Karanji

Recipe Ingredients

		For The Dough
30		Flour
85		Rawa
40		Ghee
		A pinch of salt
		Milk and water as required for mixing the dough
		Oil for frying
		For The Filling
2 tablespoons	30ml	Mawa
55		Grated coconut
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Poppy seeds
2 teaspoons	10ml	Raisins - (optional)

Recipe Instructions

To prepare the filling: PASS the mawa through a sieve. Add the grated coconut, powdered sugar, poppy seeds and raisins, if using them. Mix well and keep aside.

To prepare the dough: Mix flour and rawa. Rub 30 g. ghee into the flour-rawa mixture. Add salt and milk-water mixture to bind to a stiff dough. Cover and set aside for half an hour.

Divide the dough into small portions. Apply a little ghee and knead each dough ball well until smooth. Roll into puris, about eight cm. in diameter. Put a little filling in the center and fold over to form a half circle. Seal the edges with a little water. Flute the edges. Deep fry in hot oil until light brown and crisp. Drain and store in an airtight container.

Source:
Rasa W1, Kerala Vegetarian Restaurant, London

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.