Karanjee

Karanjee is a fried dumpling with coconut & sugar filing prepared on Narali Pournima which is also obeserved as Rakhee Pournima. Sisters tie a sacred thread on their brother's wrist signifying the brothers responsibility to protect her all her life.This post is for my dearest brother Rohit. Hope you have a special day today & a special thanks to my artist friend Aparna for drawing the rakhee.

Ingredients

for filing

1. 1 grated coconut (approx 2 cups)
2. 1 cup powdered sugar 
3. 1 tsp cardamon powder
4. 2 tsp crushed poppy seeds
5. oil for frying

for dough

1. ½ cup all purpose flour (maida)
2. ½ cup semolina (rava)
3. 3 tsp Ghee (hot)
4. salt to taste
5. warm milk to prepare dough
6. warm water as needed

Method

for saran (coconut filing)

1. Mix the grated coconut & sugar, and cook it till it becomes dry,  after it cools add cardamon powder & crushed poppy seeds

for cover

1. Mix all purpose flour, semolina, pinch of salt and hot ghee and knead the dough with warm milk & water mixture. Keep aside for ½ an hour and then knead again for 10 minutes continuously, till the dough is soft & smooth.
   for preparing karanjees
2. Make small lemon size balls, roll each ball into puris. place 2 teaspoon of coconut filling at the center of the puri. Apply milk on the edges with finger to close the edges & to make a shape like a moon; press the edges gently and firmly
3. Place the raw karanjee in a soft wet cloth, keep aside until all the karanjee are ready to fry
4. Deep fry the karanjee's in hot ghee utill done on a very low flame
5. Karanjee's can be stored for 8-10days in a cool and dry place in an air tight container