Special Recipe of Karanji by Chef Roopa Nabar, TTK Prestige

KARANJI

Ingredients:

1 cup refined flour + for dusting

1 tablespoon semolina

1½ tbsps ghee

Milk as required + for sealing

1 cup grated dried coconut

1 tablespoon sesame seeds

2 tablespoons split Bengal gram (chana dal), roasted

½ cup grated jaggery

1 teaspoon green cardamom powder

Oil for deep-frying

Method

1. Combine flour, semolina and ghee in a bowl. Mix well till it resembles breadcrumbs.

2. Add milk gradually and knead into a stiff dough. Cover and set aside.

3. Heat a Prestige Omega Deluxe Granite Kadai. Add coconut and roast for 5 minutes or till lightly browned. Transfer into a bowl.

4. Grind the roasted Bengal gram in a Prestige Endura mixer into a coarse powder.

5. Dry roast sesame seeds in the same kadai till well browned. Add to the coconut alongwith powdered Bengal gram and mix well. Cool the mixture to room temperature.

6. Add jaggery and cardamom powder and mix well.

7. Heat sufficient oil in a Prestige Omega Deluxe Granite Kadai.

8. Divide the dough into equal portions, shape them into small balls and roll out into medium discs dusting with flour.

9. Place a spoonful of coconut mixture in the centre, apply milk on the edges of half the disc, fold over and press the edges to make a crescent. Cut the extra edges with a karanji cutter.

10. Deep-fry karanjis in hot oil till light golden. Drain on absorbent paper.

11. Serve.

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