Karanji

Yield: 4 servings

Measure Ingredient
30 grams Flour
85 grams Rawa
40 grams Ghee
A pinch of salt
Milk and water as required for mixing the
; dough
Oil for frying
2 tablespoons Mawa; (30 g.)
55 grams Grated coconut
1 tablespoon Sugar; (15 g.)
1 teaspoon Poppy seeds; (5 g.)
2 teaspoons Raisins; (optional) (10 g.)

FOR THE DOUGH

FOR THE FILLING

To prepare the filling: PASS the mawa through a sieve. Add the grated coconut, powdered sugar, poppy seeds and raisins, if using them. Mix well and keep aside.

To prepare the dough: Mix flour and rawa. Rub 30 g. ghee into the flour-rawa mixture. Add salt and milk-water mixture to bind to a stiff dough. Cover and set aside for half an hour.

Divide the dough into small portions. Apply a little ghee and knead each dough ball well till smooth. Roll into puris, about eight cm. in diameter.

Put a little filling in the centre and fold over to form a half circle.

Seal the edges with a little water. Flute the edges. Deep fry in hot oil till light brown and crisp. Drain and store in an airtight container.

Converted by MC_Buster.

NOTES : Puris stuffed with sweet coconut and mawa filling Converted by MM_Buster v2.0l.

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