Also known as Gujiya and pirikiya, Karanji is an extremely popular dish in India, particularly in North India. It has a couple major advantages, in that it can be stored for weeks and may be used as a dessert as well as for snacking. Its preparation does however require time and patience.
Ingredients
FOR THE STUFFING
# 4 elaichi
# 2 tsp maida
# 2 tsp poppy seeds
# 2 tbsp mixed dry fruit pieces
# 1 cup grated dry coconut
# 1 cup powdered sugar
# 1 pinch nutmeg powder
# 1 pinch dry ginger powder
FOR THE DOUGH
# 1 cup maida
# 1 tsp ghee (butter)
# A pinch of salt
# warm milk (for doughing)
Directions
1) In order to prepare Karanji, you must first prepare the dough, and then prepare the stuffing. Once you are done with both, you simply need to fill the stuffing and deep fry the Karanji.
2) Dough preparation - Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough; try to keep the dough a little hard.
3) Stuffing preparation - (i) Roast a dry coconut (ii) Roast maida in ghee (iii) Roast poppy seeds (iv) Mix all these ingredients and mill them finely.
4) Karanji preparation:
a. Roll small oval shaped puris from the hard dough.
b. Place the prepared stuffing in the middle of the puris.
c. Stick both the corners of the puri, by applying some water or milk so that it will seal properly. Remember not to apply too much of water, or it will not seal properly.
d. Deep fry puris until it becomes a brownish color.
e. Serve it hot or cold.
