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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Dessert from India, a wrapped and fried pastry with almonds and raisins. Add more or less almonds or raisins depending on your taste prefrences. Ingredients:
1 cup wheat flour |
3 tablespoons ghee |
1 pinch salt |
1/2 liter oil (for frying) |
1 cup grated coconut |
3 1/4 cups sugar |
1 1/2 cups milk |
6 ounces almonds |
6 ounces raisins |
1/2 teaspoon cardamom powder |
1 tablespoon poppy seed |
Directions:
1. In a mixing bowl combine the salt, flour and ghee. Mix together well.
2. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
3. 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.
4. 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.
5. 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.
6. The karanji can last for 7-8 days if stored in an air tight container.
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