While the preparation of Karanji requires an investment of time and effort, the taste is worth all the patience. One major advantage of Karanji is that it can be used as dessert as well as a snack.
Equipment and Utensils
4 absorbent papers
Indian rolling board
Indian rolling pin
100 grams (1 cup) Maida (All Purpose Flour)
20 grams (1 tablespoon + 1 teaspoon) Ghee (Clarified Butter)
¼ teaspoon Salt
100 grams (1¼ cups) Fresh Grated Coconut
45 grams (¼ cup) Jaggery Grated
15 grams (1 tablespoon) Granulated Sugar
½ teaspoon Cardamom Powder
½ teaspoon Vegetable Oil
450 ml Vegetable Oil for deep frying
Add maida, salt and ghee in a large bowl.
Mix well and use water to knead the semi soft dough.
Cover the dough with small bowl and keep it to rest for 2 hours.
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.
This is the coconut stuffing. Let it cool completely.
After resting, apply ½ teaspoon oil to the dough and knead well for 1 minute.
Divide the dough into 18 equal parts and make round balls.
Now roll out small balls of dough into a puri-like round shape.
Place 1½ 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.
Heat oil in a wok on medium flame.
Lower the flame while frying the karanjis.
Fry them in a batches of 3-4, till they become brownish in color.
Do not increase the flame; each batch will take 5-6 minutes to fry.
Serve at room temperature.
Store in airtight container once completely cooled down.
Preparation Time: 25 minutes
Resting Time: 2 hours
Cooking Time: 30 minutes
Number of Yields: 18 medium size pieces