Rose Coconut karanji

Name: Rose Coconut karanji
Total time: 5400 s
Yield: 4 people
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup semolina; 2 tsp melted ghee; 3/4 cup warm milk; 3 tbsp beetroot juice; 2 tsp saffron soaked milk; 2 tsp rice flour; 2 tsp ghee; 1 cup unsweetened dedicated coconut; 1/2 cup powdered sugar; 3 tbsp gulakand; 1 tsp rose essence

Arpita Mukherjee @cook_19704185

jharkhand, Dhanbad

#GA4
#Week_9
#Maida
Karanji is a sweet which is usually prepared during Diwali , it’s basically a thinly rolled chapati made up with flour which is stuffed with a sweet filling made up of coconut then shaped with a half moon and deep fried until the outer layer is crisp , here I have filled the crispy pastry with sweet and delicate rose flavoured coconut filling that melts in mouth

Arpita Mukherjee @cook_19704185

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Ingredients

1 hour 30 minutes

4 people

1 cupall-purpose flour
1 cupsemolina
2 tspmelted ghee
3/4 cupwarm milk
3 tbspbeetroot juice
2 tspsaffron soaked milk
For layering
2 tsprice flour
2 tspghee
For stuffing
1 cupunsweetened dedicated coconut
1/2 cuppowdered sugar
3 tbspgulakand
1 tsprose essence

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Steps

1 hour 30 minutes

1

First make a dough for this in a plate take all dry ingredients mix it then slowly add water to make a firm dough then let it rest for 20 minutes then divide it into three dough into 3 equal parts in one part add beetroot juice knead it for 5 minutes then in another dough add saffron soaked milk again knead it and keep it aside now knead the white dough for 5 minutes
2

Now make a stuffing for this in a plate take dedicated coconut, gulkand and powdered sugar mix it,now make a paste with melted ghee and rice flour
3

Now make a thin chapati with each dough then apply rice flour and ghee mixture then overlap each chapati
4

Now roll tight to form a cylindrical shape then cut it into pieces
5

Then roll this pieces into thin circle then put 1 tbsp coconut mixture in it then seal it and deep fry it hot oil