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Karanji
- Makes
30
- Difficulty
Medium
Published 2005
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 4 tablespoons
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
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