Prep Time10 minsCook Time20 minsTotal Time30 mins Ingredients:
For Stuffing
1 cup Desiccated Coconut
1 cup Milk
6 tbsp White Granulated Sugar
1 tbsp Poppy Seeds (Khuskhus)
2 tbsp Sooji (Rava or Semolina)
For Outer Crust
1 ½ cups All Purpose Flour (Maida)
3 tbsp Oil + more for deep frying
⅛ tsp Salt
Little less than ½ cup Water
Procedure:
Making Stuffing
1Take dry coconut and milk in a pan and turn the heat on to medium
2Let it come to a simmer, stirring every 2-3 minutes, and cook. Cook till all the milk dries out (there are no bubbles forming on the side) It takes around 20 minutes.
3Now add sugar. As it melts becomes runny and cook till it dries out again.
4Now add semolina and poppy seeds. Mix and cook for 2 minutes. Let it cool down completely.
Kneading The Dough
5Take all-purpose flour and salt in a bowl. Add oil. Mix with your fingertips.
6Now start adding little water at a time and knead till you get a smooth yet stiff dough. Cover and let it rest for 15 minutes.
7After resting time, again knead the dough 2-3 times to make it smooth. Divide into 20 equal portions, make a smooth ball and flatten it between your palm.
Shaping Karanji
8Take one flattened disc and roll it into a 4-inch diameter circle with the help of a rolling pin and rolling board. Roll all of them and keep them on a plate (spread on a plate, do not stack). Keep it covered with a clean kitchen towel.
9Now take one rolled disc. Place 1 tablespoon of stuffing in the center. Apply water around the edges using the finger or pastry brush (this helps to seal the edges).
10Fold into a half-moon shape and seal the edges by pressing with your finger.
11Now using the designed cutter cut the edges.
12Similarly, shape all of them, keep them on a plate on a single layer, and keep them covered with a kitchen towel.
Frying Karanji
13When you are about to finish shaping, heat the oil in a Kadai/pan for deep frying on medium heat. Once hot, slide a few karanjis carefully into it.
14Flip them and move them around for even browning from both sides. When it is golden brown and crispy from both sides, remove it using a slotted spatula and keep it on a paper towel-lined plate. Repeat frying for rest.
15Let fried karanji cool down completely before storing it in the container.
Ingredients
For Stuffing
1 cup Desiccated Coconut
1 cup Milk
6 tbsp White Granulated Sugar
1 tbsp Poppy Seeds (Khuskhus)
2 tbsp Sooji (Rava or Semolina)
For Outer Crust
1 ½ cups All Purpose Flour (Maida)
3 tbsp Oil + more for deep frying
⅛ tsp Salt
Little less than ½ cup Water
Directions
Making Stuffing
1Take dry coconut and milk in a pan and turn the heat on to medium
2Let it come to a simmer, stirring every 2-3 minutes, and cook. Cook till all the milk dries out (there are no bubbles forming on the side) It takes around 20 minutes.
3Now add sugar. As it melts becomes runny and cook till it dries out again.
4Now add semolina and poppy seeds. Mix and cook for 2 minutes. Let it cool down completely.
Kneading The Dough
5Take all-purpose flour and salt in a bowl. Add oil. Mix with your fingertips.
6Now start adding little water at a time and knead till you get a smooth yet stiff dough. Cover and let it rest for 15 minutes.
7After resting time, again knead the dough 2-3 times to make it smooth. Divide into 20 equal portions, make a smooth ball and flatten it between your palm.
Shaping Karanji
8Take one flattened disc and roll it into a 4-inch diameter circle with the help of a rolling pin and rolling board. Roll all of them and keep them on a plate (spread on a plate, do not stack). Keep it covered with a clean kitchen towel.
9Now take one rolled disc. Place 1 tablespoon of stuffing in the center. Apply water around the edges using the finger or pastry brush (this helps to seal the edges).
10Fold into a half-moon shape and seal the edges by pressing with your finger.
11Now using the designed cutter cut the edges.
12Similarly, shape all of them, keep them on a plate on a single layer, and keep them covered with a kitchen towel.
Frying Karanji
13When you are about to finish shaping, heat the oil in a Kadai/pan for deep frying on medium heat. Once hot, slide a few karanjis carefully into it.
14Flip them and move them around for even browning from both sides. When it is golden brown and crispy from both sides, remove it using a slotted spatula and keep it on a paper towel-lined plate. Repeat frying for rest.
15Let fried karanji cool down completely before storing it in the container.
