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 Karanji __________________________________________________

   
  Ingredients
  Suji    1 cup    Ghee 1 tsp
  Mawa 100 g    Charoli 20 g
  Dessicated Coconut 50 g    Salt a pinch
  SugaRite 20 g   
 

 

 

   
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Serving size: 6-7 portions

Method

  1. For the stuffing, cook mawa, coconut, charoli and 20 SugaRite sachets (1 g each) together for 5 minutes.

  2. For the cover, mix suji, ghee and salt together to make the dough. Keep it aside for ½ hr.

  3. Make small three inches round thin chapattis.

  
 
 
 

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  1. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough.

  2. You can seal the edges by applying a little milk and pressing down hard and cover them with thin wet muslin cloth.

  3. After all the karanjis are stuffed, fry them in very hot oil. Soak off the excess oil onto paper napkins and serve.

 

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Ras Malai  l Black Forest Cake l  Fruit Punch l  Dough Nuts  l Mango Cheese Mousse Shakkar Para  l  Sheera  l  Pineapple Malai Burfi  l  Besan Burfi  l  Pinacolada
Varhadi Modak  l  Dry Fruit Rice Kheer  l  Apple Cream Custard  l  Karanji
 Gaajar ka Halwa
 

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