Naralachi Karanjis

Name: Naralachi Karanjis (Crescent-shaped pastries filled with sweetened coconut)
Yield: Makes 8
Cuisine: Indian
Ingredients: 1 quart (800 ml) vegetable oil; ¼ cup (50 ml) milk; 1½ tablespoons ghee; ½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut); 1¼ cups (125 grams) confectioners’ sugar; ½ teaspoon ground green cardamom (see Note); ½ cup (60 grams) maida (refined flour) or pastry flour; ¾ tablespoon fine rawa/suji (semolina flour)

Crescent-shaped pastries filled with sweetened coconut

Preparation info

Makes
8

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Karanjis are sweet-filled pastries that celebrate auspicious moments in any Maharashtrian household. They are made with many different fillings, but this is the one I have tasted most often since I made Mumbai my home. The festivals of Ganpati and Diwali are incomplete without karanjis.

Ingredients

For the dough

½ cup (60 grams) maida (refined flour) or pastry flour
¾ t

Asia
India
Maharashtra
Dessert
Diwali
Vegetarian

Method

Make the dough: Sift the maida into a bowl. Add the semolina and ghee, and stir with your fingertips until the mixture resembles bread crumbs. Add the milk and knead to make a semisoft dough. Cover with a damp cloth and set aside for 30 minutes.
Make the filling: Place a nonstick sauté pan over medium heat. Add the coconut and dry-roast until lightly browne