Name: Karanji recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: For the dough:; Plain flour 2 cup; Ghee 1/4 cup; Cold water as required; For the stuffing:; Mawa 200 gms; Powdered sugar 1/2 cup; Desiccated coconut 4 tbsp; Raisins 1 tbsp; Chopped cashewnuts 1 tbsp; Chopped almonds 1 tbsp; Cardamom pwd 1/2 tsp; Chironji 1 tbsp; For the sugar syrup:; Sugar 1 cup; Water 1/2 cup; Few saffron strands

Ingredients Serving: 6

For the dough:
Plain flour 2 cup
Ghee 1/4 cup
Cold water as required
For the stuffing:
Mawa 200 gms
Powdered sugar 1/2 cup
Desiccated coconut 4 tbsp
Raisins 1 tbsp
Chopped cashewnuts 1 tbsp
Chopped almonds 1 tbsp
Cardamom pwd 1/2 tsp
Chironji 1 tbsp
For the sugar syrup:
Sugar 1 cup
Water 1/2 cup
Few saffron strands

Instructions

For the dough, in a bowl take the plain flour and ghee, mix well. Add water and make a stiff dough, keep it aside for 20 minutes.
For the stuffing, heat a pan and lightly roast the mawa on a low to medium flame. Take it out in a bowl. When it cools down, add all the ingredients and mix well.
To prepare the sugar syrup, boil the sugar, saffron and water in a bowl till you get a 2 thread consistency.
To prepare the Karanji, take a portion from the dough and make small ball out of it. Roll it to make a not too thin puri and cut it with a ring.
Apply a little bit of water to the edges of the puri. Take 1 tbsp of the filling and place in the middle of the puri and stick the edges together.
Deep fry the karanji in a medium-hot oil on a low flame till it turns golden brown.
Dip the fried karanji in sugar syrup, take it out immediately and place on a wired rack.
Garnish it with chopped Pistachios.

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