Name: Crispy Karanji recipe by Nayana Palav at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup all purpose flour / maida; 1/4 cup Sooji / Rawa; 2 teaspoon oil; 1/2 cup warm milk; Pinch of salt; 1 teaspoon Poppy Seeds / KhasKhas; 1 teaspoon Sooji / Rawa; 1 cup Dry Grated Coconut; 1 cup powdered sugar; 1/4 th teaspoon cardamom powder; 2 teaspoon Ghee; Oil for frying

Ingredients Serving: 6

1 cup all purpose flour / maida
1/4 cup Sooji / Rawa
2 teaspoon oil
1/2 cup warm milk
Pinch of salt
1 teaspoon Poppy Seeds / KhasKhas
1 teaspoon Sooji / Rawa
1 cup Dry Grated Coconut
1 cup powdered sugar
1/4 th teaspoon cardamom powder
2 teaspoon Ghee
Oil for frying

Instructions

Coating - Heat up 2 teaspoon oil.
Mix all purpose flour, sooji, salt in to a bowl and pour hot oil over it.
Mix well till the time mixture becomes crumbly.
Pour warm milk slowly to make medium consistency dough, not too hard and too soft.
Stuffing- Dry roast sooji and poppy seeds, grated coconut separately till the time they get light brown color.
Add coconut to dry roasted sooji and poppy seeds, add sugar, cardamom powder and mix well.
To make Karanji Take the dough and again knead to make it smooth.
Divide dough in to 3 equal parts.
Roll them in to three thin roti.
Mix rice flour and ghee to make it smooth and creamy.
Now take one thin roti, spread rice flour mixture evenly on it, place another roti on the top of it, again spread rice flour mixture.
Now place third roti, roll it evenly from all the sides to make it little thin.
Again spread some rice flour mixture.
Now start to roll these three rotis together like Swiss Roll.
Stretch it out little bit, now divide it in to equal parts.
Take ball and roll like poori, add stuffing, apply milk around its edges and seal the karanji well.
Use fork and make some design around karanji or cut karanji with karanji cutter.
Now deep fry till the time it gets nice golden color.
Your crispy karanjis are ready.
Store in an air tight container.

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