Karanji

Prep 0 h : 35 m
Cook 0 h : 30 m
Serves
30

Ingredients

  • 200g maida (refined flour)

    150g semolina

    A pinch of salt

    1 tbsp ghee (clarified butter), melted

    50ml milk, warmed, plus extra

    100g dry coconut, grated

    25g raisins, chopped

    2 tbsp chopped mixed nuts

    150g powdered sugar

    pinch cardamom powder

    oil, for deep-frying


Method

  • Sieve together maida, 50g semolina and salt. Add melted ghee and mix with fingers until mixture is a breadcrumb-like texture. Add warm milk and knead to make smooth dough that is not too soft and not too stiff. Cover with a damp cloth and leave to rest for 30 minutes.

    To prepare stuffing, warm coconut in a dry pan for 20-30 seconds. Remove and keep aside. In same pan, dry-fry remaining semolina over low heat until it begins to brown. Remove and mix with roasted coconut. Add remaining ingredients and mix well.

    Divide dough into 30 balls. Roll each into a 15cm-diameter disc. (Do not dust balls with flour during rolling process – dough will have enough elasticity of its own.)

    Brush a few drops of milk around edges of discs, place portions of coconut mixture slightly off centre, fold discs to make half moon shapes, press edges together and seal.

    Warm oil in a deep pan over medium heat (if it is too hot the karanji will not cook through). Carefully drop karanjis into oil in batches. Deep-fry until golden brown. Remove and drain on kitchen paper.

    If keeping for later use, leave to cool completely then store in an airtight container.