Baked Karanji Healthier version of karanji – baked instead of deep-fried – but just as tasty. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 09 Jun 2016 in Recipes Course New Update Main Ingredients Whole wheat flour (atta), Ghee Cuisine Maharashtrian Course Mithais Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Veg Ingredients list for Baked Karanji 1 cup Whole wheat flour (atta) + for greasing Ghee 2-3 tablespoons 1½ cups Scraped coconut 1 cup Jaggery (gur) grated ½ teaspoon Green cardamom powder 1 teaspoon Poppy seeds (khuskhus/posto) Method Preheat oven at 180ºC. Grease a baking tray with ghee. Take flour in a bowl. Add ghee and sufficient water and knead into a stiff dough. Set aside. Heat a non-stick pan. Add coconut and jaggery, mix well and cook for 5-7 minutes. Add cardamom powder and poppy seeds and mix well. Transfer in a bowl and cool to room temperature. Divide dough into equal portions, apply some ghee and roll out into thick discs. Put a spoonful of coconut mixture on one side, bring the other side over it, press edges and pinch the edges to give a pattern. Place the karanjis on the greased tray, put tray in the preheated oven and bake for 12-15 minutes. Serve hot. #Ghee #Green cardamom powder #Jaggery (gur) #Poppy seeds (khuskhus/posto) #Scraped coconut #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article