Karanji

Ingredients:

DOUGH

1 Cup plain flour / maida

2 tbsp Semolina / rawa

3 tbsp milk / water

pinch of salt

2 tbsp ghee, warm

(Mix semolina and water and keep aside for 10-20 min, then mix with plain flour salt and ghee to form a crumbly dough, then add water little by little to form a soft dough and cover with wet cloth , keep aside for 30-45 min. Knead well before rolling.)

PASTE to apply for ROLLS

2 tbsp of ghee / loni / butter at room temperature

2 tbsp cornflour

(mix together both the ingredients to a smooth paste )

FILLING

1/2 cup dried grated coconut

1/2 sugar powdered

4 tbsp dry roasted sesame seed

2 tbsp white poppy seeds

1 tsp dried ginger powder / sunth

1 tbsp dry roasted semolina

1 tsp dry roasted whole wheat flour

 pinch of salt

(Dry roast everything separately except sugar, salt and ginger powder. Grind to a coarse mixture, better if grind separately if possible to get a correct texture. And then mix together everything with sugar, salt and ginger powder)

• Step 1.0: Knead the dough and divide into 6-8 parts.
• Step 2.0 : Roll each part, and keep aside. It should be rolled thin, thin than chapati.
• Step 2.1: Now take one rolled base and apply the paste of - ghee and cornflour.
•                keep the second base on top of first after applying the paste.
•               Repeat the procedure for rest of the rolled bases.
• Step 3: Now roll the whole stack to make a big roll like cigar and cut into small pieces.
• Step 5: Now roll each one into small base / puris .
• Step 6 : Fill each puri with the filling and close as shown above.
• Step 7: You can make some designs on the corner of the formed semi-circle.
• Step 8: Deep fry on medium hot oil for 3-4 min, till slightly golden brown.
• Step 10:Store in a airtight container when cooled.
•                Shelf life up to 15- 20 days