Pakashastra

Pakashastra

Thursday, September 20, 2012

Karanji/Karigadubu/Karjikayi


Ingredients:

All Purpose Flour (Maida) - 2 cups
Chiroti Rava - 1/2 cup  (this is very fine rava/semolina)
Ghee - 2 tbsps
Salt to taste

For Stuffing:

Coconut, finely grated - 3 cups
Sugar Powder - 2 1/2 cups
Cardamom Powder - 2 tsps
Poppy Seeds - 4 tbsps
Cashew nut, shredded - 1/4 cup

Method:

  1. Take maida, chiroti rava, ghee and salt in a mixing bowl. Mix well.
  2. Add 1 cup water and knead it into dough. Add little water if required. The dough must be pliable but stiffer than the chapati dough. Set aside for 20 minutes.
  3. Dry roast poppy seeds until nice aroma comes out.
  4. In another mixing bowl, mix together grated coconut, poppy seeds, cashew nuts, powdered sugar and cardamom powder.
  5. Mix the dough again.
  6. Make small lemon sized balls of the dough.
  7. Dust a dough ball with very little flour and roll it into thin disc.
  8. Place the disc on karanji mould, and fill one side of the mould fill the stuffing mixture.
  9. Carefully, get the other half of the disc to cover the coconut mixture and close the mould tightly.
  10. Trim out any extra dough coming out of the mould.
  11. Heat oil, when it starts to smoke, set the flame to medium.
  12. Unmould the Karanji. Make sure the edges are closed tightly.
  13. Deep fry in oil until golden brown. Remove from oil and place in oil absorbent paper.
  14. Repeat steps 7-12 until all the dough and mixture is over.
  15. Serve hot.
  16. Once they are cooled to room temperature, you can store them in an air-tight container for 2-3 days.


Note:
  1. The dough must be very stiff/hard so that the outer cover of the karanji stays crisp.
  2. The disc that you roll out must be really thin.
  3. While deep frying, the oil must be set to medium flame.

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