Coconut Karanji Gujiya Recipe by Surekha Dongargaonkar
Cooking Instructions 50 minutes 1 For preparing covering of karanji, Sieve refined flour and semolina. Add salt & mix well. Add 4tsp melted ghee and rub into the flour mixture nicely. 2 Add milk and make a medium hard dough. Knead well and keep the dough covered for 15 minutes. 3 For preparing filling material for karanji, roast dry coconut in a pan for 4 min on low flame and remove in a dish. 4 Add 2tsp ghee in the pan and roast semolina for 3 min. Add nuts to semolina and fry again for 1/2 min. Mix with roasted coconut. 5 Take 4tsp ghee in a pan. Roast chick peas flour till the flour is golden colour and aroma is experienced. 6 Crush roasted coconut with by hand. Mix roasted semolina, chickpeas flour, powder sugar, cardamom powder with crushed coconut. Karanji filling is ready. 7 Now knead dough for one min nicely and make equal size balls. 8 Take one ball and roll into Round shape like roti or puri. Put one spoon of filling material and fold it. 9 Press edges nicely (if required use water lining). 10 Use karanji cutters and cut the edges. 11 Similarly make all Karanjia and cover them with wet thin cloth. 12 Heat oil or ghee in a Kadhai on medium flame and fry karanjis till they are of golden colour. 13 Diwali special karanjis are ready. Enjoy them. 1 For preparing covering of karanji, Sieve refined flour and semolina. Add salt & mix well. Add 4tsp melted ghee and rub into the flour mixture nicely. 1 For preparing covering of karanji, Sieve refined flour and semolina. Add salt & mix well. Add 4tsp melted ghee and rub into the flour mixture nicely. 2 Add milk and make a medium hard dough. Knead well and keep the dough covered for 15 minutes. 2 Add milk and make a medium hard dough. Knead well and keep the dough covered for 15 minutes. 3 For preparing filling material for karanji, roast dry coconut in a pan for 4 min on low flame and remove in a dish. 3 For preparing filling material for karanji, roast dry coconut in a pan for 4 min on low flame and remove in a dish. 4 Add 2tsp ghee in the pan and roast semolina for 3 min. Add nuts to semolina and fry again for 1/2 min. Mix with roasted coconut. 4 Add 2tsp ghee in the pan and roast semolina for 3 min. Add nuts to semolina and fry again for 1/2 min. Mix with roasted coconut. 5 Take 4tsp ghee in a pan. Roast chick peas flour till the flour is golden colour and aroma is experienced. 5 Take 4tsp ghee in a pan. Roast chick peas flour till the flour is golden colour and aroma is experienced. 6 Crush roasted coconut with by hand. Mix roasted semolina, chickpeas flour, powder sugar, cardamom powder with crushed coconut. Karanji filling is ready. 6 Crush roasted coconut with by hand. Mix roasted semolina, chickpeas flour, powder sugar, cardamom powder with crushed coconut. Karanji filling is ready. 7 Now knead dough for one min nicely and make equal size balls. 7 Now knead dough for one min nicely and make equal size balls. 8 Take one ball and roll into Round shape like roti or puri. Put one spoon of filling material and fold it. 8 Take one ball and roll into Round shape like roti or puri. Put one spoon of filling material and fold it. 9 Press edges nicely (if required use water lining). 9 Press edges nicely (if required use water lining). 10 Use karanji cutters and cut the edges. 10 Use karanji cutters and cut the edges. 11 Similarly make all Karanjia and cover them with wet thin cloth. 11 Similarly make all Karanjia and cover them with wet thin cloth. 12 Heat oil or ghee in a Kadhai on medium flame and fry karanjis till they are of golden colour. 12 Heat oil or ghee in a Kadhai on medium flame and fry karanjis till they are of golden colour. 13 Diwali special karanjis are ready. Enjoy them. 13 Diwali special karanjis are ready. Enjoy them. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Homemade “Olive Garden” Alfredo sauce Oatmeal cookie (only 3 ingredients) Crepe Batter Chili, in Memory of my Mother Plum chan chicken wings Homemade “Olive Garden” Alfredo sauce Oatmeal cookie (only 3 ingredients) Crepe Batter Chili, in Memory of my Mother Plum chan chicken wings Aloo tamatar Roti Aloo gobhi Pakore Aloo sabji Aloo tamatar Plain paratha Parwal sabji Methi paratha Date stuffed cookies Aloo tamatar Roti Aloo gobhi Pakore Aloo sabji Aloo tamatar Plain paratha Parwal sabji Methi paratha Date stuffed cookies