Layered Karanji Kanhavle

Layered Karanji In Marathi

Please check the bottom of the recipe for images of important steps

Time: 50 minutes
Makes: 8 to 10 medium karanji

Ingredients:
For cover-
1/2 cup Maida
2 tbsp Rava (sooji)
2 tbsp ghee, very hot
pinch of salt
Edible color, few drops (Green or red)
2 to 4 tbsp milk
Stuffing-
1/2 cup grated dry coconut, roasted
1/4 cup powdered sugar
2 tbsp sliced almond, pistachios
1/2 tsp cardamom powder
Sata (spread) -
3 tbsp ghee
2 tbsp corn flour
other ingredient-
ghee for deep frying karanjis

Method:
1) Mix maida and rava into a steel or glass mixing bowl. Add 2 tbsp hot ghee. Mix with a spoon. Add milk and knead a medium consistency dough. Cover for 20 minutes.
2) Till then make the stuffing. Crush the roasted coconut. Add powdered sugar, almond-pistachio and cardamom powder. Mix well.
3) Take 3 tbsp ghee into a plate. Beat it with fingers for couple of minutes till it becomes fluffy. Add corn flour and mix.
4) Take the dough. Divide it into 2 equal portions. Keep one portion white. Add few drops of color into another portion. Knead till the color blend into the dough.
5) Take the white portion. Roll it into thin chapati. Make dents with your fingers. Apply some spread.
6) Roll the colored portion on a flat surface. Place this chapati on the white one. Make dents and apply the spread. Make a tight roll. Keep this roll open in the air and allow the ghee to solidify.
7) When roll is handleable, cut and make 1 inch pieces. Keep the layered side up, press and roll with a rolling pin. Put around 1 to 2 tsp stuffing at the center. Seal the two opposite sides and trim with a karanji cutter (you may use pizza cutter.)
8) Heat ghee into a kadhai. Deep fry karanjis over medium to low heat.

Tips:
1) Margarine (Dalda) can be used instead of ghee to make Sata (spread).
2) You can make 3 portions instead of two portions.
3) Use dark and bright colors like red or green. I had saffron orange color. After frying, orange color wasn't that attractive.
4) If the climate is warm, then put the roll into the fridge for 15 minutes. It will help to solidify ghee slightly.
5) Ghee added to the dough should be hot, otherwise karanji will become soft.
6) To make around 50 karanjis, use 2.5 cups of flour, 5 to 6 tbsp Rava and 5 tbsp hot ghee. Also, increase the amount of stuffing

Important steps.