खाज्याची करंजी | Khajyachi Karanji by MadhurasRecipe | Diwali Recipe | खुसखुशीत करंजी
Hello, Let's, see how to make karanji today.. Last year we had seen how to make maida karanji.. Today we will see how to make rava karanji using sata.
. Take 1 cup fine sooji into a dish.. Add 1/4 tsp salt and mix well., Add very little milk and make thick dough. Very thick.. We have already seen lot many Diwali recipes., Like chakali bhajanichi, chakali wheat, flour, chakali How to make shev bhavnagari shev.
. We have seen karanji shankarpali anarase khare, shankarpale khare kaju. I have already posted all these recipes.. I will update their links in description box below. Still, if you face any problem while searching these recipes.
Tell me in the comment box below.. I will share that recipe link with you.. I have kneaded thick dough using milk., Make it even. Transfer the dough into a bowl. Cover and rest it for about an hour.. Let's, see how to malke stuffing.
Heat up the pan and add 1 tsp poppy seeds.. We have to roast poppy seeds. After roasting poppy seeds. Well, Take it out into a dish., Keep it aside. Roast dry coconut.. I have taken 1 cup dry coconut.
. This porportion of stuffing is for 2 cups rava.. I will make a little more stuffing to make recipe in Diwali later.. If you take 1 cup rava, then take 1/2 of this proportion to make stuffing. Try not to use black part of coconut while grating.
Skip it. Roast coconut until it turns light golden on low heat.. I have roasted cocont on low heat and it has turned nice golden.. It has got even color.. Take it out into dish with roasted poppy seeds.
. Let's, roast wheat, flour., Add 2 tsp ghee and 1/4 cup wheat flour. Roast until it turns light. Golden. Do not roast more.I haev rosted wheat flour a little on low heat.. It has begun to turn light golden.
Trun off the gas. Transfer, the roasted wheat flour into poppy seeds and coconut mixture.. Let it cool down a little., Then we will add powdered sugar in it.. The mixture has cooled down a little., Add 1/2 cup powdered suagr.
. You can change the quantuity of sugar depending on your liking., Add 1/2 tsp cardamom powder. Mix, well. Stuffing is already.. Let me test it., It is perfectly sweet. Stuffing is already.. I have rested the dough for about 1-1 1/2 hour.
. It has become a little soft.. Take blender pot, Break the flour into pieces and put into blender.. You can beat it in morter and pestle too., But to make the process easy and simple, I am using mixer.
, I have taken 1/4 cup ghee., Add 1 tsp, ghee and blend. Add a little ghee at a time. 1/4 cup. Ghee should be added. So that karanji becomes nice and crispy.. You can use any ghee like desi, vanaspati or dalda.
. I am using desi ghee. Take out the blended dough.. After taking the dough out knead it relly good.. There is no need to use 1/4 cup ghee.. 3 tsp ghee was enough., Add 1 tsp at a time and blend. continue until dough turns soft.
Like this. Divide the dough into 3 portions., Let's, add color in it. I am using orange food color.. You can skip adding color.. I divided the dough into 3 colors white orange and green., Keep it aside.
. I have taken 3 tsp corn, flour., Add 1 tsp ghee in it., Beat corn flour and ghee nicely. After beating really good, keep it aside.. Let's. Roll the dough. After rolling orange dough, put it into a dish.
, Take white dough and roll it.. It is already getting nice layers., Keep it aside.. Add beated corn mixture onto rolled orange dough. And spread it evenly. Transfer the white chapati on it. Spread corn flour sata on this chapati too.
. Take green dough and roll it. Transfer green chapati on to white chapati. Spread remaining sata on it. After spreading sata roll it.. Make a tight roll and not a loose one.. If you make loose roll, Then these layers will open up while frying and stuffing will come out of it.
So make as tight roll as possible. And make it a little longer. After making it even cut it into small pieces or lati.. Looking nice. Take one lati.. If you have kneaded the dough well, then you won't need to use any flour at all.
Roll. It carefully. Fill the stuffing and seal the karanji. Press well to seal it. So that, while frying in ghee, the edges won't open, up., Close the edges properly, while sealing. You an use firaki.
, But I am using fork. Here. Fork gives nice and even design to karanji. Press the edges with fork. Keep karanji aside.. I will make all karanjya in the same way.. I have made karanjya. Let's fry these.
. I have heated up ghee for frying karanji. Fry karanji, on low heat.. I have fried karanji until it gets light golden color. On very low to medium heat.. Karanji should not change its color.. At the same time, it should not remain raw.
. Let's. Take these out.: These have got nice layers., Let's fry all, karanjya in the same way. karanjya are already.. These are looking just awesome., Really yummy.. You can see the nice layers. Last year.
We might have seen similar karanjya.. You must be thinking.. What is the difference? In these Last year's was maida karanji, which was more crunchy.. It remains crunchy for longer days.. This karanji is crispy.
. Crunchy and crispy are 2 different things.. This karanji melts in mouth.. If you like, this type of karanji, Then do try this recipe for Diwali.. It turns really good and tastes awesome.. These karanji remain good for about 8-10 days.
. Thank you very much for watching my recipe.. Let's meet again with such nice recipe. Till then keep smiling be happy and keep on eating.
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