Karanji (Gujiya)
Ingredients:
1 cup wheat flour
3 tablespoons ghee
1 pinch salt
1/2 liter oil (for frying)
1 cup grated coconut
3 1/4 cups sugar
1 1/2 cups milk
6 ounces almonds
6 ounces raisins
1/2 teaspoon cardamom powder
1 tablespoon poppy seeds
Method:
In a mixing bowl combine the salt, flour and ghee. Mix together well.
Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
For the stuffing: 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. |
