ghee to make it smooth and creamy.
3. Now take one thin roti, spread rice flour mixture evenly on it.
4. Place another roti on the top of it, again spread rice flour mixture. (optional if not making layered karanji)
5. Now place third roti, roll it evenly from all the sides to make it little thin. Again spread some rice flour mixture. (optional if not making layered karanji)
6. Now start to roll these three rotis together likr Swiss Roll.
7. Stretch it out little bit, now divide it in to equal parts.
8. Take ball and roll like poori, add stuffing, apply milk around its edges and seal the karani well.
9. Use fork and make some design around karanji. Or use pizza / Ravioli (or Karanji) cutter .
10. Now deep fry until it gets nice golden color.
Notes:
1. Making of layered Karanji is optional. You can make simple plane karanji using same dough.
Tempting yummy sweet
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