Date And Anjeer Baked Karanji

Ingredients list for Date And Anjeer Baked Karanji

• 1 cup Dates for outer layer
• 3/4 cup Figs chopped, seedless for stuffing
• 2 tablespoons Semolina (rawa/suji) for outer layer
• 2 tablespoons Ghee for outer layer
• 1/4 cup Milk for outer layer
• 3/4 cup Dried figs chopped for stuffing
• 15-20 Cashewnuts crushed for stuffing
• 15-20 Pistachios crushed for stuffing
• 1 teaspoon Green cardamom powder for stuffing
• 1 tablespoon Poppy seeds (khuskhus/posto) roasted , for stuffing
• 2 tablespoons Milk for stuffing
• 2 tablespoons Ghee melted , for stuffing

Method

1. Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth.
2. Preheat oven to 180°C. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix.
3. Mash lightly with fingers and add a little milk. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow.
4. Apply a little water on edges, close the mould and press firmly. Remove the excess dough and use again.
5. Similarly make the remaining karanjis. These can be made without the mould too. Place the karanjis on a greased baking tray.
6. Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes.
7. Cool, store in an airtight container.

Nutrition Info