layered flaky crispy karanji| how to make karanji | easy indian sweet

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 150 grams of all-purpose flour in a bowl.

Add a pinch of salt to the flour.

Add 2 tablespoons of ghee (not heated) to the flour and mix well until crumbly.

Gradually add water to the mixture until the dough is neither too hard nor too soft; knead for 3-4 minutes.

Cover the dough and let it rest for 10 minutes.

For the filling, heat 1 tablespoon of ghee in a pan and add 4 tablespoons of semolina; roast until light golden.

Add mixed chopped nuts and raisins to the semolina and roast until they turn light golden.

Add 1/2 cup of grated coconut to the mixture and roast for 2-3 minutes until slightly golden.

Turn off the heat and add 1/2 cup of powdered sugar; mix well without cooking further.

Prepare small balls of the dough and roll each into a medium-sized circle.

Apply ghee on the rolled dough and sprinkle some dry flour to prevent sticking.

Place another rolled dough circle on top and press down to seal.

Roll the dough tightly without stretching it too much, then cut into half-inch pieces.

Seal the edges of each piece to prevent them from opening during frying.

Heat oil in a pan on medium heat; ensure it is not too hot to avoid burning.

Fry the karanjis on low-medium flame until they turn crispy and golden brown, flipping occasionally to ensure even cooking.

Once done, remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens