एकदम पातळ आवरणाची आणि भरपूर पदर सुटलेली खुसखुशीत करंजी । Karanji Recipe Madhura

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00:00-Introduction
00:34-Kneading dough
02:39-Making stuffing
05:03-Making karanji
07:27-Heating up oil
07:44-Frying karanji
10:45-Serving
10:56-Weighing

#karanjisaran #karanjirecipeinmarathi #karanjirecipe #madhurasrecipemarathi

Today’s recipe is Diwali special crispy and flaky karanhi. Karanji is a sweet Maharashtrian snack that is usually made during diwali or ganesh festival. These are stuffed with sweet stuffing and fried. It has a crisp covering while sweet coconut stuffing makes you yearn for more. Karanji has another name gujiya. We already have seen different karanji recipes. This is yet another simple yet delicious addition to the list. This karanji is a simpler recipe as compared to previous recipes. It looks tempting and tastes just awesome. try this recipe at home and write to me.

Ingredients:
• 2 cups / 250 gm Maida
• Salt to taste
• 4 tsp / 50 gm hot Ghee
• Warm Water as needed
• 2 cups / 250 gm grated dry Coconut
• Charoli
• Chopped Cashew nuts
• Chopped Almonds
• Poppy seeds
• 1 cup / 120 gm powdered Sugar
• Cardamom powder
• Oil for frying

Method:
• Mix maida and salt well together and add hot ghee.
• Mix well until the mixture turns out nice and crumbly and add a little warm water at a time to
knead semi stiff dough.
• Cover and rest the dough for about 30 minutes.
• Heat up a pan on medium heat and add dry coconut.
• Roast the coconut well until it gets light golden color and move it along the edge of the pan.
• Add charolya and dry nuts at the center of the pan and fry it well together.
• When dry nuts are almost roasted, move them along the edge of the pan and add poppy seeds in
the center.
• When poppy seeds are almost roasted, mix everything well together and turn the gas off.
• Let the mixture cool down and add powdered sugar and cardamom powder.
• Mix well and stuffing is ready.
• Knead the dough well once and take a small portion from it.
• Make it smooth and even and roll out a as thin puri as possible from it.
• Fill in stuffing and spread a little water along the edge of the puri.
• Close the karanji and seal the edges well.
• Make a design with the help of fork on it and keep it aside covered.
• Heat up oil on high heat for about 2-3 minutes in a pan and when the oil is hot enough, turn the
heat to low.
• Drop karanji into hot oil and fry well until it gets nice golden color from both sides.
• When the karanji is fried well from both sides, take it out, drain excess oil and transfer it on a wire
rack. Karanji is ready.
• You can make a little more than 700 gm karanji from the proportion used. The no of karanji is 26.
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