Karanji ( କରଞ୍ଜି )

Speacility : On the festival occasion
Ingredients : Ingridients : ( ଆବଶ୍ୟକ ସାମଗ୍ରୀ )
vegetable oil or ghee (ରିଫାଇନ୍ ତେଲ କିମ୍ବା ଘିଅ )- for deep frying ( ଛାଣିବା ପାଇଁ )
For the Cover : 500 gms Maida (All purpose flour) ( ମଇଦା )>br>6 For the Filling : ( ପୁର ପାଇଁ )
500-600 gms Khoya ( ଖୁଆ ) (optional )
1/2 tsp Cardamom Powder ( ଗୁଜୁରାତି ଗୁଣ୍ଡ )
25 gms chopped Almonda ( ପିସ୍ତା ବାଦାମ୍ )
25 gms chopped kaju ( କାଜୁ )
25 gms Raisins (Kishmish) ( କିସ୍ମିସ୍ )
25 gms dried Coconut (grated) ( ନଡିଆ କୋରା )
350 gms Sugar (( ଚିନି )) or to taste (powdered)
Salt (ଲୁଣ ) – As per taste ( ଲୁଣ ଆବଶ୍ୟକ ଅନୁସାରେ )
HowToMake: How to Prepare ( ପ୍ରସ୍ତୁତି ପ୍ରଣାଳୀ ) :
In a bowl, add the flour, salt and ghee or oil and rub with your palm and fingers such that the dough appears like bread crumbs. Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth.Now mash the khoya and fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cashews, coconut and raisins. Fry for 2 minutes and remove from the heat. Allow it to cool. Now, roll each ball with the rolling pin into a thin puri of approx 31//2" to 4" in diameter. Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped Karanji ( କରଞ୍ଜି ). Take care that the filling does not ooze out. Prepare all the gujiyas and spread on a cloth. Heat ghee in a kadhai and deep fry the Karanji in batches on a medium flame.When golden brown in colour, drain and remove. Store for use in an airtight glass jar.
Description: A dumpling made of maida and stuffed with coconut,cashew raisins.

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