Ingredients
• Cover
• Refined flour (maida) 2 cups
• Semolina (rawa/suji) 1/4 cup
• Ghee 4 tablespoons + for brushing
• Milk 3 tablespoons + 1 cup
• Saffron (kesar) a generous pinch
• Stuffing
• Split green gram skinless (dhuli moong dal) ,soaked for ½ hour and boiled 1 cup
• Ghee 2 tablespoons
• Assorted nuts (almonds, cashew nuts, walnuts),chopped 2-3 tablespoons
• Raisins 2 tablespoons
• Green cardamom powder 1/4 teaspoon
• Nutmeg,grated 1/4 teaspoon
• Khoya/mawa 1/4 cup
• Sugar 1/2 cup
• Semolina (rawa/suji) 2 tablespoons
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.
• Cover
• Refined flour (maida) 2 cups
• Semolina (rawa/suji) 1/4 cup
• Ghee 4 tablespoons + for brushing
• Milk 3 tablespoons + 1 cup
• Saffron (kesar) a generous pinch
• Stuffing
• Split green gram skinless (dhuli moong dal) ,soaked for ½ hour and boiled 1 cup
• Ghee 2 tablespoons
• Assorted nuts (almonds, cashew nuts, walnuts),chopped 2-3 tablespoons
• Raisins 2 tablespoons
• Green cardamom powder 1/4 teaspoon
• Nutmeg,grated 1/4 teaspoon
• Khoya/mawa 1/4 cup
• Sugar 1/2 cup
• Semolina (rawa/suji) 2 tablespoons
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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