Its so good to come back to the wonderful world of blogging after a long break. I had been to India for the last three months and it had been quite eventful with my sister’s wedding,meeting friends and relatives,travelling,shopping, packing and unpacking a couple of times and falling sick at times. Now finally back in Singapore, we are trying to settle ourselves to the usual routine.
So the recipe for today which is karanji was made at our place in India during diwali. I was meaning to post this since then , but some technical problems kept me away from posting some posts in my drafts.I am hoping to post them before the year ends.Karanji a Maharashtrian savoury is similar to somaasi in the south and gujiyas in the north. The only variation is in the kind of stuffing used. Here we have used a mixture of dessicated coconut and poppy seeds. But powdered roasted gram or dry fruits or sweetened khoya can also be used for the filling.
So here I am posting the basic recipe for karanji with step by step pictures for the the advantage of our readers. Try making them with filling of your choice and enjoy them anytime!!!
For the cover-
- Method– Knead the flour into a soft and firm dough mixing all the above ingredients. Shown in the picture below.
For the stuffing–
- Grate the dessicated coconut.
Roast the poppy seeds till its slightly warm. Take care that it does not turn brown. Grind it to a fine powder.
Grind the dessicated coconut to a fine powder and combine it with the powdered poppy seeds.
Add the powdered sugar to the above mixture and mix well. The stuffing is ready.
Make small balls with the dough. Roll each of them to a small circle.
Place the stuffing in the center and seal the ends as shown in the picture.
Repeat the same with rest of the dough and stuffing.
Heat the oil till it is hot. Deep fry the karanjis till they are a golden brown.