Karanjee

Photo: Soni Khadilkar

Ingredients

for filing

1 grated coconut (approx 2 cups)

1 cup powdered sugar

1 teaspoon cardamon powder

2 teaspoons crushed poppy seeds

oil for frying

for dough

1/2 cup all purpose flour (maida)

1/2 cup semolina (rava)

3 teaspoons Ghee (hot)

salt to taste

warm milk to prepare dough

Preparation

Method

For saran (coconut filing)

Mix the grated coconut & sugar, and cook it till it becomes dry, after it cools add cardamon powder & crushed poppy seeds

For cover

Mix all purpose flour, semolina, pinch of salt and hot ghee and knead the dough with warm milk & water mixture. Keep aside for ½ an hour and then knead again for 10 minutes continiously, till the dough is soft & smooth.

For karanjees

Make small lemon size balls, roll each ball into puris. place 2 teaspoon of coconut filling at the center of the puri. Apply milk on the edges with finger to close the edges & to make a shape like a moon; press the edges gently and firmly

Place the raw karanjee in a soft wet cloth, keep aside until all the karanjee are ready to fry

Deep fry the karanjee's in hot ghee utill done on a very low flame

Karanjee's can be stored for 8-10days in a cool and dry place in an air tight container

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About

Karanjee is a fried dumpling with coconut & sugar filing prepared on Narali Pournima which is also obeserved as Rakhee Pournima. Sisters tie a sacred thread on their brother's wrist signifying the brothers responsibility to protect her all her life.This post is for my dearest brother Rohit. Hope you have a special day today & a special thanks to my artist friend Aparna for drawing the rakhee.