Karanji Karanjis stuffed with dry coconut, semolina and poppy seeds. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 29 Mar 2016 in Recipes Course New Update Main Ingredients Refined Flour, Dry Coconut Cuisine Maharashtrian Course Mithais Prep Time 41-50 minutes Cook time 26-30 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Advertisment Ingredients list for Karanji 2 cups Refined Flour 1/4 cup Dry Coconut 1/2 cup Milk Stuffing 1 cup Dry coconut (khopra) grated 1 cup Poppy seeds (khuskhus/posto) 1/2 cup Semolina (rawa/suji) 25 grams Sunflower seeds (charoli/chironji) 25 grams Raisins 1 1/2 cups Powdered sugar 1/4 teaspoon Green cardamom powder to fry Ghee Method Advertisment Sieve maida, add rawa and knead into a semi-soft dough by adding milk and water. Once the dough is ready, cover it with a damp cloth and set aside. For stuffing, roast grated dry coconut in a thick-bottomed kadai until it gives a nice aroma. Similarly, roast the poppy seeds and rawa separately until they give out a nice aroma. Mix the roasted dry coconut, poppy seeds, rawa, charoli, chopped raisins and powdered sugar together and set aside. Divide dough into twenty small portions and shape into balls. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle and thinly flute the edges to seal it well. Heat sufficient ghee in a kadai and deep fry the karanjis on medium heat in till they are crisp and a pleasant golden colour. Drain on absorbent paper and allow to cool completely. Store in airtight container. Nutrition Info Calories 3765 Carbohydrates 563.7 Protein 89.5 Fat 127.8 Other Fiber Iron- 46.6mg #Ghee #Milk #Raisins #Stuffing Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Read the Next Article