On the occasion of Diwali people all over the country prepare best dishes at their home. There are so many varieties of Diwali dishes . However, sweet and scrumptious Karanji is the special dish that do not have a substitute on Diwali. Karanji, also known as Gujiya and Kajjikayalu is a dish that is famous all over the India. Though preparation of Karanji requires little time and effort, the taste is worth all the patience. One major advantage of Karanji is that it can be stored for weeks and used as dessert as well as snacks. It can be eaten anytime of the day and makes a great tea time snack .The sweetness of the karanji is subtle that you can easily have 2 to 3 karanjis without feeling heavy.


Ingredients

Oil /Dalda for deep frying

For Stuffing:

* 1 cup grated dry coconut
* 1 cup powdered sugar
* 1 pinch nutmeg powder
* 4 elaichi / cardamom powder
* 2 tsp poppy seeds (khus khus)
* 2 tbsp mixed dry fruit pieces

For Dough:

* 1 cup maida
* 1 tsp ghee (butter)
* salt (pinch)
* warm milk


Method

In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

Dough Preparation:

Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.Keep this dough aside, covered, for about 2 hours.
Stuffing Preparation:

1. Roast dry coconut.
2. Roast poppy seeds.
3. Mix all the ingredients roasted coconut ,roasted poppy seeds,powdered sugar,nutmeg powder ,cardamom powder,mixed dry fruit pieces and mix them well.

Karanji Preparation:

1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Fold the puri in half so that the two ends meet each other. Cut off the extra dough using a cutter, which will give the karanji its wavy border.
4. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
5. Deep fry it in dalda /oil till it becomes golden brown color.
6. Follow the same procedure for the other parts of the dough.
7. After they are fried, transfer the karanjis to a tray lined with paper towels. The paper towels will absorb the excess oil or dalda.
8. Once the karanjis cool to room temperature, they are ready to serve.
9. Karanjis can be stored for weeks.

Tip:-

If you are using 1/2 kg Maida then add 1/4 cup dalda or ghee
If you deep fry karanjis in dalda it tastes more good.

This recipe is reaching Diwali 2009 contest hosted by Priya

and

Diwali Dhamaka hosted by Purva

23 Comments:

  1. Sailaja Damodaran said...
    Looks perfect.Crispy....
    Neha said...
    Perfect sweet for diwali, myself also thinking of making this time...
    Sanghi said...
    Wow.. yummy crispy sweet!!
    Tina said...
    Looks perfect and crispy....
    Cham said...
    That is a delicious Kajjikayalu!
    Sushma Mallya said...
    yummy sweet dish...even i had made it 2 days back and just lying in my drafts..surely looks delicious sireesha...
    Prathibha said...
    hmm diwali celebrations everywhere...they came out very nice..
    jeyashrisuresh said...
    new sweet ,looks perfect
    Priya said...
    Such a prefect and fantastic karanji, looks delicious..
    Kanchan said...
    One more sweet to try over the Diwali ! Looks perfect :)
    Shama Nagarajan said...
    yummy recipe..looks perfect
    Nandini said...
    Somas look crispy! My mom used to make this for diwali!
    RAKS KITCHEN said...
    I love this,my mom makes perfect too,made me nostalgic !
    Ankita said...
    Karanji was something i dislike when I was a teenager but now i just simply love these.I just made them yesterday for diwali:)
    Lena Rashmin Raj said...
    woww....i had tasted it but never tried at home..so happy that i got the recipe.. :)i think this is the main sweet of diwali.. :)
    prasu said...
    Love this snack dear.....ur kajjikayalu looks crispy and yummy...
    Palidor said...
    I don't think I've eaten Karanji. They look really good! You did a wonderful job forming and frying them.
    Pari said...
    masta karanji. Hopefully even I will make some.
    Suma Rajesh said...
    loooks perfect and yummy sireesha..
    Malar said...
    beautiful...
    Abhilash Pillai said...
    Boss! this time you are the best... I just finished writing an article on diwali and the sweets I had during diwali... I wrote on karanji too...

    Posted my post and what I see... you have given a recipe on karanji... thank you very much...

    I will prepare this and satisfy myself.

    A very happy diwali to you and your family members.
    Padma said...
    Looks delicious Sireesha... perfect one for Diwali :)
    Valarmathi said...
    Wow looks so yummy and perfect.

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