Saturday, September 25, 2010

Karanji kai


For the dough:
1 cup Fine Rava, not what we generally call as 'bombay rava'
3 tbsp maida
1-2 tbsp Ghee/Butter
make a dough using just enough water, knead and set aside.

1/2 cup Desiccated coconut/ Copra
1/4 cup khus khus/ poppy seeds
1 tsp white sesame seeds
1/2 cup Confectioner's sugar
1/4 tsp Powdered Elaichi
cashew nuts, raisins
Oil for frying

Dry roast coconut, khus khus, cashew nuts and til seeds together. Add sugar, raisins and elaichi powder.

Make small pooris from the dough, spoon in a tsp of the filling on one half of the circle and fold along the center. Wet the ends of poori with some water or milk ad fold over the other half, seal and twist the ends.

Heat oil to medium heat. Drop the karanji into oil and fry until they turn golden brown in color.
Can be stored for a week, if it lasts.

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