Friday, October 17, 2014

Karanji (A Very Popular Indian Dessert) Diwali Special



  • 1 cup flour/maida
  • ¼ cup sooji
  • Two table spoon oil
  • Pinch of salt


  • 1 table spoon Poppy Seeds
  • 1 table spoon Sooji
  • 1 cup dry grated coconut
  • 1 cup powdered sugar
  • ¼ table spoon cardamom powder
  • Assorted nuts


  • 2 table spoon rice flour
  • 2 table spoon ghee
  • Oil for frying


  • Heat up 2 tsp oil. Mix flour, sooji, salt in to a bowl and pour hot oil over it. Mix well till the time mixture becomes crumbly
  • Pour warm milk slowly to make medium consistency dough, not too hard and too soft
  • Cover and keep the dough for 30 min.
  • Dry roast sooji and poppy seeds separately till the time they get light brown color
  • Add coconut to dry roasted sooji and poppy seeds, add sugar, cardamom powder, dry fruits and mix well
  • To make Karanji, take the dough and again knead to make it smooth. Divide dough in to 3 equal parts. Roll them in to three thin roti
  • Mix rice flour and ghee to make it smooth and creamy
  • Now take one thin roti, spread rice flour mixture evenly on it, place another roti on the top of it, again spread rice flour mixture
  • Now place third roti, roll it evenly from all the sides to make it little thin. Again spread some rice flour mixture
  • Stretch it out little bit, now divide it in to equal parts
  • Take ball and roll like poori, add stuffing, apply milk around its edges and seal the Karanji well
  • Use fork and make some design around Karanji
  • Now deep fry till the time it gets nice golden colour.

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