Baked Karanji(parcels) for Diwali


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.  I had prepared these during Diwali last year(you may refer to the old post). My son does not fansy fried/oily stuff hence had a baked version of Karanji.

 

For this you will need:

Pastry/dough

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 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. If you are frying them, heat oil in a pan and place these karanjis and fry till golden brown.

You may fill in the parcels/ karanji with any stuffing you like. I sometimes like to make fresh Karanjis’ with fruit fillings. Here is a picture of spiced pineapple filling. I used canned cubed pineapple and lightly spiced it with mixed spices. This was cooked to get a thick jammy filling with 1/2 cup of sugar.

Savoury is much enjoyed at tea time. Use greenpeas cooked in spices, crushed ginger garlic and chopped coriander and dash of lemon juice. Enjoy it with a tangy tamarind chutney or even a green chutney…

The baked versions are the healthy ones, hence am adding them as my entry to the event at my space: Healthy Finger Food which I am hosting for Priya.

Sending this as entries to the following event:

To my friend Nupur Who is celebrating Indian Sweets

Priya’s 60 Days of Christmas… 

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12 thoughts on “Baked Karanji(parcels) for Diwali

  1. These look so delicious, in south india they call this sweet has somas 🙂 similar deep-fried and coconut filling and never have i heard of a baked version, shows your creativity and make it so cute looking, the ends look like frills to me. Preethi i always had this thought that you are a cake person and now just one more addition a sweet person too 😀 and thanks for linking it to our event dear.

    1. Hey Priya..well I have a sweet tooth you see:) I am also going through a cookbook Ruchira which has been a cooking Geeta for my aunts ..it is a great book with loads of information. Resurrecting all the recipes to suit our modern kitchen:)

  2. Superb recipe ! I made this and must say it is the best karanji I have had and made, my husband and son loved it too. Baking instead of frying makes them relatively healthier and hassle free . Thanks a lot!

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