INGREDIENTS
for covering dough
all purpose flour (maida)- 2 cups
Semolina (rawa/suji)- 1/4 cup
Ghee- 4 tbsp + for brushing
Milk- 3 tbsp + 1 cup
Saffron (kesar)- a big pinch
Stuffing
yellow moong dal, soaked for ½ hour and boiled- 1 cup
Ghee- 2 tbsp
Assorted nuts (almonds, cashew nuts, walnuts),chopped- 2-3 tablespoons
Raisins- 2 tbsp
Green cardamom pdr- 1/4 teaspoon
Nutmeg,grated- 1/4 tsp
Khoya/mawa- 1/4 cup
Sugar- 1/2 cup
Semolina (rawa/suji)- 2 tbsp
Method:
Preheat oven to 160°C. Sieve together refined flour and semolina in a bowl. Add 4 tablespoons ghee and knead into a stiff dough using ¼ cup milk. To make stuffing, heat ghee in a non-stick pan. Add assorted nuts and raisins and sauté for 2 minutes.
Add green gram, mix and sauté for 5-7 minutes. Add cardamom powder, grated nutmeg, khoya¸ sugar and semolina. Mix well and cook for 2 minutes. Remove from heat, transfer into a bowl and set aside to cool.
Divide dough into equal portions shaped into small pedas. Roll out pedas into small puris. Put a small portion of the prepared stuffing in the centre. Apply little milk on the edges, fold over and close to make a crescent shape. Press the edges and seal by folding the edges in a design manner, similar way a gujiya is made. Similarly make remaining karanjis.
Brush baking tray with little ghee and place karanjis on it. Brush them with little ghee and bake in preheated oven for 20 minutes. Heat 3 tablespoons milk in a small non-stick pan. Add saffron and bring to a boil. Remove from heat.
Brush karanjis with saffron milk after 12 minutes and bake again for 6-7 minutes. Cool, store in an airtight container.
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http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
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http://knee replacement-stick club.blogspot.com
for covering dough
all purpose flour (maida)- 2 cups
Semolina (rawa/suji)- 1/4 cup
Ghee- 4 tbsp + for brushing
Milk- 3 tbsp + 1 cup
Saffron (kesar)- a big pinch
Stuffing
yellow moong dal, soaked for ½ hour and boiled- 1 cup
Ghee- 2 tbsp
Assorted nuts (almonds, cashew nuts, walnuts),chopped- 2-3 tablespoons
Raisins- 2 tbsp
Green cardamom pdr- 1/4 teaspoon
Nutmeg,grated- 1/4 tsp
Khoya/mawa- 1/4 cup
Sugar- 1/2 cup
Semolina (rawa/suji)- 2 tbsp
Method:
Preheat oven to 160°C. Sieve together refined flour and semolina in a bowl. Add 4 tablespoons ghee and knead into a stiff dough using ¼ cup milk. To make stuffing, heat ghee in a non-stick pan. Add assorted nuts and raisins and sauté for 2 minutes.
Add green gram, mix and sauté for 5-7 minutes. Add cardamom powder, grated nutmeg, khoya¸ sugar and semolina. Mix well and cook for 2 minutes. Remove from heat, transfer into a bowl and set aside to cool.
Divide dough into equal portions shaped into small pedas. Roll out pedas into small puris. Put a small portion of the prepared stuffing in the centre. Apply little milk on the edges, fold over and close to make a crescent shape. Press the edges and seal by folding the edges in a design manner, similar way a gujiya is made. Similarly make remaining karanjis.
Brush baking tray with little ghee and place karanjis on it. Brush them with little ghee and bake in preheated oven for 20 minutes. Heat 3 tablespoons milk in a small non-stick pan. Add saffron and bring to a boil. Remove from heat.
Brush karanjis with saffron milk after 12 minutes and bake again for 6-7 minutes. Cool, store in an airtight container.
those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/
for crochet designs, my blog, those who like a particular design are free to mail me
http://My Crochet Creations.blogspot.com
For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com
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