Karanji
On the occasion of Diwali people all over the country prepare best dishes at
their home. There are so many varieties of Diwali dishes that it is difficult of
decide what to make and what not! However, the salty and yummy Dahi-bhalle and
the sweet and scrumptious Karanji are the two special dishes that do not have a
substitute on Diwali. Karanji, also known as Gujiya and pirikiya is a dish that
is famous all over the country especially in north India. Though preparation of
Karanji requires little time and effort, the taste is worth all the patience.
One major advantage of Karanji is that it can be stored for weeks and used as
dessert as well as snacks. Incase, you have still not tasted Karanji, this
Diwali give it a try. Here is the recipe.
* 1 cup maida
* 1 tsp ghee (butter)
* salt (pinch)
* warm milk (for doughing)
Method
In order to prepare Karanji, you will have to first prepare dough and then
prepare the stuffing. Once you are done with both of them, you simply need to
fill the stuffing and deep fry the Karanji.
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.
Stuffing Preparation:
1. Roast dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients and mill them finely.
Karanji Preparation:
1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. 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 as it will not seal
properly.
4. Deep fry it till it becomes brownish color.
5. Serve it hot or cold as you wish.
