Karanjee
By: Soni Khadilkar
Published: Wednesday, September 22, 2010 - 1:47pm

Ingredients




Ingredients
for filing
1 grated coconut (approx 2 cups)
1 cup powdered sugar
1 teaspoon cardamon powder
2 teaspoons crushed poppy seeds
oil for frying
for dough
1/2 cup all purpose flour (maida)
1/2 cup semolina (rava)
3 teaspoons Ghee (hot)
salt to taste
warm milk to prepare dough

Preparation

1 Method 2 For saran (coconut filing) 3 Mix the grated coconut & sugar, and cook it till it becomes dry,  after it cools add cardamon powder & crushed poppy seeds 4 For cover 5 Mix all purpose flour, semolina, pinch of salt and hot ghee and knead the dough with warm milk & water mixture. Keep aside for ½ an hour and then knead again for 10 minutes continiously, till the dough is soft & smooth. 6 For karanjees 7 Make small lemon size balls, roll each ball into puris. place 2 teaspoon of coconut filling at the center of the puri. Apply milk on the edges with finger to close the edges & to make a shape like a moon; press the edges gently and firmly 8 Place the raw karanjee in a soft wet cloth, keep aside until all the karanjee are ready to fry 9 Deep fry the karanjee's in hot ghee utill done on a very low flame 10 Karanjee's can be stored for 8-10days in a cool and dry place in an air tight container

About


Karanjee is a fried dumpling with coconut & sugar filing prepared on Narali Pournima which is also obeserved as Rakhee Pournima. Sisters tie a sacred thread on their brother's wrist signifying the brothers responsibility to protect her all her life.This post is for my dearest brother Rohit. Hope you have a special day today & a special thanks to my artist friend Aparna for drawing the rakhee.