Karanji is a speciality snacks for Diwali. These are also called as Gujiya in North of India. These are usually made of a kind of pastry with a mix of semolina and flour. The filling is either grated fresh coconut cooked with sugar or at times jaggery. The parcels are made and fried in oil. Tonight I thought I shall share this recipe with you all for Bakethon. I had prepared these during Diwali in the month of October. I had decided to be a bit healthy by not using too much of oil. Hence, had a baked version of Karanji.
For this you will need:
3/4 cup Fine Semolina
1/4 cup Flour
Pinch of salt
4 tsp. Ghee (Clarified butter)
Milk to knead the dough(1/2 cup)
Mix in all the ingredients, using milk knead into a semi soft dough. Keep it covered with a damp cloth at least for 30 mins. Divide into equal portions and shape them into balls. Keep them covered with a damp cloth.
For the filling:
2 cups of dessicated coconut
1/2 cup Dry Fruits finely chopped.
1 tin of Condensed Milk
1 cup Milk Powder
1 tablespoon of rose water
Mix all the ingredients apart from the rose water. Microwave the mixture for 2 mins and stir. Cook in the microwave for another minute and stir. Repeat the process till the mixture thickens. Once done, add rose water and mix. Let the mixture cool down.
For baking the Karanjis’:
Pre-heat the oven at 180°C. Take one ball of dough and using rolling pin, roll it flat in a circle. Place stuffing on the flattened dough proportionately and fold the circle to form a semi circle (karanji). Fold and press the edges of the karanji. You may either fold the edges or use a fork to press. Prepare all the karanjis’ in this fashion. Place all karanjis on a baking tray lined with aluminum foil. Bake them at 180°C for about 30 mins or till the karanjis’ get light golden brown colour from both sides.
You may fill in the parcels/ karanji with any stuffing you like. Even savoury.
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