Karanji is a sweet calzone with a stuffing of dessicated coconut, a mix of nuts with flavour of cardamom. Karanji has a special significance in festival like Diwali, Holi or Raksha Bandhan in Maharashtra, Rajasthan and Madhya Pradesh.
I have posted one version (Rajput) of karanji in the “Diwali Cha faral” earlier, this one is the Maharashtrian version. So here is my take on Karanji.
For the cover –
4 cups all purpose flour (maida), 11/2 cup semolina, salt 1tsp, ghee 1cup. Water to knead the dough.
Also we will need a mixture (paste) of ghee and cornflour to line the layers.
For the stuffing –
Dessicated dry coconut 250 grms, poppy seeds ½ cup, mix finely chopped nuts (almond, pistachio, cashew) ½ cup, raisins handful, nutmeg powder ½ tsp, cardamom powder 1tsp. Ghee 2tabsp. Castor Sugar 175grams.
In a mixing bowl add maida, semolina and salt. Rub ghee to make a Sandy mixture. Add some water to knead into a stiff dough. Rest for an hour covering it with wet cloth. Divide the dough into 4 balls and roll it into thin chapatis. Now layer the chapatis and line it by spreading the mixture of cornflour ghee paste. Roll it tightly and divide the roll into 1 inch rolls. Keep it covered for another 15 mins.
Heat ghee in a broad pan and roast poppy seeds till golden brown, now add the rest of the ingredients except sugar, toast lightly for a couple of minutes. Allow it to cool and then add the powdered sugar. Adjust the sweetness accordingly.
Making the karanji.
Roll the dough into small Puris ⅚ inches diameter. Place it on the karanji mould and add a table spoon full of stuffing. Apply water on the edges and seal it tightly. De-mould it and fry on medium heat till it turns crispy, golden and you see the layers.
Enjoy all the festivities with such golden goodness.