Karanji is made primarily during festivals like Ganesh Jayanti, Holi and Diwali in Maharashtra.
Its one of the main sweets served and is made with utmost care and precision as there is not sugar added in the process making it difficult to maintain the sweetness of the dish. A slight imbalance could send the dish for a toss so the proportion matters. Here goes the recipe…
Recipe:
Heat a Wok or a deep pan.
Once the wok is heated, add jaggery and let it melt.
Add grated coconut and stir well till you get the aroma of the fried coconut with Jaggery. Observe the color of the mixture turning brownish. Switch off the stove.
Add cardamom powder, Nutmeg powder, saffron and raisins and stir well.
Keep it aside to cool down till it reaches room temperature.
Make dough of the regular wheat flour. Add 1 tablespoon rice flour and make a dough ball.
Roll small round balls and beat them flat in small Puri shapes. Ensure they are slightly thick.
Place the mixture on the puri and roll it to give the shape of a karanji (as shown in pic)
Place oil in a Large pan. Add the karanji’s slowly in the heated oil and deep fry till golden brown.
Remove and serve hot.
Uttpal K
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