Ingredients:2 cups Maida (all purpose flour)
½ cup Cornflour (cornstarch)
1 cup Ghee
1 cup Grated dried coconut¼ cup Chopped pistachios
¼ cup Chopped almonds
¼ cup Raisins
1½ cup Sugar
2 pinches Saffron
½ tsp. Nutmeg powder
1 tsp. Cardamom powder
2 tbsp. Poppy seeds
2 tbsp. Wheat flour
Make the filling a day earlier.
Filling :
Soak the nuts for 1 hour and shell them. Let them dry on a paper towel. Now slice them thinly. Dry roast coconut. Put it in a plate. In ½ tsp ghee fry the chopped nuts till their color changes slightly. Put it in the same plate as coconut. Like this fry poppy seeds, raisins, and wheat flour separately and add them to coconut. Grind the sugar in a grider to make it very fine. Mix coconut mixture and sugar. Also add cardamom powder, nutmeg powder and saffron to it. Now mix everything very well.
On the day you want to make karanjies follow the following steps.
Saran:
Put ½ cup of ghee and soften it by using your fingers and make it fluffy. Add cornflour (cornstarch) to it and mix it so as to get smooth and fluffy texture. Keep it aside.
Cover :
Melt the ghee. Mix maida (all purpose flour) and ghee. One should get crumbly texture.
Add chilled water to it so as to get dough which is a little firm, not too soft. Cover with a damp cloth.
Stuffing the Karanji :
Knead the dough very well. Divide it into 3 equal portions. Roll them into three thin chapaties.
Now take one chapati and spread thin layer of saran evenly on it. Place second chapati on top of it and again spread saran on it. Place the third chapati on it and roll the whole thing evenly from all the sides to make it little bit thin. Now spread the saran evenly on it. Start to roll these three chapaties together like a log. Slowly squeeze the log to stretch it a little longer. Cut it into evenly into ¾ inch discs. Take a disc and roll it flat and thin. Put 1½ spoonful of filling in the center and apply milk around the edges. Fold it over and join the edges and seal it very well. Now take a karanji cutter or fork to give it a nice shape. Now put it in a plate and cover with a damp cloth. Like this make 5-6 at a time and deep fry them in ghee on medium heat till its pale pinkish in color.
Melt the ghee. Mix maida (all purpose flour) and ghee. One should get crumbly texture.
Add chilled water to it so as to get dough which is a little firm, not too soft. Cover with a damp cloth.
Stuffing the Karanji :
Knead the dough very well. Divide it into 3 equal portions. Roll them into three thin chapaties.
Now take one chapati and spread thin layer of saran evenly on it. Place second chapati on top of it and again spread saran on it. Place the third chapati on it and roll the whole thing evenly from all the sides to make it little bit thin. Now spread the saran evenly on it. Start to roll these three chapaties together like a log. Slowly squeeze the log to stretch it a little longer. Cut it into evenly into ¾ inch discs. Take a disc and roll it flat and thin. Put 1½ spoonful of filling in the center and apply milk around the edges. Fold it over and join the edges and seal it very well. Now take a karanji cutter or fork to give it a nice shape. Now put it in a plate and cover with a damp cloth. Like this make 5-6 at a time and deep fry them in ghee on medium heat till its pale pinkish in color.
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