Karanji (Karchikai, Kajjikayalu)

•  Cook time: Under 15 min
 
•  Prep time: 30 min to 1 hour
 
•  Serves: 8+ people
•  Yields: Makes around 25-30 Karanjis depending upon the size

Ingredients

For the Cover
• 1 cup (abt 5 oz/150 grams) All purpose flour (Maida)
• 1/4 cup (abt 1.5 oz/40 grams) Semolina (Sooji)
• 1 tbsp melted Ghee, see Tips
• Pinch of Salt
• Warm milk to knead, as needed, see Tips

For the Filling/Stuffing
• 1 cup (abt 3 oz/80 grams) dry Coconut
• 1 cup (abt 3.8 oz/110 grams) powdered Sugar
• 1/4 tsp Cardamom powder
• 2 tsp Poppy Seeds, white colored
• 2 tbsp mixed nuts, finely chopped (and raisins), see Tips

Tips

1. Ghee: To make it less rich, you can add oil instead
2. Milk: You would need somewhere 1/3-1/2 cup of milk. I used 2% milk but you can use whole milk instead. If you are vegan, use water instead.
3. Mixed Nuts: I used a mixture of Pistachios, Almonds and Cashews. I added around 6-7 raisins

Method

1. First prepare the cover since it needs sitting time. Add the semolina to all purpose flour along with salt. Combine well.

2. Add the ghee

3. and rub it into the flour to form breadcrumbs.

4. Slowly stir in the warm milk to the dough.  .

5. Knead the dough

6. until pliable. Should be of medium consistency - neither tight nor very soft.

7. Cover with plastic wrap or kitchen towel and set aside for 30 minutes.

8. While that's happening, dry toast the coconut - for around 20-30 seconds

9. No need to brown, just warm it until aromatic

10. In the same pan, dry roast the poppy seeds - another 20-30 seconds

11. Add it to the coconut.

12. Now mix in the mixed nuts and raisins, cardamom

13. and the powdered sugar. Combine well and set aside.

14. Now pinch a small piece of the dough

15. and roll it out into a circle - I think mine was about 5-6" in diameter

16. Add around 2 tsp (or as much as you can fit in!) of the filling in the center.

17. Smear some milk around the corner

18. Bring one end of the circle over the top, to the other end

19. to make a semi circle. Press it well with your fingertips. Its crucial to avoid the stuffing from coming out during frying.

20. Press it down with a fork for a beautiful pattern. If you have empanada maker/mould, you can use it too.

21. Repeat with rest of the dough.

22. Drop 1 or as many you can in your fryer (make sure of the temperature of the oil. Adding too many will bring the temperature down making it soggy with oil and not crispy)

23. You will find them puff up a bit.

24. Ladle in some hot oil on surface now and then (just like you would do for making poori)

25. Turn it for the other side to cook.

26. Its done when its golden brown. Drop it on a paper towel.

Crispy Karanjis  ready!  Cool them completely before storing them in an air tight container. Will keep well for weeks.The crispy outer layer with a sweet and chewy coconut layer inside is a perfect foil to all your diet plans - but hey! Its the festive season after all :) :) All's fair in food and festival - they go hand in hand.