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.
Ruchira book suggests 5 types of Karanjis’
Type 1: Using fresh coconut and sugar as filling
Type 2: Using dessicated coconut and confectioner’s sugar
Type 3 :This is lengthy process where in 2 cups of semolina is soaked 1 cup pf rice for 3 days. This is then spread and dried. The mix is then pounded and sieved to get the pastry flour!!
TYpe 4 : Indradhanushi Karanjya, where the pastry is coloured rolled into sheets. These are then rolled into a tube just like swiss rolls and cut. Each chopped pastry ball is rolled with a rolling pin the cut side and filled the same as the other karanji:)
Type 5: Here she suggesting baking them.using vistav(coal/wood).Bhajlelya karanjya..I feel like giving her a hug here. Imagine…in her times using the minimal resources when ovens were not prevalent in Indian kitchens!!
I adapted a simple Type 2 and Type 5 versions.
For this you will need:
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…
Sending this as entries to the following event:
To my friend Nupur Who is celebrating Indian Sweets
Priya’s 60 Days of Christmas…