Name of EventDeepavali (Diwali) - the festival of lights
|Yield||Around 25-30 Karanjis depending upon the size|
|Preparation time||20- 30 minutes + 30 minutes resting time|
|Cooking time||Under 15 min|
|Main Ingredient||mixed nuts/semolina|
- 1 cup (5 oz./150 grams) All purpose flour (Maida)
- 1/4 cup (1.5 oz./40 grams) Semolina (Sooji)
- 1 tbsp. melted Ghee (To make it less rich, you can add oil instead)
- Pinch of salt
- Warm milk to knead (If you are vegan, use water instead)
- 1 cup (3 oz. /80 grams) dry Desiccated Coconut
- 1 cup (3.8 oz. /110 grams) powdered sugar/confectioners' sugar/icing sugar
- 1/4 tsp. ground cardamom
- 2 tsp. Poppy Seeds, white if available
- 2 tbs. mixed nuts - mixture of Pistachios, Almonds and Cashews; with around 6-7 raisins/sultanas
- Add the semolina to all purpose flour along with salt. Combine well. Add the ghee and rub it into the flour to form breadcrumbs. Slowly stir in the warm milk to the dough.
- Knead the dough until pliable. Should be of medium consistency - neither tight nor very soft. Cover with plastic wrap or kitchen towel and set aside for 30 minutes.
- After resting add a pinch a small piece of the dough. Make big gooseberry size balls with dough, roll into thin discs of about 5-6" in diameter.
- Add around 2 tsp of the filling in the centre (do not overfill). Smear some milk around the edges of the pastry. Bring one end of the circle over the top, to the other end to make a semi-circle. Press it well with your fingertips. It's crucial to avoid the stuffing from coming out during frying.
- Press it down with a fork for a beautiful pattern. If you have empanada maker/mould, you can use it too. Repeat with rest of the dough.
While the dough is resting, dry toast the coconut - for around 20-30 seconds, No need to brown, just warm it until aromatic. In the same pan, dry roast the poppy seeds - another 20-30 seconds. Add it to the coconut. Mix in the mixed nuts and raisins, cardamom and the powdered sugar. Combine well and set aside.
Bringing it all together
- Heat enough oil for deep frying and drop 3-4 pastries at time and fry in medium to slow flame until both sides are golden brown, turn 2-3 times to cook them well on both sides, use slotted spoon and drain oil. Place on kitchen paper to drain excess oil and fry rest of the pastries.
- Cool them completely before storing them in an air tight container. Will keep well for weeks.