Palak Karanji | How to make Palak Karanji

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ByChef (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 marvellous creation to spice up your day. Palak Karanji is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingPalak Karanji is just too tempting. This amazing recipe is provided by Chef (Mrs) Reetu Uday Kugaji. Be it kids or adults, no one can get away from this delicious dish. How to make Palak Karanji is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Palak Karanjiby Chef (Mrs) Reetu Uday Kugaji. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Palak Karanji is just the appropriate recipe to serve as many as 12. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • 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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