Karanji and Gujiya's are usually prepared during the festivals like Diwali, Ganesh Chaturthi, Holi etc... both are fried pastries stuffed with a sweet filling. You find it almost in every region in India with different stuffings. Gujiya has mawa and dryfruits stuffing mostly prepared during Holi ... while Karanji has the stuffing made of desiccated coconut, semolina, poppy seeds and dry fruits. They are flavoured with cardamom powder or gulkand & rose essence. The Goan version of Karanji is called as Nevri. This Karanji again is one of my mom's famous diwali snack which she has been making religiously since my childhood. It's my dad's and brother's favourite ... according to them festivals are incomplete without these scrumptious karanji's and crispy chakkuli's. Though preparation of Karanji requires little time and effort, the taste is worth all the patience. Addition of hot oil/ ghee to the plain flour while making the dough for the shell, gives the Karanji the correct crispness. When rolling each portion of the dough, make sure the remaining dough is covered with a plate/ damp cloth, else it will dry up and crack while rolling. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. When cool store the Karanji's in an airtight container, where it will stay good for at least 15-20 days.
Ingredients :
For dough :
500 gms plain flour/ Maida
100 gms fine semolina/ rawa
3 tblsp hot oil
1/2 tsp salt
For stuffing :
100-150 gms dessicated coconut
50 gms roasted fine semolina/ rawa
100-150 gms powdered sugar
1 tblsp poppy seeds
1 tblsp white sesame seeds
1 tblsp charoli slightly roasted in ghee
70-80 gms cashews & almonds powdered
few raisins/ Kishmish
1/2 tsp cardamom powder
1/4 tsp grated nutmeg/ jaifal
1 tsp ghee
Method :
1. In a wide bowl mix in maida, rawa, salt and pour the hot oil over it. Mix well till the mixture becomes crumbly.
2. Add little water as required and knead to form a smooth dough. Cover and rest the dough for 30-40 minutes.
3. Heat 1/2 tsp ghee and roast the rawa on low heat for 4-5 minutes or till they turn light golden in colour. Transfer to a bowl.
4. Next roast the poppy seeds on low heat for few seconds. Add it to the roasted rawa bowl.
5. When cool add the dessicated coconut, sesame seeds, powdered sugar, powdered nuts, roasted charoli, cardamom powder and grated nutmeg. Combine well. Your stuffing for Karanji is ready.
6. Again knead the dough well to make it smooth. Make small lime size balls from the dough.
7. Roll a portion of the dough into 4 or 5 inch diameter thin circle and place it on the karanji mould. Put about 1-2 tsp prepared stuffing in the hollow.
8. Apply a little water on the edges, close the mould and press firmly. Remove the excess dough which can be used again.
9. Similarly make the remaining karanji's...but be sure you cover the prepared karanjis with cloth when done.
10.You can make them without mould too. For that place the stuffing in the center...fold it over to make a semi-circle and press the sides well. Take a karanji cutter and cut the edges to make it even.
11.Heat the oil and deep-fry a few karanjis at a time on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
12.Cool and store in an air-tight container.
For dough :
500 gms plain flour/ Maida
100 gms fine semolina/ rawa
3 tblsp hot oil
1/2 tsp salt
For stuffing :
100-150 gms dessicated coconut
50 gms roasted fine semolina/ rawa
100-150 gms powdered sugar
1 tblsp poppy seeds
1 tblsp white sesame seeds
1 tblsp charoli slightly roasted in ghee
70-80 gms cashews & almonds powdered
few raisins/ Kishmish
1/2 tsp cardamom powder
1/4 tsp grated nutmeg/ jaifal
1 tsp ghee
Method :
1. In a wide bowl mix in maida, rawa, salt and pour the hot oil over it. Mix well till the mixture becomes crumbly.
2. Add little water as required and knead to form a smooth dough. Cover and rest the dough for 30-40 minutes.
3. Heat 1/2 tsp ghee and roast the rawa on low heat for 4-5 minutes or till they turn light golden in colour. Transfer to a bowl.
4. Next roast the poppy seeds on low heat for few seconds. Add it to the roasted rawa bowl.
5. When cool add the dessicated coconut, sesame seeds, powdered sugar, powdered nuts, roasted charoli, cardamom powder and grated nutmeg. Combine well. Your stuffing for Karanji is ready.
6. Again knead the dough well to make it smooth. Make small lime size balls from the dough.
7. Roll a portion of the dough into 4 or 5 inch diameter thin circle and place it on the karanji mould. Put about 1-2 tsp prepared stuffing in the hollow.
8. Apply a little water on the edges, close the mould and press firmly. Remove the excess dough which can be used again.
9. Similarly make the remaining karanji's...but be sure you cover the prepared karanjis with cloth when done.
10.You can make them without mould too. For that place the stuffing in the center...fold it over to make a semi-circle and press the sides well. Take a karanji cutter and cut the edges to make it even.
11.Heat the oil and deep-fry a few karanjis at a time on a medium flame till they turn crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
12.Cool and store in an air-tight container.
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