खुसखुशीत करंजी | Karanji Recipe by madhurasrecipe | Diwali Recipe |

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats and are often cheaper.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories while maintaining moisture.

Take 1 cup maida in a dish.

Add 1/4 cup fine rava and a pinch of salt to the maida.

Add 2 tsp oil and mix well until it has a coarse texture.

Make thick dough by adding milk to the mixture and knead until smooth.

Cover the dough and let it rest for 1 hour.

Heat a pan on medium heat and add 1 tsp poppy seeds; roast until reddish, about 4-5 minutes.

Pour the roasted poppy seeds into a bowl and add 1 tbsp fine rava; roast for another 4-5 minutes until reddish.

Add 1/2 cup grated dry coconut to the mixture, along with 1/4 cup powdered sugar, cardamom powder, and dry fruits; mix well.

Prepare satha by beating 1 tbsp ghee until fluffy, then add 2 tsp corn flour and mix again.

Knead the dough once more and divide it into 3 equal parts.

Roll one part into a thin chapati and set aside; repeat with the other two parts.

Spread 1 tsp ghee and corn flour evenly on the first chapati, then layer the second chapati on top and spread satha on it; repeat with the third chapati.

Roll the layered chapatis tightly and cut into small latya; keep covered.

Take one latya, press it slightly, and roll into a small puri.

Stuff the puri with the coconut, rava, and poppy seed mixture.

Apply a drop of milk to the edges of the puri to seal it, then close and seal the karanji properly.

Use a fork or firaki to cut and design the edges of the karanji.

Heat oil in a pan and fry each karanji on low heat until golden brown, about 4-5 minutes.

Drain excess oil on tissue paper and let cool.

Store the karanji in an airtight container once cooled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens