Karanji for Diwali
Olya Naralachya Karanjya in Marathi Serves: 10 to 12 Karanjis Time: Approx 1 hour Baked Karanji with Dryfruits for Diwali I ngredients: ::::...
https://chakali.blogspot.com/2008/10/karanji-sweet-coconut-filling.html?m=0
Olya Naralachya Karanjya in Marathi
Serves: 10 to 12 Karanjis
Time: Approx 1 hour
Baked Karanji with Dryfruits for Diwali
Ingredients:
::::Filling::::
1 1/4 cup Fresh grated Coconut
3/4 cup Jaggery, grated
1/2 tsp Cardamom Powder
::::Karanji Dough::::
3/4 cup Maida (All purpose Flour)
2 tbsp Semolina
1 tsp Pure Ghee
1/2 to 3/4 cup Milk, cold or at room temperature
Oil for deep frying
Method:
1) Take a pan, add Coconut and Jaggery and cook for 5 minutes on medium heat. Stir occasionally. Add Cardamom powder and mix well. Mixture should be thick in consistency, otherwise, Karanji gets mushy because of filling.
2) Mix Maida and Semolina in a bowl. Heat 1 tsp Ghee in a small saucepan. and pour hot Ghee in Maida and Semolina mixture. Mix with spoon and wait for 2-3 minutes. Add milk and make medium consistency dough. Cover the dough with lid and set aside for 15 minutes.
3) After 15-20 minutes, Dough will be little hard. Sprinkle little milk and knead dough nicely. Make 1 inch balls out of this dough.
4) Now we will make karanjis. Before starting to make Karanji, keep ready a medium sized plate and clean, damp cloth to cover Karanjis. Damp cloth keep Karanjis moist.
5) How to Make Karanji
Take one ball of dough. Squeeze and knead a little. Roll and make thin disc. put a spoonful Coconut filling on one half of the disc. DO NOT put mixture on the edges. Apply very little milk on the edge of Half disc where you have put the mixture. Now fold the empty side of the disc over mixture and seal nicely.
If you Have Karanji Cutter.
Cut the excessive dough with Karanji cutter. Do not cut very close to stuffed Coconut filling, otherwise Karanji will get open and it will double your work to patch it up. Also Shape of Karanji will not be proper.
If you dont have Karanji Cutter
Make design with Fork or just twist the edges.
6) After making one Karanji, put it on the plate and cover with damp cloth, so that it will not get dry. Make all Karanjis one by one and place under damp cloth.
7) Heat oil for deep frying. Heat should be on medium. Deep fry Karanjis until nice golden color.
This is my entry for Diwali Festival Event by Pallavi
Labels:
Diwail Special Faral, Karanji, Olya naralachya Karanjya, Coconut Karanji
Serves: 10 to 12 Karanjis
Time: Approx 1 hour
Baked Karanji with Dryfruits for DiwaliIngredients:
::::Filling::::
1 1/4 cup Fresh grated Coconut
3/4 cup Jaggery, grated
1/2 tsp Cardamom Powder
::::Karanji Dough::::
3/4 cup Maida (All purpose Flour)
2 tbsp Semolina
1 tsp Pure Ghee
1/2 to 3/4 cup Milk, cold or at room temperature
Oil for deep frying
Method:
1) Take a pan, add Coconut and Jaggery and cook for 5 minutes on medium heat. Stir occasionally. Add Cardamom powder and mix well. Mixture should be thick in consistency, otherwise, Karanji gets mushy because of filling.
2) Mix Maida and Semolina in a bowl. Heat 1 tsp Ghee in a small saucepan. and pour hot Ghee in Maida and Semolina mixture. Mix with spoon and wait for 2-3 minutes. Add milk and make medium consistency dough. Cover the dough with lid and set aside for 15 minutes.
3) After 15-20 minutes, Dough will be little hard. Sprinkle little milk and knead dough nicely. Make 1 inch balls out of this dough.
4) Now we will make karanjis. Before starting to make Karanji, keep ready a medium sized plate and clean, damp cloth to cover Karanjis. Damp cloth keep Karanjis moist.
5) How to Make Karanji
Take one ball of dough. Squeeze and knead a little. Roll and make thin disc. put a spoonful Coconut filling on one half of the disc. DO NOT put mixture on the edges. Apply very little milk on the edge of Half disc where you have put the mixture. Now fold the empty side of the disc over mixture and seal nicely.
If you Have Karanji Cutter.
Cut the excessive dough with Karanji cutter. Do not cut very close to stuffed Coconut filling, otherwise Karanji will get open and it will double your work to patch it up. Also Shape of Karanji will not be proper.
If you dont have Karanji Cutter
Make design with Fork or just twist the edges.
6) After making one Karanji, put it on the plate and cover with damp cloth, so that it will not get dry. Make all Karanjis one by one and place under damp cloth.
7) Heat oil for deep frying. Heat should be on medium. Deep fry Karanjis until nice golden color.
This is my entry for Diwali Festival Event by Pallavi
Labels:
Diwail Special Faral, Karanji, Olya naralachya Karanjya, Coconut Karanji
Looks delicious...lovely clicks..prefect shape..
ReplyDeletethanks Priya...
ReplyDeleteVaidehi, thankyou so much for this recipe. Was hunting for it! :D shall revert with feedback!
ReplyDeleteHi Purnima,
ReplyDeleteYou are most welcome...and do write feedback.. thanks again for your comment
Thats so lovely!..you can send this to JFI: festival treats at my place!
ReplyDeletewe too love this snack and we call it karjikayi in Kannada :)
ReplyDeleteThey have come out really perfect.
ReplyDeleteArt of cooking Indian food
Sangeeth,
ReplyDeletethanks for your comment...
Hey This is a perfect dish for diwali faral.. good one
ReplyDeleteIF you put the recipe for baked karanji I think it will be appreciated. Instead of frying karanjis or shankarpali it will be much healthier if baked. Can u please give the recipe for the same since Diwali is round the corner sooner the better.
ReplyDeleteThanks
Hi,
ReplyDeletethanks for your comment.. I am going to post baked Karanji recipe tomorrow. Do visit. :)
extremely yummy!reminded me of my mother's karanji :)
ReplyDeletethanks Mansi..
ReplyDeleteHi Chakali,
ReplyDeleteThanks for posting such nice Diwali recipes. Btw, I think this image of karanjis on a plate has been copied by Rediff. I saw it in the Diwali Recipes page. Just thought of informing. --Sunita
Hi Sunita,
ReplyDeletethanks for your comment..Happy diwali to you and your family
Thank you very much for informing. It is really disappointing that image from my blog has been copied by rediff without asking me. I have contacted them, and lets hope that they won't do it again.
Hi Vaidehi,
ReplyDeleteThanks for the post. it looks yummy!
What is the shell life of karanji's as i intend to make them & store for later use?
Thanks
Hi,
ReplyDeleteThese karanjis are made with fresh coconut..so it will stay good max. for 5 to 6 days. In humid weather, coconut can perish easily. Otherwise you can make "Dryfruit Karanji" you can deep fry instead of baking..
hey nice recipe ... hi mazi pahili diwali aahe [ after marriage.... :)] and mi pahilyandach faral banvnaar aahe.... so thrilled!! :D
ReplyDeleteAplya blog var sagalya faral recipes milalya.... wish me luck .. m gng to try out and will share the feedback !! :)
Thank you for posting comment.
ReplyDeleteBest Of luck.. Chan hoil faral nakki :).. ani faral banavlyavar pratikriya nakki kalav
Very Nice... I was hunting for this one..
ReplyDeleteI wanted to ask that can we use oil instead of ghee..?
ReplyDeletehey i tried your recipe and made karanji yesterday for Diwali. it tasted good but my friends told me that it should be a little bit hard. so how do i make it hard?
ReplyDeleteNamaskar.. Diwali chya haardik subecha!!
ReplyDeleteI found your recipe online and made karanji as per your instruction. It came out well ( taste wise ) though I didn't have a karanji cutter so couldn't seal it properly.apart from 1 or 2 karanji rest didn't open up while frying. My friends told me that Karanji should be a little bit hard,and I too has tasted it before while living in Maharashtra ( Dombivli ), so how do I make it hard?
Shreepad
Namaskar
ReplyDeleteTumhala suddha diwalichya shubhechha !!
These are "olya naralachya karanjya". The cover doesn't get hard like dry coconut karanji.
To make the cover hard, add around 3 tbsp hot oil in maida.
In the above recipe I added less oil/ghee in maida. Hence the cover became soft.
Hi Vaidehi - Nice recipe, I tried it yesterday. My covering turned out chewy. Is it supposed to be crisp? Thanks.
ReplyDeleteHello Supriya
ReplyDeleteThese Karanjis have stuffing of fresh coconut, so it won't become crispy. Cover should be soft, shouldn't be chewy. Was the dough hard? or the ghee you had added, was that hot enough? Due to lack of moisture, cover can become little chewy.