Karanji
Ingredients
For the filling;
120gms fresh grated coconut
80gms jaggery or dark brown sugar
¼ tsp ground cardamom powder
1 tsp raisins
1 tsp white poppy seeds
For the pastry dough:
170gms plain flour or maida
2 tbsp melted butter or ghee
Pinch of salt
90mls water
Extra flour for dusting and rolling
Method
--Heat a medium frying pan over a low heat. Add the coconut, jaggery, cardamom and fry for 8 minutes. Now add the raisins and poppy seeds and mix well frying for a further 2 minutes. Turn the heat off and cool the mix slightly while you make the dough.
--In a large bowl add the flour, butter and salt. Mix in the water a little at a time to form a smooth dough. Dust with little flour and knead for a minute. Cover and leave to rest for 10 minutes.
--Now divide the dough into 14 equal portions. Flatten the dough ball and roll out on a lightly floured surface to a 4cm disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half closer to you. Brush the edges with milk and fold over the upper half sealing the Karanji to form a semi circle, press lightly and seal well. Use a fork to crimp the edges and trim. image2
--Place the karanji on a plate and cover with a damp cloth while you make the remaining.
--Heat a sauce pan or wok with oil over a medium heat. Fry 2-3 karanjis at a time turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Drain over kitchen paper and keep warm while you fry the remaining. Serve warm or store refrigerated.
--As an alternative you can also bake the Karanjis if you prefer. Preheat the oven to 200c. Make all the Karanjis and place over a lined baking tray. Brush with butter or ghee. Bake in the oven until crisp and light brown all over for around 15-17 minutes.
10mls milk to seal the karanji pastry
Oil for frying
#instantrecipes
Ingredients
For the filling;
120gms fresh grated coconut
80gms jaggery or dark brown sugar
¼ tsp ground cardamom powder
1 tsp raisins
1 tsp white poppy seeds
For the pastry dough:
170gms plain flour or maida
2 tbsp melted butter or ghee
Pinch of salt
90mls water
Extra flour for dusting and rolling
Method
--Heat a medium frying pan over a low heat. Add the coconut, jaggery, cardamom and fry for 8 minutes. Now add the raisins and poppy seeds and mix well frying for a further 2 minutes. Turn the heat off and cool the mix slightly while you make the dough.
--In a large bowl add the flour, butter and salt. Mix in the water a little at a time to form a smooth dough. Dust with little flour and knead for a minute. Cover and leave to rest for 10 minutes.
--Now divide the dough into 14 equal portions. Flatten the dough ball and roll out on a lightly floured surface to a 4cm disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half closer to you. Brush the edges with milk and fold over the upper half sealing the Karanji to form a semi circle, press lightly and seal well. Use a fork to crimp the edges and trim. image2
--Place the karanji on a plate and cover with a damp cloth while you make the remaining.
--Heat a sauce pan or wok with oil over a medium heat. Fry 2-3 karanjis at a time turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Drain over kitchen paper and keep warm while you fry the remaining. Serve warm or store refrigerated.
--As an alternative you can also bake the Karanjis if you prefer. Preheat the oven to 200c. Make all the Karanjis and place over a lined baking tray. Brush with butter or ghee. Bake in the oven until crisp and light brown all over for around 15-17 minutes.
10mls milk to seal the karanji pastry
Oil for frying
#instantrecipes
