Tricolour layered karanji recipe

TRI COLOUR LAYERED KARANJI / GUJIYA STUFFED WITH DRY COCONUT / KANAVLE / TIRANGI SATYACHI KARANJI

INGREDIENTS FOR THE COVERING

• Maida – 2 cup
• Fine rava – 1/2 cup
• Hot oil/ghee – 2 tbsp
• Water to knead the dough
• Salt as required [1 -2 pinch]
• Any 2 dark food colours [  few drops]
• Rice flour or corn flour – 5 tsp
• ghee or dalda – 5 tsp

PREPARATION – take 5 tsp of rice flour or corn flour + 5 tsp of ghee or dalda ,beat it well and make a smooth and creamy mixture. [it is called  saatha]

METHOD

Mix the maida + rava + salt  in a big plate, pour in the hot oil ,mix all till the mixture becomes crumbly.

Divide it into 3 portion and add different colours to 2 portion and keep one portion plain.

Slowly add the water and knead the 3 portions separately into a tight dough .

Now you get 3 dough of different colours.

Cover and keep aside for 20 mins.

Take the dough and knead again to make it smooth.

Roll them in to 3 different thin chappatis.

Take one coloured chappati and gently spread the rice flour mixture over it evenly.

Now place  the plain  on top of it and again spread the rice flour mixture.

Now place the third coloured  chappati , roll it into a long cylindrical shape like swiss roll [as shown in the pic]

Now divide it into equal parts and roll it into small balls.

Cover it with a moist cloth and keep aside so that it doesn’t dry.

INGREDIENTS FOR THE FILLING

• Grated dry coconut – 2 cup
• Khus khus [poppy seeds] – 1 tbsp
• Sooji – 2 tsp
• Powdered sugar – 2 cup [as per taste]
• Cardamom pwdr – ½ tsp
• Nutmeg pwdr – ¼ tsp
• Dry fruits finely chopped – 2 tbsp [cashew , chironji ,almonds, raisins]
• oil for deep frying

METHOD

Dry roast separately the coconut , sooji and khus khus  till light golden colour and aromatic [don’t burn it ]

Allow it to cool.

In a big bowl mix together the roasted coconut + roasted sooji + roasted poppy seed + powdered sugar + cardamom pwdr + nut meg pwdr  and dry fruits and mix it well.

METHOD TO MAKE KARANJI

Take one ball of the dough and roll it into a thin poori size circle [ 5 inch diameter], put  2 or 3 tsp of the stuffing in the center.

Apply milk around the corners .

Bring one end over the other end to make semi circle.

Press and it seal it with your finger tips.

Press it with a fork for pattern or use a karanji cutter for a curvy edge or twist the edges with fingers.

Repeat the same with all the dough and cover it with a moist cloth.

Heat oil in a deep pan once it becomes hot lower the flame to medium.

Slide in  2 or 3 at a time. [medium flame]

It will puff up like poori, slowly keep tossing  hot oil on the top surface like we do with poori. All the layers will open up.

Flip on the other side and cook till light golden colour and crisp .

Remove on a absorbent paper.

Once it cools , store it in a air tight container.

NOTES

1. You can powder the rawa for the dough.
2. The flame should not be very high it will burn the karanji and very low ,it has to be medium.
3. Instead of dry coconut you can use dessicated coconut .
4. While frying don’t add too many.
5. You can also add sesame seeds to the stuffing.
6. You can make of 2 colours also.
7. For independence and republic day use green and orange colour.
8. You can also powder the dry fruits.

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