Directions:
- In a mixing bowl combine the salt, flour and ghee. Mix together well.
- Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
- For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
- Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
- 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.
- The karanji can last for 7-8 days if stored in an air tight container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.42 Kcal (2552 kJ) | ||
| Calories from fat | 253.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.12g | 43% | |
|---|---|---|---|
| Cholesterol | 15.13mg | 5% | |
| Sodium | 44.34mg | 2% | |
| Potassium | 513.24mg | 11% | |
| Total Carbs | 87.52g | 29% | |
| Sugars | 51.17g | 205% | |
| Dietary Fiber | 4.81g | 19% | |
| Protein | 9.26g | 19% | |
| Vitamin C | 2mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 134.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 318.83 Kcal (1335 kJ) | ||
| Calories from fat | 132.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.71g | 43% | |
|---|---|---|---|
| Cholesterol | 7.91mg | 5% | |
| Sodium | 23.2mg | 2% | |
| Potassium | 268.51mg | 11% | |
| Total Carbs | 45.79g | 29% | |
| Sugars | 26.77g | 205% | |
| Dietary Fiber | 2.52g | 19% | |
| Protein | 4.85g | 19% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1.7mg | 18% | |
| Calcium | 70.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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