Indya Unlimited - All Things Indian

Karanji is a sweet dumpling stuffed with coconut, almonds. It is a traditional dessert in Maharashtra during Diwali, festival of lights.

Ingredients:

For the Cover

1 cup fine Semolina (Fine Rava)

2 cups Maida (All purpose Flour)           

Pinch of Salt

2 tbsps Ghee

Milk for the Dough

For the Stuffing

2 cups dry grated coconut      

1 ¼ cup powdered sugar          

10 - 12 finely chopped Almonds

3 tbsps poppy seeds

Cardamom powder per taste

½ cup wheat Flour                              \

1 tbsp Ghee

Few strands of saffron

How to Make:

In the mixing bowl, combine Maida, Semolina, salt and warm ghee. Add milk and knead until you make a firm dough. Cover the dough with a wet cloth and set aside.

In a thick bottomed pan, roast the dry coconut over slow heat until the color changes to golden. Roast the poppy seeds and grind it into fine powder. In a thick bottomed pan, roast the wheat flour with ghee till it changes the color. Crush the roasted coconut with hand. Mix all the ingredients (stuffing) together. The stuffing is ready. Divide dough into small lime size balls and Roll dough out flat, approximately 1/2 an inch thick. (size of medium puri). Place a spoonful of the stuffing in the center of each disc. Fold the disc in half around the filling. Pinch it closed with your fingertips.

Fry in very hot oil for 2 to 3 minutes, until golden brown and drain on paper towels and allow to cool. Store it in tight lid container.