साट्याच्या करंज्या / Layered Karanji

November 12, 2012

साट्याच्या करंज्या / Layered Karanji

Yeeee.Diwali is finally here. Hope the festival brings Peace, Prosperity and Happiness in the everyone's life. The charm of Diwali with cousins, with relatives still makes me feel nostalgic . For me every occasion spent with family members is a festival. I remember how all of us used to get together under one roof and the house was always filled with laughter. Now , everyone has their own commitments and sometimes the erratic schedules simply don't let us re-live those precious moments.
But then i have decided that i will not let the feeling demotivate me and here i am with all my enthusiasm and this Diwali Special recipe. I am pretty sure that all of you must have tried Gujhiya/ Karanji . But this time i tried these Layered Karanji / साट्याच्या करंज्या which my MIL is absolutely in love with.

Though you have to put some more efforts in making these , but believe me you gonna fall in love with them once you taste them. Take a look at the recipe:

Ingredients(for Dough):

2 cups Maida
2 tblspn hot Ghee
A pinch of salt
1/2 cup Milk

For Stuffing:

1 katori Grated Coconut
1 katori Sugar
1 small Katori finely choppe Dry Fruits (Cashews, Raisins, Almonds)
1 tspn Cardamom Powder
A pinch of edible color

For the Sata/ Spread:

2-3 tblspn Ghee
2 -3 tspn Maida

Oil /Ghee for deep frying.

Preparation Time: 30-35 mins

Cooking Time: 45 mins

Makes: 25-30 Karanjis

Method:

For the dough, mix maida, salt , hot ghee with milk and knead a medium consistency dough. Keep it aside for 20 mins.
For the stuffing, put the grated coconut and sugar in a frying pan and roast it till the water content of coconut vanishes and the sugar syrup dries. Add cardamom powder, edible orange color and dry fruits .Mix well and let it cool down completely.
For the spread, mix maida in hot ghee .Beat it for 5 mins and keep it aside.
Divide the dough in medium sized balls in even numbers .
Take one ball and make a thin chapati. Make sure you do it with gentle hands or else the karanjis will break while stuffing.
Make dents on the chapati with your hands and apply some spread evenly .Keep this chapati aside.Take another roll and repeat the process.

Place this chapati on the earlier one and make a tight roll. Keep this roll aside for 5-10 mins so that the ghee inside it solidifies it.

Cut the roll into small pieces. Keep the layered size up and roll it with a rolling pin to make a poori-sized circle.

Put a small spoon of the stuffing. apply some milk on one side of the poori and seal it with gentle hands. Cut the edges with a karanji spoon.

Repeat the process with rest of the balls and make sure you keep the raw karanjis under a wet cloth or else the stuffing would come out while frying.
Heat ghee/ oil in a kadhai . Fry all the karanjis on medium flame till they become golden brown.

You can see the layers on the Karanji and they are absolutely yumm.