Khusakhushit Karanji – Marathi Recipe

Instructions

For Cover:

• Take maida in a dish. Add fine Rava and salt. Add oil. You can add hot oil if you want.
• Mix the oil well with Rava and maida.
• To make karanji crisp, mix the oil with Rava and maida really good.
• Add milk and make thick dough out of it.
• Cover and give it a standing time of an hour.

For Stuffing:

• Heat a pan on medium heat. Add poppy seeds.
• Roast the poppy seeds on low heat for 3-4 minutes until it turns pink. Pour it out into a bowl.
• Now add Rava and roast it on low heat for 4-5 minutes. Pour out the roasted Rava into the poppy seeds.
• When it cools down add dry grated coconut. You can roast the coconut a bit if you like.
• Add powdered sugar, cardamom powder, and dry fruits and mix well. Stuffing for karanji is already.

For Sata:

• Take ghee in a bowl and beat it well so that it will lose it’s coarse texture and will be smooth and soft.
• It should be fluffy. Add cornflour and mix well again.
• Sata is already.

For Karanji:

• Knead the karanji dough well. Divide it into 3 equal balls.
• Take the dough and roll it into a thin chapati. Take it out in a dish, cover and keep it aside.
• In the same way, prepare the other chapaties from the remaining 2 balls of dough.
• Spread 1 tsp sata (ghee and cornflour mixture) evenly over the chapati.
• Put another chapati over this chapati. Again spread 1 tsp sata (ghee and cornflour mixture) evenly over this chapati too.
• Now put the 3^rd chapati over this. Spread the sata on this chapati too.
• Make a roll of all three chapaties. Roll this roll again. Cut this roll into small balls i.e. latya. Put them covered in a bowl.
• Take one lati, put it’s layered side up and roll it into a small disc (puri).
• Fill the puri with stuffing. Apply a little milk on the edge of the puri, so that the karanji will be nicely sealed.
• Close and seal the karanji well. Or the stuffing may come out while frying the karanji.
• Make a design with help of a fork to seal the edges of karanji or you can cut the edges of karanji with a pizza cutter. Karanji is ready to fry.
• Keep the ready karanji covered until you prepare all karanjis.
• Heat oil in a pan. Drop a karanji in hot oil to fry. Fry on low heat.
• Karanji may get over fried and it gets even color from all sides. Also, it gets nice layers.
• Flip over once it gets light brown color and fry from another side.
• After frying nicely from both sides remove karanji from hot oil and put it on tissue paper. It gets nice layering from both sides.
• When karanji cools down completely, store it in an airtight container.
• It has got a shelf life of about 1 to 1 1/2 week.
• You can prepare 12 medium size karanji from 1 cup maida and 1/2 cup Rava mixture.