Karanji
Various communities have their own versions of this recipe; for instance, they are called Gujiya in Gujarat and Karchikkai in Karnataka.
Renowned in Mumbai and throughout the Maharashtrian community, Karanjis are delightful fried pastries filled with freshly grated coconut and raisins. These treats are often eaten at festivals, particularly Diwali and Ganesh Chaturthi but are also the perfect accompaniment to a steaming cup of tea at any time of the day.
For the dough:
Plain flour
Water
Neutral oil
For the filling:
Semolina
Cardamom powder
Raisins
Cashew nuts, chopped
Almonds, chopped
Fresh coconut, grated
To cook:
2 tbsp oil or oil spray
Step 1 of 7
To make the filling: add the semolina to a large frying pan and toast on low flame till it changes colour.
Step 2 of 7
Add the condensed milk, cardamom powder, raisins, cashew nuts, almonds and grated coconut. Give everything a good mix and continue to cook on medium/low flame, stirring occasionally until the mixture is dry. Remove from the heat and set aside.
Step 3 of 7
To prepare the dough: add the flour, oil and water to a large bowl and mix until you have formed a dough. Cover and set aside for 10-15 minutes to rest.
Step 4 of 7
Once rested, knead again for another 10 minutes until the dough is pliable then divide into 16 equal balls.
Step 5 of 7
Roll each ball into a flat round. Place a tablespoon of the filling onto one half of the round leaving a little gap round the outside. Brush a little water on the edge before folding over the other half of the pastry to form a half moon shape and sealing. Repeat with the remaining dough and filling.
Step 6 of 7
Pre heat your air fryer to 180°C. Arrange the karanji in a single layer in the air fryer basket and lightly brush or spray with oil.
Step 7 of 7
Fry for 15 minutes, flipping halfway through, until golden brown and crispy.
Karanji
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PREP: 30 mins
COOK: 15 minutes
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Quite Easy
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SERVES: 16
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Ingredients
For the dough:
Plain flour
125gWater
60mlNeutral oil
20mlFor the filling:
Semolina
100gCardamom powder
0.25 tspRaisins
2 tbspCashew nuts, chopped
2 tbspAlmonds, chopped
2 tbspFresh coconut, grated
150gTo cook:
2 tbsp oil or oil spray
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Method
Step 1 of 7
To make the filling: add the semolina to a large frying pan and toast on low flame till it changes colour.
Step 2 of 7
Add the condensed milk, cardamom powder, raisins, cashew nuts, almonds and grated coconut. Give everything a good mix and continue to cook on medium/low flame, stirring occasionally until the mixture is dry. Remove from the heat and set aside.
Step 3 of 7
To prepare the dough: add the flour, oil and water to a large bowl and mix until you have formed a dough. Cover and set aside for 10-15 minutes to rest.
Step 4 of 7
Once rested, knead again for another 10 minutes until the dough is pliable then divide into 16 equal balls.
Step 5 of 7
Roll each ball into a flat round. Place a tablespoon of the filling onto one half of the round leaving a little gap round the outside. Brush a little water on the edge before folding over the other half of the pastry to form a half moon shape and sealing. Repeat with the remaining dough and filling.
Step 6 of 7
Pre heat your air fryer to 180°C. Arrange the karanji in a single layer in the air fryer basket and lightly brush or spray with oil.
Step 7 of 7
Fry for 15 minutes, flipping halfway through, until golden brown and crispy.