Monday, November 12, 2012

ओल्या नारळाची करंजी

Another sweet prepared for Diwali is करंजी/Karanji. It is a kind of fried dumpling stuffed with sweet coconut filling inside. There are two types of stuffing for करंजी, one is made with fresh grated coconut and another is made from shredded dry coconut. I personally like fresh grated coconut filling so let's get started with it.

Oil for deep frying
For Stuffing
3 Cup shredded fresh coconut( I used frozen shredded coconut, if using frozen don't forget to thaw it first)
2 Cup Sugar
2 Tbs milk powder
1/2 Tsp Cardamom powder
Pinch of saffron(optional)

Dough for करंजी/Karanji
1 Cup मैदा/Maida
1 Cup रवा/Semolina
1/4 Cup oil
1 Cup milk(approximately) cold or at room temperature

For stuffing combine shredded coconut and sugar in a large non-stick pan and cook the mixture on medium heat for 20 min, stirring occasionally in between. Towards the end of cooking process add milk powder and stir. You will know it's done when coconut and sugar are well incorporated and stuffing becomes thick. Don't overcook the stuffing otherwise it will be dry. Later add cardamom powder and saffron and mix well. Let the stuffing cool completely.
For the dough combine मैदा/Maida and रवा/Semolina together. Heat 1/4 cup oil in a small pan, pour this hot oil over semolina and maida mixture. Mix it and add milk little by little to knead a stiff dough. Keep it covered for 1 to 1 1/2 hours. After an hour or so take the kneaded dough and break it into pieces and process it in food processor with dough blade on. Or you can also use mixer/blender. This will make the dough soft and easy to roll. Make 1 to 1 /12 inch balls out of this dough and keep them covered with damp cloth to avoid drying.
 Before proceeding further keep your coconut stuffing, large plate and another damp cloth handy. Now take one ball and roll out thin to form a disc.
 Put a spoonful of coconut stuffing on one side of the disc and fold the other side to make a semi-circle. 
Press down the edges securing the stuffing inside. Next cut the edges with the help of  कातण(same spoon that we used for शंकरपाळे ). 
Repeat the same procedure for remaining balls. Keep the prepared Karanji in a plate covered with damp cloth.
 Heat oil in a kadhai and deep fry करंजी to light golden brown color.

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