While the preparation of Karanji requires some investment of time and effort, the taste is really worth it. One major advantage of Karanji is that it can be used as a dessert as well as a snack. This is the baked version, and it’s healthier than the deep fried one.
Equipment and Utensils
Indian rolling board
Indian rolling pin
100 grams (1 cup) Maida (All Purpose Flour)
20 grams (1 tablespoon + 1 teaspoon) Ghee (Clarified Butter)
15 grams (1 tablespoon) Curd
¼ teaspoon Salt
¼ teaspoon Baking Soda
100 grams (1¼ cups) Fresh Grated Coconut
45 grams (¼ cup) Jaggery Grated
15 grams (1 tablespoon) Granulated Sugar
½ teaspoon Cardamom Powder
Add grated coconut to nonstick pan and put pan on medium heat.
Add jaggery and mix well.
Stir till jaggery melts and mixes with coconut.
Now add sugar and fry well till it gets dissolved.
Add cardamom powder and switch off the flame.
Let it cool completely.
Add maida, curd, salt and ghee in a large bowl.
Mix well and use water to knead the semi soft dough.
Cover the dough with a small bowl and keep it to rest for 2 hours.
After resting, knead the dough well for 1 minute.
Divide the dough into 12 equal parts and make round balls.
Now roll out small balls of dough into a puri-like round shape.
Place ½ tablespoon of stuffing in the center of the puri.
Now join the edges of the puri and seal them properly.
Add decoration marks with the help of fork on the sealed edges.
Grease the baking tray.
Now arrange all karanjis in the tray and keep it for baking in the oven.
Bake for 25 minutes at 180oc.
Serve at room temperature.
Store in airtight container once completely cooled.
Preparation Time: 25 minutes
Resting Time: 2 hours
Cooking Time: 25 minutes
Number of Yields: 12 medium size pieces