Golden, crispy layers aur andar naariyal, dry fruits aur elaichi ki meethi filling. Khasta Karanji ka har bite hai swaad se bharpoor!.

Diwali par ghar par banaayein yeh standard favourite aur celebrations ko banaayein aur bhi special.

Active ingredients:.

– 1 1/2 cups improved flour (maida) + for cleaning.
– 6 tbsps ghee + for deep frying.
– 1/2 cup grated dried coconut.
– 1 tsp poppy seeds (khas khas).
– A generous pinch of saffron.
– 1/4 cup almond flakes.
– 1/4 cup cashew nut powder.
– 1/4 cup pistachio powder.
– 1/2 tsp green cardamom powder.
– 1/4 tsp nutmeg powder.
– 1/2 cup powdered sugar.
– 2 tablespoons ghee.
– A pinch of salt.
– 1/4 cup cornflour.
– Blanched and slivered pistachios to spray.

Technique:.

1. Heat 2 tbsps ghee in a pan. Include dried coconut, poppy seeds and sauté till light golden brown. Transfer in a bowl. Add saffron, almond flakes, cashew nut powder, pistachio powder, green cardamom powder, nutmeg powder and powdered sugar and mix well.
2. To make the dough, take refined flour in a parat. Include 2 tbsps ghee, salt and 1/3 cup water and knead to stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes. Divide the dough into equal portions and roll into balls. Dust some refined flour on surface area and roll each ball into a thin disk.
3. Mix staying ghee and cornflour in a bowl and spread out a part of this mixture evenly on rolled disk. Place another disk and repeat this process till all the dough and cornflour mix is used up. Roll firmly and cut into thick pieces.
4. Roll each slice again into thin disk, put a portion of coconut stuffing on one side, use water on edges and fold the opposite over the very first side. Pinch the edge.
5. Heat enough ghee in a kadai. Deep fry the ready karanjis on medium heat till golden brown and crisp. Drain pipes on absorbent paper and enable to cool.
6. Sprinkle blanched pistachios and serve.

Dish save karein aur zaroor attempt karein!

#SanjeevKapoor #KhastaKaranji #FestiveFood #TraditionalIndianRecipes #HomemadeGoodness.

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