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  • 1/2 cup all purpose flour (maida)
  • 1 teaspoon cardamon powder
  • 1 grated coconut (approx 2 cups)
  • 3 teaspoons Ghee (hot)
  • warm milk to prepare dough
  • 1/2 cup oil
  • 2 teaspoons crushed poppy seeds
  • 1 cup powdered sugar
  • Salt to taste
  • 1/2 cup semolina (rava)


  1. Method
  2. For saran (coconut filing)
  3. Mix the grated coconut & sugar, and cook it till it becomes dry, after it cools add cardamon powder & crushed poppy seeds
  4. For cover
  5. Mix all purpose flour, semolina, pinch of salt and hot ghee and knead the dough with warm milk & water mixture. Keep aside for ½ an hour and then knead again for 10 minutes continiously, till the dough is soft & smooth.
  6. For karanjees
  7. Make small lemon size balls, roll each ball into puris. place 2 teaspoon of coconut filling at the center of the puri. Apply milk on the edges with finger to close the edges & to make a shape like a moon; press the edges gently and firmly
  8. Place the raw karanjee in a soft wet cloth, keep aside until all the karanjee are ready to fry
  9. Deep fry the karanjee's in hot ghee utill done on a very low flame
  10. Karanjee's can be stored for 8-10days in a cool and dry place in an air tight container

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