For this Govardhan festival try this delicious sweet karanji made with rich ingredients.
3 cups of all purpose flour
1/4 cup ghee
pinch of salt
1 cup + 1 tablespoon semolina
2 dry coconut (grated)
3/4 cup chopped almonds
3/4 cup chopped cashews
1/2 cup chopped pistachios
1/4 cup raisins
1 cup khoya
1/3 cup poppy seeds
1/4 cup white sesame seeds
3/4 cup powdered granulated sugar
1/4 teaspoon nutmeg powder
1 teaspoon cardamom powder
Process: Take flour in a mixing bowl, 1 tablespoon semolina, 2 tablespoons ghee, salt and mix all well. Gradually add water and knead into a firm dough. This dough should be firmer than chapati dough. Cover with a cloth and keep aside to rest
Add 1 tablespoon of ghee in a wok and keep heat on low. Add the semolina and roast it until it turns fragrant. Turn off the stove and empty in a bowl. Add 1/2 tablespoon of ghee in the same wok and keep heat on low , add the almonds and cashews, roast until fragrant and color changes. Keep aside in another bowl.
In the wok take poppy and sesame seeds, roast on low heat until turns fragrant and golden , empty in another bowl.
Repeat the same with the grated coconut. In the wok add 1/2 tablespoon ghee, add khoya, on low heat cook it until it gets softer . Add the roasted semolina to it and mix well for 2 minutes.
Mix all the roasted ingredients in a bigger bowl, add the pistachios , raisins, cardamom powder, nutmeg and mix all well. Let them cool down at room temperature and then add the sugar . Mix well and keep aside. Remove the dough out and knead it once, divide in equal parts and divide those parts into smaller balls. Keep them covered with a cloth.
Dust each ball and roll into 4-5 inches circle , Stuff 1-2 tablespoons of mixture in the rolled dough. Wet the circumference with water and close the circle in crescent shape so that the edges stick well. You may twist the edges making sure the edges are closed well.
By this time heat oil in a wok and keep heat on low once oil is hot, fry the karanjis in batches until both the sides turn golden in color. This will take around 7 minutes, make sure to turn the karanjis occasionally with a spoon so that they cook evenly. Let them cool down completely and store in an airtight container.
Suggestion : The karanjis made with Khoya have a shorter shelf life so finish them within a week .
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