Monday, June 26, 2017

 

Karanjee is a fried dumpling with a coconut and sugar filling prepared on Narali Pournima, which is also observed as Rakhi Pournima.

Ingredients for filling

  • 1 grated coconut (approx 2 cups)
  • 1 cup powdered sugar
  • 1 tsp cardamom powder
  • 2 tsp crushed poppy seeds
  • Oil for frying

Ingredients for dough

  • ½ cup all purpose flour (maida)
  • ½ cup semolina (rava)
  • 3 tsp Ghee (hot)
  • Salt to taste
  • Warm milk to prepare dough
  • Warm water as needed

Method for saran (coconut filing)

Mix the grated coconut & sugar, and cook it till it becomes dry. Once it cools down, add cardamom powder & crushed poppy seeds. Mix all purpose flour, semolina, salt and hot ghee and knead the dough with warm milk & water. Keep aside for ½ an hour and then knead again for 10 minutes till the dough is soft & smooth.

Method for preparing Karanjees

Make small lemon size balls and roll each of them into puris. Place 2 teaspoon of coconut filling at the center of the puri. Apply milk on the edges with a finger to close the edges and shape them like a moon. Press the edges gently but firmly. Place the raw Karanjee in a soft wet cloth, keep aside until all the Karanjees are ready to fry. Deep-fry the Karanjee’s in hot ghee on a very low flame until done. Karanjee’s can be stored for 8-10 days in a cool and dry place in an airtight container.