Baked Karanji | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Peanuts are more affordable and add crunch.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lighter.

Prepare the dough by mixing all-purpose flour and salt in a bowl.

Add ghee to the flour mixture and rub until crumbly.

Gradually add water and knead until a smooth dough forms; let it rest for 30 minutes.

In a pan, heat ghee and add semolina, stirring until golden brown.

Add grated coconut, jaggery, cardamom, cashews, raisins, and poppy seeds to the pan; mix well and cook for 5 minutes.

Remove the filling from heat and let it cool.

Divide the dough into small balls and roll each into a thin circle.

Place a spoonful of the filling on one half of the circle.

Fold the other half over the filling and seal the edges by pressing firmly.

Preheat the oven to 350°F (175°C).

Arrange the karanjis on a baking sheet lined with parchment paper.

Brush the tops with milk or ghee for a golden finish.

Bake for 20-25 minutes or until golden brown.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens