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Grated Coconut – 1 ¼ cup
Grated Jaggery – ¾ cup
Cardamom Powder – ½ teaspoon
Maida – ¾ cup
Rava – 2 table spoon
Ghee – 1 teaspoon
Milk – ¾ cup
Coconut Oil – required.

Heat in a small container the grated coconut and the grated jaggery together for five minutes, stiring at times. Add the cardamom powder and stir again. The mix should thicken. In another pan mix Maida and rava with the heated ghee. After 2-3 minutes, add milk to it and make it a batter. Keep this closed for 15 minutes, after which the batter get thickened. Add some molk and kneed once again to make it soft. Make balls with this of one inch size. Spread this like poori. Put a spoonful of coconut mix on one side and lift the other side and seal the karanji. Either press this in a karanji cutter or beautify the edge with a cutter. When all the karanji are finished, keep it covered with a wet cloth. Heat the oil and fry the karanji on slow flame until golden.

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