Karanj / Gujjias/Nevri are popular festival food stuffed with Khoya and dry Fruits in India.The fillings can be of a lot of variation like coconut, powdered roasted gram ,dry fruits, sweetened khoya etc. Karanji is a common sight during the festive occasion of diwali and dussehra. Since Karanjis can be stored for weeks, I decided to make this for RakshaBandhan as part of our 104th Foodie Monday BlogHop theme of #festivalrecipes.
I have been away from home since a week and since Raksha bandhan is today , I made these Karanjis before leaving home and have it here in Bangalore with my family. This Bangalore trip is filled with so many good memories and is a pleasant break from the hectic schedule of mine. After 103 weeks of Foodie Monday BlogHop , I finally met one of my best friend in the BlogHop circle, Preethi Prasad and didnt know how time just passed with shopping, talking and over a great punjabi lunch at Hello Delhi.
For The Covering
2 cups all purpose flour (maida)
1/2 cup ghee
oil for frying
milk for sealing
For The Stuffing
2 cups freshly grated coconut
3/4 cup jaggery
1 tsp cardamom (elaichi) powder
For the stuffing
Heat a pan, add the coconut and jaggery and saute on a slow flame till the jaggery is melted, taking care the mixture does not becomes too dry.
Remove from the flame and add the cardamom powder, mix well and keep aside to cool.
For the covering
Take the flour in a bowl and add the ghee over the flour.Knead into a soft and smooth dough.Cover with a wet muslin cloth and keep aside for 30 minutes. Knead again to make the dough more soft.
How to proceed
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.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.
Adjust the heat , don’t fry it at high temperature .It generally takes 2 to 3 minute for each batch to fry .Then only the outer skin will be crunchy.
Drain on an absorbent paper.Cool and serve.You can keep them at air-tight container for 2 to 3 day at room temperature.