Karanji
For Stuffing:
•Wheat flour – 30gm
•Vanaspati ghee – 250 gm
•Semolina – 25 gm
•Powdered sugar – 25 gm
•Poppy seeds – 2 Tsp
•Coconut – 30 gm
•Cardamom powder – 2 Tsp
Mixture:
•Corn flour – 200gm
•Vanaspati ghee – 100 gm
For outer covering:
•Refined flour (Maida) – 250 gm
•Salt – To taste
•Ghee – 1 Tbsp
Preparation
For Stuffing:
1. Roast all the ingredients with ghee on a low flame till colour change s to light brown.
2. Cool the mixture and add powdered sugar to it and mix well and keep aside.
For mixture:
1. Whip the vanaspati ghee till soft enough.
2. To this add corn flour spoon by spoon and mix well till it forms a fluffy mixture.
3. Store it in a cool place.
For outer coveting:
1. To the maida refined flour, add salt and 1 Tsp ghee, mix well and knead with water to form soft, firm dough.
2. Keep this dough covered with damp cloth till you make the karanjee.
For karanji:
1. Make small balls out of the dough and roll them into chapattis.
2. To one maida chapatti equally apply the corn flour mixture. On this chapatti put another maida chapatti and again apply the corn flour mixture.
3. Now roll this chapatti to form a cylindrical roll.
4. Cut this roll into approx 2 inch pieces.
5. Now roll these pieces into a spring form shape, press and roll out a small puri from it.
6. In this puri fill the stuffing and close the edges (the karanjee should form a semicircle; you can also use a karanji mould).
7. Heat ghee in a pan, once properly hot slow down the flame and one by one put the karanji in it. Fry till light pink in colour.
Now offer it to Krishna!
By Vaidehi
