Sunday, September 16, 2012

Karanji/karji kai/nevri




Recipe by Preethi baliga
Karjikai/karani/nevri is a deep fried dumpling that is a common Maharashtrian and southindian traditional sweet made during festivals like ganesh chaturthi,Deepavali or special occasions. It is crispy on the outside with a sweet stuffing. The stuffing is made with a combination of coconut, sugar/jaggery and nuts.
Prep time: 30 mins
Cook time: 30 mins
Total time: 60 mins
Yield: 12-15
Ingredients
  • 1 cup Maida/all purpose flour
  • 3/4 cup Chiroti rava/super fine semolina
  • 2tbsp hot oil/ghee
  • 1/2 liter oil for frying
  • 1/4 cup Sugar
  • 1/2 cup dry coconut/copra ( grated)
  • 2tsp White til/sesame seeds
  • 1tsp Spice powder( cloves,cinnamon and cardamom)
  • 1tbsp Cashew nuts,raisins,almonds
Cooking Directions

  1. Dry roast til/sesame seeds and keep aside.
  2. Now Coarsely grind sugar,dry coconut grated,spice powder, and cashew nut,raisin and almonds,Now the filling is ready to go into our karanji
  3. For making karanji dough ,first heat oil or ghee ,mix in maida,chiroti rava and salt and hot oil.
  4. Knead the flour into a firm yet pliable dough with warm water.Cover it with a wet cloth and set aside for 20-25 mins.
  5. Divide the dough into little lime sized balls
  6. Roll each ball into round circles ,now place a spoonful of stuffing in the middle.Dip a finger into cold water, and gently dampen only one half of the edges and then gently fold and shape it like puff.Make sure the edges are sealed properly.
  7. Heat oil in a deep kadai/pan,gently slide 2-3 karnjis at a time into the hot oil and fry them till crisp.Drain them out on paper towels.
  8. Once cold store them in an air tight container.
  9. They can be made and stored for up to 2 weeks .For better result store in an airtight container.

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