Karanji also known as Gujiya, Karjikai, Kajjikayalu is a traditional Maharashtrian sweet or a type of stuffed dumplings made with a mixture of fresh coconut and sugar and at times people add semolina or khava and dry fruits in the filling.
Karanji is prepared in most of the Maharashtrian homes during Diwali and other festivals.
For The Stuffing:
3 1/2 cups freshly grated coconut
2 cups sugar
1 tsp cardamom (elaichi) powder
For The Covering:
2 cups plain flour (maida)
1/2 cup ghee
1/2 cup milk
oil for frying
milk for sealing
For the stuffing:
- Heat a pan, add the coconut and sugar and saute on a slow flame maximum till the sugar is melted.
- Remove from the flame and add the cardamom powder, mix well and keep aside to cool.
- Divide the mixture into 18 equal portion and keep aside.
For the covering:
- Take the flour in a bowl and add the hot ghee over the flour.
- Add the milk and knead into a soft and smooth dough.
- Cover with a wet cloth and keep aside for some time 30 minutes. Knead again to make the dough more soft.
- Divide the dough into 18 equal portions and roll out each portion into a circle of 4″ diameter.
- Place a portion of the filling at the center of each puri and fold the circle in a half-moon shape.
- Apply a little water or milk on the edges and seal it using water.
- Remove the excess sides with the help of knife or cutter
- Cover with a moist cloth for 5 minutes.
- Repeat the same process for the remaining ingredients.
- Heat the oil in a kadhai and deep-fry the karanji on medium heat till it turns golden brown.
- Drain on an absorbent paper.
- Cool and serve.
You may add dry-fruits of your choice to enhance the taste of the stuffing.
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