Coconut karanji

Name: Coconut karanji
Total time: 2700 s
Yield: 6 to 8 persons
Cuisine: Indian
Ingredients: For cover—1/ 2 cup refined flour + 1/2 fine semolina; 2 tsp ghee; 1/2 cup milk; One pinch salt; For filling— 1cup grated fresh coconut; 1/2 cup sugar; 1/2 khoya (solidified milk); 1tbsp milk; 1/4 tsp cardamom powder; Ghee or oil for frying

Surekha Dongargaonkar @sdsurekha53

A sweet snack which is generally prepared during festivals like Rakhee Pournima, Diwali etc.

Surekha Dongargaonkar @sdsurekha53

A sweet snack which is generally prepared during festivals like Rakhee Pournima, Diwali etc.

Saved

Ingredients

30 to 45 minutes

6 to 8 persons

For cover—1/ 2 cup refined flour + 1/2 fine semolina
2 tspghee
1/2 cup milk
One pinch salt
For filling— 1cup grated fresh coconut
1/2 cup sugar
1/2 khoya (solidified milk)
1tbsp milk
1/4 tsp cardamom powder
Ghee or oil for frying

Saved

Steps

30 to 45 minutes

1

Rub the fat into the flour and sooji
2

Add salt & milk to make the medium stiff dough. Cover and set aside for 20 minutes.
3

For preparing filling, heat pan on medium flame. Add little ghee and fry khoya for a minute. Take it out in a bowl.
4

Then fry coconut for a minute. Add sugar and 1tbsp milk, cook till sugar melts and a smooth mixture is formed. Add khoya and cardamom powder mix and again cook for a minute.
5

Apply little ghee to the dough. Knead the dough throughly till it becomes soft.
6

Break the dough into equal size pieces and make balls to roll.
7

Roll into a puri and put the filling in the center.
8

Turnover and seal the edges with little milk.
9

Deep fry till golden brown. Remove the karanji from pan in a dish.
10

Roll and fry all the karanjis. Serve hot or cold.