Karanji (olya naralachi)

Fried dumplings with a sweet Fresh coconut filling! Made specially for festivals.

This is the best karanji recipe that I know of. It is crisp, golden and perfect on the outside and the filling is scrumptuous and just perfect. Whats more perfect about this recipe is that, its super-easy!! Could it get any better?!

All thanks to my brilliant mom 🙂 Hats off to her for such a genius recipe.. It has a secret ingredient in the filling, that you will find hard to believe, but just trust me and try this!

You will need:

(makes 15 Karanjis)

Dough:

1/2 cup all purpose flour (maida)

1/2 cup semolina, fine (sooji, rawa)

milk (room temperature)

2 tbsp hot oil

Filling:

1 cup grated coconut (press it to remove all moisture and then measure)

3/4 cup sugar (fine or powdered)

1/4 tsp cardamom powder

saffron

2 tbsp whole wheat flour (atta) ****secret ingredient 🙂

1.5 tbsp ghee

equipment:

rolling board and pin

pan with oil for frying

ravioli cutter (i did not have one, so i folded the edges decoratively)

To make dough:

First of all, make the dough and keep. The longer it sits, the sooji hydrates better and is easy to work with.

mix all the dough ingredients, and knead a stiff dough (not too stiff but not too hard)

Wrap in saran wrap and keep aside.

To make the filling:

roast the wheat flour with the ghee on a pan till golden (like besan ladoo)

let the roasted mixture cool- should be grainy, golden and smells very aromatic

once cooled, add it to the coconut in a bowl.

add sugar, cardamom and saffron to the bowl

*note: only the wheat flour is cooked. rest of the ingredients are just mixed cold.

To prepare the karanjis:

roll out a small ball of dough into a flat circle, without dusting the board (use oil, if it sticks)

Place filling in the centre

Apply little water to the edge of half of the circle (as shown)

fold over the circle and press, to secure the filling inside a semi-circular dumpling.

Cut the excess edge with a ravioli cutter (i did not have one, so i pressed and foldede the edge), this makes sure that the karanji does not burst while frying, also makes it look pretty 🙂

Once you have a few Karanjis ready, you can start frying on low flame, in already heated oil. Fry until golden. Best enjoyed when warm!

Happy Diwali!