Karanji

Karanji Recipe

Karanji

Ingredient	Quantity	Calories	Fat	Cholestrol
Wheat Flour	1 cup	450	249.9
Ghee	3 tablespoon	744.3	80.64	20.97
Salt	1 pinch	0
Oil	0.5 litre	4500	632.5	0.01
Coconut Grated	1 cup	442.84	4.8
Sugar	3.25 cup	2515.5
Milk	1.5 cup	152.99	2.97	1.47
Almond	1 tablespoon	80.36	6.9
Raisins	16 nos	95.68	0	0
Cardamom Powder	0.5 teaspoon	3.8	0.01
Poppy Seed	1 tablespoon	46.64	3.87
		9032.11	981.59	22.45

1 In a mixing bowl combine the Salt, all all purpose flour and Ghee. Rub in well. Gradually add Water and knead to form a firm dough.
2 Cover with wet cloth and set aside.
3 For the stuffing: Cook the Coconut (use fresh or dried) Sugar, Milk, chopped Almond and raisin, Cardamom Powder, and Poppy Seed(optional) Till the Milk evaorates.
4 Divide the dough into 20-25 sections, roll them out into flat round pancakes.
5 Place a spoon of stuffing at the centre and fold the pancake in half.
6 Use a cutter to create the fluted crescent border and cut off excess dough.
7 You can seal the edges by applying a little Milk and pressing down hard.
8 After all the karanjis are stuffed, fry them in very hot Oil for 2-3 minutes or Till golden brown, remove onto paper towels and allow to cool.
9 The karanji can last for 7-8 days if stored in an air tight container.

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