What we are cooking today: Karanji
What is Karanji? A sweet pastry made of arrowroot, semolina, clarified butter and nutmeg. How to make Karanji? Stay tuned with us.
Before I go on to the Karanji recipe, let me tell you that this recipe comes from the kitchen of a wonderful cook, who also happens to be very close to us and on whom we do count for some excellent food when the gastronomic bugs calls for it.
Have a bite of these wonderful, light, airy and full of sweety goodness Karanji or puffs and you’ll know why it takes one years to perfect the skills of making karanji: its not just a saying.
Almost like a pastry puff, karanji’s are layers of unsweetened dough folded into perfection with sweet semolina filling. Here is an authentic Karanji Recipe from an authentic maharashtrian Kitchen.
For the Dough
- Arrowroot: 2 cups
- Ghee: 1 cup
For the filling: (All toasted separately except sugar and nutmeg)
- Wheat flour: 1 cup
- Desiccated coconut: 1 cup
- Poppy seeds: 1/3rd cup
- Ground Sugar: 2/3rd cup
- Nutmeg: 1 tbsp
- Knead arrowroot with ghee to a soft dough and make three circles or “Chappati” out of it.
- Secure each roti with ghee.
- Now, mix all the filling ingredients and keep.
- Cut the circle into half and from each half make 4 karanjis.
Take a strip, ladle a spoonful of fillings, flip over the dough and secure the edges.