Indian Food and Meal Ideas
Karanjia
This summer treat everybody at home with an exotic recipe. A feast for the one with a major sweet tooth.
For US to UK equivalents see this rough guide
Recipe Ingredients:
- For cover :
- 1 cup plain flour (maida)
- 1 tbsp. ghee
- water to knead
- For filling:
- 1/2 cup coconut flakes fine
- 1/2 cup khoya
- 1 tbsp. poppy seeds (khuskhus)
- 1 tsp. cardamon powder
- 1 tbsp. crushed almond
- 1/4 cup sugar ground
- 10 to 15 raisins
Method:
For cover:
1.Roast khoya to a light pink by stirring continuously over low heat.
2.Cool and break in fine crumbs with fingers.
3.Mix flour and ghee well.
4.Add enough water to make soft pliable dough.
5.Keep aside.
For filling :
1.Roast coconut flakes lightly. Cool.
2.Mix all other ingredients.
3.Check for sweetness.
1.Make small (4 ") rounds, not too thin not too thick .
2.Place 1 tsp. filling in one half of round .
3.Fold over the other half, sealing in the mixture.
4.Seal edges by twisting or pressing together .
5.Make all in t he same way.
6.Dry on clean cloth for 30 minutes.
7.Deep fry in hot ghee on low till light brown on both sides.
8.Drain and cool completely before storing.
Note: You may use a karanjia mould for filling them if available.
Making time: 1 hour.
Makes: 13 to 15 pieces.
As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide
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