How to make Puran Karanji -
This traditional sweet is called karanji in Maharashtra and gujiya in the North though the taste of both versions is just as delicious. However this karanji has a total Maharashtrian identity since it has the same stuffing that is used for puranpolis too
This recipe has featured on the show Khanakhazana.
Main Ingredients : Refined flour (maida) (मैदा), Ghee (घी)
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to Puran Karanji checkout Balushahi, Ghevar, Ghevar, Jalebi . You can also find more Mithais recipes like Apple Jalebi Stuffed Moong Dal Laddoo Sagan ni Sev - SK Khazana Steamed Sandesh
Puran Karanji Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 5-6 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Puran Karanji Recipe
Refined flour (maida) 2 cups
Ghee 3 tablespoons
Salt a pinch
Oil to deep fry
Split Bengal gram (chana dal) soaked for 4-5 hours and drained 1 cup
Jaggery grated 1 cup
Nutmeg powder 1 teaspoon
Green cardamom powder 1 teaspoon
Method
Step 1
For the covering, takerefined flour in a mixing bowl, addghee, salt and ½ cup water and knead into stiff dough. Cover with a damp cloth and rest for 10-15 minutes.
Step 2
Heat 4-5 cups water in a deep non-stick pan, addsplit Bengal gramand cook till the grains soften.Drain the water completelyand put the grams backinto the same pan. Add jaggery, mix well and cook till the jaggery melts and the mixture thickens.Switch off heat and set aside to cool.
Step 3
Add nutmeg powder and green cardamom powder and mix well.
Step 4
Divide dough into 16 equal balls. Divide the stuffing into 16 equal portions.
Step 5
Roll each dough ball into a thin roundel and dampen its edges. Place a portion of stuffingon one side of the roundel, fold the other side over, sealby pressing the edges gently.Further pinch the edges to form a design.
Step 6
Heat sufficient oil in a kadai, slide in a few karanjis at a time into hot oil, deep-fry on low heat till golden brown and crisp.Drain on absorbent paper and let them cool down completely.
Step 7
Serve or store in an airtight container.
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