Jaggery Somasi / Karanji

Normally this is made in the south of the country with fried dal crushed, along with sugar powdered along with nuts and raisins, adding finely chopped dry coconut/copra/

On the north, karanji, is usually made with khoys/ mawa with dry fruits chopped along with little sugar powder. At times, sugar isn't added, but it is later on dipped in sugar syrup to coat it well.

Gur karakni is made in Varanasi. It is healthy, as gur has iron, along with raisins and other nuts chopped, some coconut pieces, poppy seeds or sesame seeds, which contains calcium and other minerals, nuts give proteins.

INGREDIENTS

for the covering

maida/ all purpose flour  1 cup

rava fine 1 tbsp

salt a pinch 

ghee 1 tbsp

rub ghee well into the flour, add salt and rava, mix well, make a soft dough with water, let it rest covered with a wet muslin cloth for 15 minutes.

then roll into small puris, or roll put one big roti, then cut circles, apply water in the edges of the puris to seal it well after stuffing it with ingredients below. then fry it in medium flame.

 

FILLING

jaggery small pieces  or powder 1 cup

raisins 1 1/2 tbsp

nuts chopped 4 tbsp

coconut pieces  3 tbsp

cardamom pdr 1/4 tsp

poppy seeds  1 tbsp

mix all well, stuff enough in each puri, seal well, you may either press the edges with a fork, or fold the edges all around to get a design, so it is well sealed.

once you have stuffed all the puris in this way and sealed well, fry in medium hot oil. 

once golden, drain and remove, cool well and then store in an airtight container.

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