Karanji (Coconut Pastry)
|
| Ingredients |
- 1 cup Wheat flour
- 3 tablespoons Ghee
- 1 pinch Salt
- 1/2 litre Oil (for frying)
- 1 cup Grated coconut
- 3 1/4 cups Sugar
|
- 1 1/2 cups Milk
- Few Almonds
- Few Raisins
- 1/2 teaspoons Cardamom powder
- 1 tablespoon Poppy seeds
|
|
| Method |
In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
|
Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
|
|
Other Details |
|
Serves: 10
|
Time: 120 mins.
|
|
|
|
|
State: Maharashtra | Submitted by: System
|
|
|