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Karanji | indian.recipes


Karanji
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karanji - Newest pictures
On the occasion of Diwali people all over the country prepare best dishes at their home. Thereare so many varieties of Diwali dishes that it is difficult of decide what to make and what not! However, the salty and yummy Dahi-bhalle and the sweet and scrumptious Karanji are the two special dishes that do not have a substitute on Diwali. Karanji, also known as Gujiya and pirikiya is a dish that is famous all over the country especially in north India. Though preparation of Karanji requires little time and effort, the taste is worth all the patience. One major advantage of Karanji is that it can be stored for weeks and used as dessert as well as snacks. Incase, you have still nottasted Karanji, this Diwali give it a try. Here is the recipe.

Karanji Recipe
Ingredients
For Stuffing:

*. 1 cup grated dry coconut
*. 1 cup powdered sugar
*. 1 pinch nutmeg powder
*. 1 pinch dry ginger powder
*. 4 elaichi
*. 2 tsp maida
*. 2 tsp poppy seeds
*. 2 tbsp mixed dry fruit pieces

For Dough:

*. 1 cup maida
*. 1 tsp ghee (butter)
*. salt (pinch)
*. warm milk (for doughing)

Method

In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.
Dough Preparation:
Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.
Stuffing Preparation:
1. Roast dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients and mill them finely.
Karanji Preparation:
1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
4. Deep fry it till it becomes brownish color.
5. Serve it hot or cold as you wish.



Your lovely Friend
Anita


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