Sweet filling of sugar and grated coconut in a nice and crisp outer covering made up of refined flour and semolina. Deep fried to a nice and light golden yellow colour . This sweet is a must-have during the festival of lights 'Diwali' . There are few variations in the way the 'Karamjees' are prepared in each household. Sometimes the filling is made up of dry coconut and powdered sugar. We however prefer the fresh coconut ones. Sharing here my way of preparing it. Hope you all like it.
INGREDIENTS :
FOR THE FILLING : (Will make around 20 nos)
Freshly grated coconut 1 nos
sugar same quantity as the grated coconut .
cardamom powder 1 tsp
saffron strands few
raisins 50 gms... (You can omit if you don't like)
cashewnut pieces 50 gms (You can omit if you don't like)
FOR THE COVERING :
Maida (Refined flour) 1 bowl (Med sized)
Semolina (Rawa) 1/2 bowl (Med sized)
Warm milk 1/2 bowl
Pinch of salt
water if required
Ghee 1 Tbsp
Oil or 'Vanaspati' ghee for frying .
METHOD :
TO PREPARE THE FILLING :
1. In a thick bottomed wok, mix the grated coconut and the sugar.
2. Heat them on a low flame , mixing well till sugar dissolves completely.
3. Mix rest of the ingredients for the filling and keep aside to cool .
TO PREPARE THE DOUGH FOR THE COVER :
1. Mix the rawa (Semolina) in the warm milk and keep aside till it softens .
2. In a dish mix really well the ghee and the pinch of salt, It is better if you mix it with your hand . Mix till it gets a little frothy .
3. Now add the Flour (Maida) to this and mix really well.
4. Add the Rawa and milk mixture and mix.
5. Now using water only if required , knead this into a dough. (The dough should be stiff and not very soft)
6. Keep covered with a moist cloth and let the dough rest for 15 to 20 mins.
7. After 15 to 20 mins, using a rolling pin , or mortar and pestle, beat the dough to mix it really well again . (This is called 'kutun ghene' in Marathi). This makes the 'karanjee' really crisp .
8. Now take a small ball from the dough and roll it flat into a circle of around 3 to 4 inch diameter.
9. Add a spoonful of the coconut stuffing carefully in its centre.
10. Fold the edges to form a semicircle .
11. Seal the edges using very little milk .
12. Trim off the edges using a special trimmer available for this ('Kaatan' in Marathi )
13. Else you can seal them with the edges of a fork too.
Heat th Oil/Vanaspati ghee in a kadai . Once the Oil is hot , deep fry the 'karanjees' in the oil till nice and crisp.
Drain on an absorbent paper.
Once cool. Store in an airtight container and Enjoy !!!
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