Maharashtrian Karanji recipe by Chef Jyot Singh (Radisson Blu, Ludhiana)
March 16, 2017
Here’s a twist for the Punjabi taste buds! This mouth watering Maharashtrian dessert recipe is going to give a tough competition to your Jalebis. Our sincere thanks to CHEF JYOT SINGH (Radisson Blu, Ludhiana) for bringing the sweetness of Maharashtra to Punjab and to the kitchens of our readers. Make this delicacy at home and add another wonderful dish to your prized Recipe book.
Serving size : 20 pieces
100 gm Sugar bura
200 ml Oil for frying
100 gm Semolina
5 gm Cardamom powder
50 gm Raisins
50 gm Cashew nuts
20 gm Almonds
100 gm Coconut fresh grated
500 gm Refined flour
100 gm Green moong dal (soaked overnight and made into paste)
2 gm Nutmeg powder
2 gm Cinnamon powder
50 ml Ghee
100 gm Khoya
Add water and ghee in the refined flour and knead into a stiff dough. Keep aside for 10-15 minutes. Knead the dough again and divide into small balls.
Take ghee in a pan and roast semolina on low flame till it changes colour. Add green moong dal paste and cook for 10 minutes.
Mix all the ingredients for the stuffing and cook on low flame stirring occasionally till the mixture obtains a dry consistency.
Roll each ball into a flat round and put a small portion of the stuffing in the centre.
Apply little milk on the edges and put into a gudiya maker.
Similarly make the remaining Karanjis.
Deep fry in hot oil till golden browns.
Thanks Chef Jyot for sharing your expertise and your tasty recipe with our readers! Our sincere thanks to the management of Radisson Blu, Ludhiana for their support and co operation.