Karanji, also known as Gujiya in North India, is a crescent -shaped pastry that is full of sweet coconut and is Deep fried for golden perfection. This Maharashtrian classic Ganapati dish made during the celebration, offering a divine prasad .
Ingredients:
For the dough:
- 2 cups all purpose flour (maida)
- 2.5 tablespoons ghee
- 1/4 tsp salt
- 1/2 cup of warm milk
For filling:
- 1/2 cup of desiccated coconut
- 1 teaspoon white sesame
- 10 almonds
- 10 cashews
- 10 golden raisins
- 3 tablespoons powdered sugar
- 1/2 teaspoon cardamom powder
- A pinch of nutmeg powder
For frying :
- Oil or ghee
Method:
- Prepare the filling:
- Take a pan ,heat 1/2 teaspoon ghee in it. Roast coconut and til until golden. Set one side.
- Prepare a coarse powder by Grinding almonds, cashews and raisins . Mix roasted coconut, sesame, dried fruit powder, powdered sugar, cardamom and nutmeg together and keep aside.
- Make the dough:
- In a bowl, mix flour, salt and warm ghee. Rub until crumble.
- Now, Slowly add warm milk and form a stiff and smooth dough.
- Cover and keep aside for 20 minutes.
- Shape Karanji:
- Divide the dough into small balls. Turn each one into a 4-5-inch circle.
- Put 1-2 tablespoons of filling in the center.
- Moisture with water, fold and seal in half.
- Pinch the edges with fingers for a decorative finish. You can also use a karanji mold
- Fry:
- Take a kadhai, heat the oil/ghee .
- Fry the karanjis until golden and crispy.
- Drain on a paper towel. Cool completely before storing.
Plating and Presentation Tips:
- Serve on a brass plate with marigold petals and banana leaves.
- Paired with Panchamrit or Masala Chai.
