खुसखुशीत करंजी | Karanji Recipe by madhurasrecipe | Diwali Recipe |

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Karanji is a sweet Maharashtrian snack that is usually made during diwali or ganesh festival. These are stuffed with sweet stuffing and fried. It has a crisp covering while sweet coconut stuffing makes you yearn for more. Karanji has another name gujiya. So let’s prepare this popular, traditional recipe, Karanji.

Ingredients:
For Coating :
• 1 cup Maida
• 1/4 cup fine Rava / Sooji
• A pinch of Salt
• 2 tbsp Oil
For Stuffing:
• 1 tsp Poppy seeds
• 1 tbsp Fine rava
• 1/2 cup grated dry Coconut
• 1/4 cup Powdered sugar
• Cardamom powder
• Dry fruit (Of your choice)
For Sata:
• 1 tbsp Ghee (For sata)
• 1 tsp Corn flour
Karanji:
• Milk
• Oil for frying

Method:
For Cover:
• Take maida in a dish. Add fine rava and salt. Add oil. You can
add hot oil if you want.
• Mix the oil well with rava and maida.
• To make karanji crisp, mix the oil with rava and maida really
good.
• Add milk and make thick dough out of it.
• Cover and give it a standing time of an hour.
For Stuffing:
• Heat a pan on medium heat. Add poppy seeds.
• Roast the poppy seeds on low heat for 3-4 minutes until it turn
pink. Pour it out into a bowl.
• Now add rava and roast it on low heat for 4-5 minutes. Pour
out the roasted rava into the poppy seeds.
• When it cools down add dry grated coconut. You can roast the
coconut a bit if you like.
• Add powdered sugar, cardamom powder and dry fruits and
mix well. Stuffing for karanji is already.
For Sata:
• Take ghee in a bowl and beat it well so that it will lose it’s
coarse texture and will be smooth and soft.
• It sould be fluffy. Add corn flour and mix well again.
• Sata is already.
Karanji:
• Knead the karanji dough well. Divide it into 3 equal balls.
• Take the dough and roll it into thin chapati. Take it out in a
dish, cover and keep it aside.
• In the same way, prepare the other chapaties from remaining 2
balls of dough.
• Spread 1 tsp sata (ghee and corn flour mixture) evenly over
the chapati.
• Put another chapati over this chapati. Again spread 1 tsp sata
(ghee and corn flour mixture) evenly over this chapati too.
• Now put the 3rd chapati over this. Spread the sata on this
chapati too.
• Make roll of all three chapaties. Roll this roll again. Cut this roll
into small balls i.e. latya. Put them covered in a bowl.
• Take one lati, put it’s layered side up and roll it into a small
disc (puri).
• Fill the puri with stuffing. Apply a little milk on the edge of the
puri, so that the karanji will be nicely sealed.
• Close and seal the karanji well. Or the stuffing may come out
while frying the karanji.
• Make a design with help of fork to seal edges of karanji or you
can cut the edges of karanji with pizza cutter. Karanji is ready to
fry.
• Keep the ready karanji covered until you prepare all karanjis.
• Heat oil in a pan. Drop a karanji in hot oil to fry. Fry on low
heat.
• Karanji may get over fried and it gets even colour from all
sides. Also it gets nice layers.
• Flip over once it gets light brown colour and fry from another
side.
• After frying nicely from both sides remove karanji from hot oil
and put it on tissue paper. It gets nice layering from both sides.
• When karanji cools down completely, store it in airtight
container.
• It has got shelf life of about 1 to 1 1/2 week.
• You can prepare 12 medium size karanji from 1 cup maida and
1/2 cup rava mixture.

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