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.