Baked Karanji | Recipe by Archana in Marathi | Sweet Indian Snack with Coconut Filling | Ruchkar Mejwani

Karanji / Gujiya is one of the most popular sweet snack made during Diwali. Learn how to make crispy & crunchy Baked Karanji at home from our chef Archana on Ruchkar Mejwani.

Ingredients:

For Stuffing
1 Grated Coconut
1/2 Cup Milk
1/2 Cup Sugar
1/2 tsp Cardamom Powder
4 tbsp Milk Powder

For Dough
2 tbsp Hot Ghee
250 gms All Purpose Flour
2 pinches of Salt
Water

For Ghee & Cornflour mixture (Saatha)
1 Cup Ghee
Cornflour


Method:

- Heat a pan.
- Add grated coconut, milk and sugar. Mix everything well.
- Add cardamom powder and mix well.
- Add milk powder and mix everything well. Switch off the flame when the color of the mixture changes. Keep this stuffing aside.
- To make the dough in a bowl add all purpose flour, hot ghee and salt. Mix everything well.
- Add water as required and make a soft dough. Keep this dough aside.
- In a bowl add ghee. Mix the ghee well with your hands. Add cornflour and make a creamy mixture.
- Take the dough and divide it into three parts.
- Roll out chapatis of the each portion.
- Apply the mixture of ghee & corn flour to each chapati and place it on top of another as shown in the video.
- Roll the chapatis and close the ends.
- Cut the roll in small sizes. Roll the portion to make a not too thin puri.
- Take a tsp of the filling in the middle of the puri and stick the edges together.
- Apply some ghee to the baking tray. Place the karanji on the tray.
- Apply little ghee on the karanjis.
- Bake the karanjis on 180 degree for 20 minutes.
- Baked Karanji is ready to be served!

Host: Archana Arte
Copyrights: REPL

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