karanjya !
Ingredients:
For the paste to be put on the cover :
1 large tablespoon rice flour
1.5 large tablespoon ghee
For the inner filling
1. 1 fresh coconut shredded
2. 1 katori sugar
3. 50 gms mawa
4. Dryfruits (alomonds, pistas, raisins cut in thin long pieces)
5. 1.5 teaspoon cardamom powdered at home.
6. Little milk
For the cover
1. 500 gms maida
2. 1 katori mik
3. 1 katori water
4. 1.5 large tablespoon ghee
Procedure:
For the inner filling
1. Mix the coconut , sugar and the milk in a pan and keep it on low flame.
2. Stir the mixture constantly till the sugar dissolves.
3. Mix the dry fruits and switch off the flame after some time.
4. Make sure that the mixture doesn’t become too dry.
5. Keep the mixture aside for cooling.
For the cover
1. Mix the maida and the ghee properly in a large thali (parat).
2. Now mix the milk and water in a separate jar.
3. Now start pouring the milk and water mixture into the maida +ghee mixture and start kneading.
4. Make the dough a little tight.
5. Knead it very well and keep it aside for half an hour.
Procedure to make the rice flour and ghee mixture:
1. Take a plate and put the rice flour and ghee into it.
2. Now, mix and spread the mixture with four fingers of your hand, keeping them horizontal.
3. Gently keep on mixing, and spreading it over the full plate till the mixture becomes very light, soft and smooth.
4. Keep the (sata) mixture aside.
Procedure to make the karanjis:
1. Make 12 balls out of the maida kneaded flour.
2. Take 3 balls and flatten 3 chapattis as thin as possible.
3. Now, smear a little sata over each chapatti with hand. (don’t smear too much , but little).
4. Now, place each chapatti on the top of each other.
5. Start rolling tightly from one end. As you roll, keep smearing the sata a little.
6. After its rolled completely, cut the horizontal roll into small pieces with knife.
7. You should see the concentric circles inside each piece.
8. Now, take one piece and flatten it out as it is into a small thin chapatti.
9. Take 1 teaspoonful of filling of coconut and sugar which was made before and place it in the middle.
10. Now, fold the chapatti and cut it with a Katan.
11. Deep fry the karanji in oil.
12. Place the karanjis in a bowl and decorate with diyas, offer to God and have it !
Tips:
1. If the karanji is not cut with a katan, fold the edges with your fingers. It is then called as Muruduchi karanji.
1. If the karanji is not cut with a katan, fold the edges with your fingers. It is then called as Muruduchi karanji.
2. If the egdes start opening up due to dryness, put some milk and then press tightly, so that it will not open up while frying.
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