II Karanji II

Ingredients: ( Serves : 4)

For the Cover :

  • 21/2 cups plain flour (maida)
  • 2tbsp oil
  • Large pinch of salt

For the Filling :

  • 1cup jaggery
  • 4 cups fresh coconut (grated)
  • 2tsp poppy seeds (dry-roasted)
  • 2tsp raisins
  • 1tsp cardamom powder

Preperation :

  • Make a stiff dough with the flour, oil, salt and water as needed.
  • Melt the jaggery in a heavy pan over low heat. As soon as it has completely melted, add the rest of filling ingredients and stir well.
  • Cook for 5 minutes. Remove from the heat and allow to cool a little.
  • Divide the dough into equal sized balls of about 3/4-inch in diameter. Roll each ball out to a thin disc, dusting with little flour if needed.
  • Place a little of the mixture in the center of the disc. Fold it in half to make a half moon shape. Seal the edges properly.
  • Make all the patties.
  • Heat oil in a kadhai or deep-frying pan.
  • Deep-fry each patty individually until golden. Remove with a slotted spoon and drain on paper towels. Serve at room temperature.