Karanji
4 servings
Ingredients
| Quantity | 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.) |
Directions
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.