For Day 2 of checking out all the choices available in the 'Diwali Thali,' we're excited to display 'Karanji'! This crispy, fragrant sweet perfectly integrates crispiness and sweet taste in one wonderful dish. With its special filling, this treat makes a fantastic addition to your Diwali celebrations. So, why not try making it in your home and take pleasure in every delicious bite to the max? ✨.

KARANJI.

Components.

2 cups refined flour (maida).
2 tablespoons semolina (rawa).
A pinch of salt.
2-3 tbsps melted ghee.
Oil for greasing + for deep frying.
Stuffing.
1 cup grated dried coconut.
1 1/2 tablespoons finely sliced cashew nuts.
1 tablespoon poppy seeds (khas khas).
1/4 cup powdered sugar.
1/2 tsp green cardamom powder.
2 tablespoons raisins.

Method.

1. To make the dough, take fine-tuned flour in a parat. Include semolina, salt, melted ghee and 1 cup water and knead into a semi-stiff dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
2. To make the stuffing, dry roast dried coconut till it turns golden in a non-stick pan. Include cashew nuts and poppy seeds and mix well. Transfer this into a bowl, include powdered sugar, green cardamom powder and raisins and blend well. Set aside to cool totally.
3. Take a small part of the dough and shape it into a ball. Roll each ball into a small disc, put a small part of the stuffing in the centre. Fold over to make a semi-circle, press the edges to seal and cut or fold to give it the preferred shape.
4. Heat enough oil in a kadai. Gently slide in the karanjis a couple of at a time and deep fry on medium heat till golden brown and crisp. Drain on an absorbent.
5. Enable to cool entirely. Store in an air-tight container and serve as needed.

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