Monday, July 30, 2012

Fresh Coconut Karanji

Time 15 min
For stuffing
Grated fresh coconut 1 cup
Jaggery 1/2 cup or more as per the taste
Pedha / Khava/ Khoya 1 tbsp
Cardamom / Velchi powder 1/2 tsp
Pinch of Salt
Wheat flour 1 cup
Oil 2 tsp
Water 1/2 cup
Salt to taste
For steaming
Idli stand for steaming

For dough
First prepare dough. Add oil, salt and water to the wheat flour. Then knead the dough. It should be not hard or soft. Keep it aside.
For stuffing preparation
Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry.
Now make 7-8 balls  of dough of 1 inch in size. Roll one ball with rolling pin round in shape for about 4 inch. Add stuffing at the center and then put half of on the remaining half portion of karanji. Using fingers gently press at the corners. Follow the same procedure for remaining balls. Apply oil to the steamer, keep the karanji on it, steam for 15-20 min. Serve hot.

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