Karanji

Name: Karanji
Yield: Makes 30
Cuisine: India
Ingredients: 215 g (1¾ cups) maida or plain (all-purpose) flour; 215 g (1¾ cups) maida or plain (all-purpose) flour; oil for deep-frying; 10 cardamom pods; 4 tablespoons oil or ghee; 4 tablespoons oil or ghee; 150 g (5½ oz) grated coconut; 100 g (½ cup) sugar; 5 cm (2 inch) cinnamon stick

Preparation info

Makes
30

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

These mini, coconut-filled, deep-fried sweet pastries are eaten as a snack at afternoon tea time. Because they can be stored for about a week, they are good to have on hand for serving to hungry, unexpected visitors at any time of the day.

Ingredients

215 g (1¾ cups) maida or plain (all-purpose) flour
4 tablespoons

Asia
India
Dessert
Vegan

Method

Cut circles from the pastry with a cutter and then fill them with the coconut mixture. Seal firmly so they don’t leak when cooked.

Sift the maida into a bowl. Add the oil or ghee and rub it in with your fingers until the mixture res