Karanji | करंजी | Diwali Special | Diwali Snacks | Happy Diwali | Sanjeev Kapoor Khazana

The hallmark of conventional Maharashtrian joyful cooking. This deep-fried, sweet pastry has a delectable stuffing and is a preferred throughout all age-groups.

KARANJI

Components

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

Technique.

1. To make the dough, take improved flour in a parat. Include semolina, salt, melted ghee and 1 cup water and knead into a semi-stiff dough. Cover with a wet muslin fabric and reserve 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 blend well. Transfer this into a bowl, add powdered sugar, green cardamom powder and raisins and mix well. Set aside to cool entirely.
3. Take a little portion 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 trim or fold to offer it the desired shape.
4. Heat enough oil in a kadai. Gently slide in the karanjis a few at a time and deep fry on medium heat till golden brown and crisp. Drain on an absorbent.
5. Enable to cool totally. Store in an air-tight container and serve as required.

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Karanji | करंजी | Diwali Special | Diwali Snacks | Happy Diwali | Sanjeev Kapoor Khazana

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9 Comments

  1. Sanjeev ji❤️Happy diwali ❤️Your videos literally bring so much light to my days! You are such a breath of fresh air and your personality is unmatched! Thank you for living in your purpose and making your subscribers happy!❤️

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