Tuesday, November 9, 2010

Diwali Special : KHAJUR KARANJI and PAKATIL KARANJYA


Instead of the regular diwali karanji, these are 2 variations in Karanji.. One with dates and the other dipped in sugar syrup. Try these..

KHAJURI KARANJI

You will need:
2 tbsp ghee
2 tbsp sugar
2 tbsp milk ( or more if needed)
2 cups maida
1/2 cup powdered sugar
1/2 cup dates (de-seeded, and chopped into very small pieces)
1/4 cup cashew powder

Method:
Mix ghee, sugar and add maida to it, now adding milk form a dough out of it.

Meanwhile, mix dates, cashew powder and sugar for the filling.

Now roll out small puris out of the (above mentioned) dough and add the dates filling into it.

Fold it into a karanji, seal the edges properly and deep fry them in ghee over medium flame.

Khajuri Karanji is ready !!



Pakatil Karanji

You will need:
11/2 cup maida
3/4 cup rawa
4 tbsp ghee (melted and hot)
A pinch of salt
2 tbsp milk
1 cup gulkand
1 cup dessicated coconut
3-4 tbsp cashews (finely chopped)
2 tbsp castor sugar
3 cups sugar and water for syrup

Method:

Knead a dough mixing maida, rawa, ghee, salt and milk. After 2 hours put this mixture in a food processor.

Meanwhile, mix gulkand, dessicated coconut, cashews, castor sugar and keep it ready for filling.

Now, roll out small puris out of the dough (above mentioned). Fill it with the coconut-gulkand filling and fold it into karanji. Seal the edges properly, and deep fry in ghee over medium flame.

Meanwhile, make sugar syrup of 2 strings consistency add a pinch of saffron and cardomom powder to it.

Dip the fried karanjis into this syrup and let it soak for about 10-15 mins, take them out and serve!

You can garnish them with rose petals!

(In the photograph you can see some of my creations: khajuri karanji and khawa-chocolates)

Happy Eating
Amrutha Langs

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