Palak Karanji | How to make Palak Karanji

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By Chef (Mrs) Reetu Uday Kugaji
Created on 4th Nov 2015
  • Palak Karanji, How to make Palak Karanji

About Palak Karanji

A Maharashtrian Sweet prepared with a twist. Keeping the Traditional Karanji in mind I thought of treating the spinach lovers and the spinach avoiders by using Spinach, Pistachio nuts, Jaggery, Honey, Whole wheat flour, Semolina , Dry coconut, sesame seeds, poppy seeds and other Indian flavourings in the filling.

Palak Karanji, a deliciously finger licking recipe to treat your family and friends. This recipe of Palak Karanji by Chef (Mrs) Reetu Uday Kugaji will definitely help you in its preparation. The Palak Karanji can be prepared within few minutes. The time taken for cooking Palak Karanji is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 12 people. The recipe details out how to make Palak Karanji step by step. The detailed explanation makes Palak Karanji so simple and easy that even beginners can try it out. The recipe for Palak Karanji can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Palak Karanji from BetterButter.

  • Prep Time0mins
  • Cook Time30mins
  • Serves12People
Palak Karanji

Ingredients to make Palak Karanji

  • Ingredients for the filling:
  • Spinach leaves without stem – 01 bunch medium size.
  • Jaggery grated fine - ½ cup
  • Honey - ½ cup
  • Pistachio nuts powder - 2 tsp
  • Roughly chopped pistachio nuts - 6 tbsp
  • Raisins - 15 gms
  • Whole wheat flour - 1/4 th cup
  • Semolina - ĵ th cup
  • Dry coconut grated -  th cup
  • Sesame seeds - 1 tbsp
  • Poppy seeds - 1 ½ tbsp
  • Pure Ghee /Peanut oil - 1 ½ tsp
  • Green cardamom powder - ½ tsp.
  • Nutmeg powder - a pinch
  • Ingredients for the outer crust:
  • Semolina - ĵ th cup
  • All-purpose flour - 1  th cups
  • Salt to taste
  • Sugar to taste
  • Pure ghee - 1 ½ tbsp.
  • Milk – ½ cup or as required
  • For covering the dough: Muslin cloth
  • For Deep frying: Pure Ghee - as required for deep frying

How to make Palak Karanji

  1. For the Filling: Wash and blanch the spinach leaves in very hot water for 2-3 minutes.
  2. Drain the water and refresh under cold water to retain the green colour of spinach.
  3. Puree the spinach in a food processor/mixer. In a non-stick pan add spinach puree, to that add honey, coarsely ground pistachio nuts and roughly chopped pistachio nuts - 2 tsp and reduce till a thick consistency. Keep aside to cool.
  4. Broil/dry roast each ingredient separately i.e. the coconut, sesame seeds and poppy seeds in a heay bottomed non-stick pan, until it turns light golden brown. Do not burn.
  5. Do not mix. Keep each ingredient separately. Let the ingredients cool down. Now in a food processor/mixer, blend coconut, sesame & poppy seeds separately to a coarse texture.
  6. In a non-stick pan, lightly roast the semolina in ghee till it turns golden brown. Keep aside. Roast the whole wheat flour as the semolina.
  7. Put all the filling ingredients in a food processor/ mixer, including the flour, semolina, cooked spinach mixture, coarse powders, jaggery, cardamom and nutmeg powder together and blend them till they form a coarse paste.
  8. Add roughly chopped Pistachio nuts and raisins. Mix well, keep aside.
  9. For the crust: Heat ghee in a non-stick pan. Once the ghee has melted turn off the flame and keep aside. Add in the all-purpose flour, semolina, sugar and salt into a large glass bowl.
  10. Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside to rest for at least 2 hours.
  11. Divide the dough into 24 small portions and shape into balls. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle and thinly flute the edges to seal it well.
  12. For the Frying: Heat sufficient ghee in a kadai and deep fry the karanjis on medium heat, till they are crisp and a pleasant golden colour. Drain on absorbent paper and allow to cool completely.
  13. For the Serving: Serve the Maharashtrian Karanjis with a healthy twist, which are now ready to be served for the festival of lights i.e. Deepawali.
My Tip: The dough is covered with a damp muslin cloth to prevent it from drying. My reason of using spinach in the Karanji is usually people think of spinach only when it comes to Palak Paneer or Palak corn, I thought of creating something out of the box. It reminds me of the Jingle “Taste Bhi Health Bhi”. Kids usually avoid eating spinach, what could be better than this. Now a days people prefer less oily foods so you may use an air fryer instead of deep frying. Have a Safe and Rocking Deepawali. Shubh Deepawali !!!!!!!!

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