Pudachi karanji - Karanji recipe - खुसखुशीत पुडाची करंजी - Diwali faral - Diwali special Recipe

For stuffing /

Saaran Ghee: 1 tsp

Cardamom powder: 1 tsp

Fresh Grated Coconut: 1/2 cup

Grated jaggery: 1/4 cup ( as per taste )

Mawa: 1/4 cup

Dry fruit powder: 2 tbsp

Flour: 1 cup

Salt

Hot Ghee: 2 tbsp

Water: 1/2 cup ( as required )

For Satha Ghee:

2 tbsp Corn starch :

2 tbsp ( as required ) Oil /Ghee: for frying

Step:

1. first prepare the outer covering of Karanji, add Flour and salt in a bowl mix it well

2. Then add hot ghee and carefully mix it well

3. Add water little by little and mix it well. make nice dough and keep it close and keep it aside for 1 hour

4. Till that time make the saran, for that add ghee in the pan, then add freshly grated coconut and mix it well, add jaggery and cardamom powder and mix it well, when jaggery melts down add Mawa/ Khoa and mix it well

5. Add dry fruit powder and mix it well

6. When it’s nicely mixed then turn off the heat and let it cool down

7. Make satha now, for that add ghee in a bowl and mix it using a fork. When ghee becomes little creamy then add the corn starch little by little and mix it well

8. Add corn starch as required and mix it well till the time you get butter-like texture.

9. After 1 hour take the dough and mix it well, we are going to follow the traditional method for making this dough softer, use hand grinder and start stamping and mixing it

10. Follow this stamping till the time you get nice soft dough

11. Divide this dough into two parts and make 3 - 3 small balls

12. Take first portion ( 3 balls) roll the 1st ball as thin as possible, roll out all the 3 balls as thin as possible

13. Apply satha on 1st Thin layer then place another layer on it, again apply satha on it and place the 3rd layer then make the roll-out of it. Keep it aside and covered for 5 min. And till that time follow the same procedure for another set of 3 balls

14. Cut the roll into 1-inch pieces. And keep them covered.we are making 2 types of Pudichya karanjya today. One with a single piece and one with double

15. for making single piece Karanji, take the 1 cut piece and place it on the rolling pad press it and make it flat.

16. Roll it out as thin as possible, then place saran at the centre and apply milk around the edges and stick the ends together, let it set for 5 sec. Then lift it

17. You can fry this directly in hot oil/ ghee or you can keep it covered and prepare all the karanji and fry them later.

18. For making 2 piece karanji which will make more plates.place 2 pieces on top of each other and press them and roll it out using roller and make it as thin as possible

19. Follow the same procedure and fry it in oil/ghee on medium flame

20. While frying keep putting hot oil on top of the Frying karanji .when you notice golden brown colour take them out on tissue paper

21. This karanji take multiple tissue paper changes to remove it’s oil These karanji are good to eat within 5 days because of the fresh coconut and mama saran If you are using normal dry saran then it can be stored and good to eat for 1 month