Karanji - Sweet Coconut Stuffed Pastry

Ingredients

• For the pastry dough: For the pastry dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 4 tablespoons ghee (clarified butter) 4 tablespoons ghee (clarified butter)
• A pinch of salt A pinch of salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 cups (200g) desiccated coconut 2 cups (200g) desiccated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/2 teaspoon nutmeg powder 1/2 teaspoon nutmeg powder
• 2 tablespoons chopped almonds 2 tablespoons chopped almonds
• 2 tablespoons chopped cashews 2 tablespoons chopped cashews
• Ghee or oil, for frying Ghee or oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 26g (15g sugars)
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, ghee, and salt. Mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water, a little at a time, and knead the dough until it comes together. The dough should be firm and smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, combine the desiccated coconut, grated jaggery, cardamom powder, nutmeg powder, chopped almonds, and cashews. Mix well until all the ingredients are evenly combined.
4. 4.
   Divide the dough into small lemon-sized balls. Roll out each ball into a small circle, approximately 4-5 inches in diameter.
5. 5.
   Place a spoonful of the coconut filling in the center of each circle. Fold the circle in half to form a semi-circle and seal the edges by pressing them together firmly.
6. 6.
   Heat ghee or oil in a deep pan or kadai over medium heat. Carefully place the filled Karanji in the hot oil and fry until golden brown and crispy on both sides. Remove from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Allow the Karanji to cool before serving. They can be stored in an airtight container for up to a week.

Treat your ingredients with care...

• Desiccated coconut — Ensure that the desiccated coconut is fresh and finely grated for a smooth filling.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or coconut sugar.
• Ghee — Ghee adds a rich flavor to the pastry dough. If you prefer a vegan version, you can substitute ghee with any neutral oil like vegetable or coconut oil.
• Cardamom and nutmeg — For the best flavor, use freshly ground cardamom and nutmeg.

Tips & Tricks

• To make the Karanji extra crispy, you can brush them with a little ghee or oil before baking or frying.
• If you prefer a sweeter filling, you can increase the amount of jaggery or add a tablespoon of powdered sugar to the coconut mixture.
• For a variation, you can add a tablespoon of semolina (sooji) to the filling mixture for a slightly grainy texture.
• If you don't have a deep-frying pan, you can also shallow fry the Karanji in a non-stick pan with a little oil.
• Serve the Karanji warm or at room temperature for the best taste and texture.

Serving advice

Serve the Karanji as a sweet treat during festivals, celebrations, or as a delightful dessert after a meal. They can be enjoyed on their own or paired with a cup of hot masala chai.

Presentation advice

Arrange the Karanji on a serving platter and sprinkle them with a dusting of powdered sugar for an elegant touch. You can also garnish them with a few slivered almonds or pistachios for added visual appeal.