Karanji (coconut Gujiya)

Name: Karanji (coconut Gujiya)
Cuisine: Indian
Ingredients: 500 gms all purpose flour; 5-6 tbsp ghee; As required Water to knead; For filling:; 1 cup grated coconut; 1/2 cup jaggery; 2 tbsp raisins; 2 tbsp cashews; 2 tbsp almonds; 1 tsp cardamom powder; 1 tsp pumpkin seeds to garnish; 1 tbsp honey; Some Oil for frying

Tina matta @cook_12689808

#goldenapron
#post3
#holisweets
#21-3-2019
#Thursday

Tina matta @cook_12689808

#goldenapron
#post3
#holisweets
#21-3-2019
#Thursday

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Ingredients

500 gmsall purpose flour
5-6 tbspghee
As requiredWater to knead
Forfilling:
1 cupgrated coconut
1/2 cupjaggery
2 tbspraisins
2 tbspcashews
2 tbspalmonds
1 tspcardamom powder
1 tsppumpkin seeds to garnish
1 tbsphoney
SomeOil for frying

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Steps

1

In a flat dish, mix the flour and ghee to form a crumbly mix that just about holds together..
2

Add water a little at a time and knead to form a firm dough. When done, cover the dough with a damp tea towel or muslin and keep it aside.
3

Roast the coconut on a very low flame till it is a pale reddish color. Keep aside.
4

Mix the jaggery and water in a pan and cook till the jaggery is fully melted. Now allow thickening a little.
Add the coconut, raisins, cashews, almonds, and cardamom powder and mix well. Remove from fire and keep aside to cool.
5

Divide the prepared dough into equal sized portions and make them into balls.
Roll these balls out into circles about 4 to 5-inch wide.
6

Put a heaped tablespoon of filling in the center of each circle and fold over into a semi-circle with a Gujiya mould. Press the edges to seal and keep aside. Repeat the filling process for all the circles.
7

Once all your dough and filling is used up, heat oil on a medium flame and deep fry the gujias.
8

Fry till golden brown and crisp.
9

Serve hot with a drizzle of honey and nuts
10

Garnish with pumpkin seeds and enjoy