Name: Karanji (Sweet Fried Dumplings With Sweet Coconut Stuffing) recipe by Vibha Bhutada at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: For the Covering:; 1 cup all-purpose flour; 1/4 cup Semolina; 1 tbsp ghee, melted; Pinch of salt; 1/3 cup milk, or as required; Vegetable oil, for deep frying; Milk, for sealing; for the stuffing:; 1 cup freshly grated coconut; 1 cup granulated sugar; 1/4 tsp Cardamom Powder; Pinch of nutmeg

ABOUT Karanji (Sweet Fried Dumplings With Sweet Coconut Stuffing) RECIPE

Karanji is a traditional Maharashtrian sweet, commonly prepared during the festival of Diwali and Ganesh Chaturthi. Every region has different name and different stuffing recipes. My grandmother stuffs it with sweet coconut. Every Diwali, we prepare Karanji's using her recipe. Crunchy, sweet and flavorful delicacy that is filled with oodles of delicious soft goodness of coconut, sugar and spices.

Instructions

For the Covering:
Take all-purpose flour, semo;ina and salt in a bowl. Combine well.
Heat ghee in a small pan.
Make a depression in the centre of the flour mixture and pour the hot ghee and rub it into the flour to form breadcrumbs like texture.
Now start adding little milk at a time and knead it into a stiff and smooth dough.
Cover it with plastic wrap or kitchen towel.
Let it rest for 30 minutes.
Meanwhile, make the stuffing.
Heat a pan and add the coconut and sugar.
Saute on a low flame till the sugar is melted, taking care the mixture does not become too dry.
Remove from the flame and add the cardamom powder and nutmeg. Mix well.
Transfer it to a plate and let it cool down completely.
After the resting time, knead the dough once again and make it smooth.
Divide the dough into 12-15 equal portions.
How to roll and shape:
Take one of the small dough pieces and with the help of a rolling pin, roll out the portion into a circle of 4-5" diameter.
Put about 1 tablespoon of the stuffing in the center.
Now apply some milk around the edges using your finger or use the pastry brush. This will help to seal it well.
Now fold it into half moon shape.
Seal the edges properly by pressing it with your fingertips. Its crucial to avoid the stuffing from coming out during frying.
Remove the excess sides with the help of karanji cutter.
Repeat the same procedure for the remaining dough balls and arrange them on a plate.
Keep them covered with cloth, so they do not dry out.
When you are about to finish shaping all of them, heat oil in a wok on low flame.
Once the oil is hot, slide few karanjis in it. Do not overcrowd.
Flip them for even browning.
Once it is fried, crispy and golden brown from all the sides, remove it using a slotted spatula.
Drain on an absorbent paper.
Repeat the process till all of them are fried.
Your lip-smacking, hot and crunchy Karanjis are now ready to be served.

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