करंजी
Karanji
Hot ghee rubbed into the dough gives the flaky shell; more ghee roasts the coconut and rava inside.
1½ hours · Makes about 25
Eat it with
You need
- 2 cups maida
- 3 tbsp hot cow ghee for the dough
- A pinch of salt
- Milk or water to knead
- 1 cup dry grated coconut (khobra)
- 2 tbsp poppy seeds
- ¼ cup fine rava, roasted in 1 tbsp ghee
- 1 cup powdered sugar
- ½ tsp cardamom powder
- Ghee or oil for frying
How we make it
- Rub the hot ghee into the flour and salt until it holds when pressed. Knead stiff with a little milk or water, cover and rest 30 minutes.
- Roast the coconut and the poppy seeds separately on low until crisp. Cool, crush lightly and mix with the rava, sugar and cardamom.
- Roll small thin puris, put a spoon of filling on one half, wet the edge, fold and seal. Trim with a cutter or crimp by hand.
- Fry a few at a time on medium-low until pale golden and crisp.
- Cool on a tilted plate so the ghee drains, then store airtight.
Watch it made
Every cook does this a little differently. This video is ALKA'S KITCHEN's way, and worth a watch.
Video by ALKA'S KITCHEN on YouTube · open on YouTube