Karanji (Fresh Coconut)

Hello, Happy Diwali to all of you.

Diwali the festival of lights;celebrated in Ashwin month of hindu calendar starting with Vasu Baaras(worshiping cow),Dhanatrayodashi, NarakChaturdashi, Laxmi Pujan, Paadawa/Balipratipada, Bhaubij/Yamadwitiya.

We prepare lots of sweets and spicy snacks i.e 'Diwali Faraal' like ladu, chakali, shankarpale, karanji, shev, chiwada. I remember how my mom plan all of these in advance and then she usually started with the one that takes long;I was her assistant (of course for chakali; can't forget the taste of hot chakali)

We used to draw a big rangoli with mom at the entrance of home,building fort with clay and rocks was a fun and of course fireworks was the main attraction.Oh gosh I am missing all of this!!!

Here is the first item of faraal 'Olya Naralachya Karanjya'. You can make this dish with dry coconut also but I love this version.

Ingredients-

• 2 cups maida/all purpose flour
• 1 cup fine rava/semolina
• 2 cups sugar
• 2 cups freshly grated coconut/Frozen Coconut
• oil for frying + 6 tablespoon
• 10-12 chopped almonds
• 1 teaspoon cardamom powder
• pinch of salt
• Few drops of food colorings(optional)

Method-

1. Mix maida and rava and add pinch of salt.
2. Heat 6 tablespoons of oil in a pan and then add the very hot oil to maida-rava mixture and then mix it well.
3. Add water gradually and knead the dough.To make it extra special divide the dough and add few drops of food colorings and knead to make soft dough.
4. Cover the dough and let it rest for 3-4 hours.
5. Meanwhile in a heavy bottom pan add sugar and grated coconut and put on medium high on stove and stir it frequently.
6. Switch of the stove when the sugar dissolved completely and the stuffing became sticky.
7. Add cardamom powder and almonds to the stuffing.
8. After 3 -4 hours knead the dough again and make lemon size balls of the dough and roll it to make small puri.
9. Place 1 teaspoon stuffing at the center of rolled dough/puri and apply water to the edges of rolled dough and close the edges carefully by pressing the opposite edges to make wedge like shape. Remove the extra dough with help of knief by cutting into perfect wedge shape.(see the photo to get the clear idea)
10. Similarly prepare all karanjis and cover it with damp cloth.
11. Heat oil in deep frying pan and deep fry the karanjis on low flame to light golden color.
12. 20-25 medium size karanjis you can make with this.

Tips-

• Don't make the stuffing too wet otherwise will come out while frying.
• If the stuffing is too wet add 1-2 tablespoon sugar and heat it again till sugar gets dissolved.
• Use oil while making dough don't use dalada/vegetable shortening or ghee;It will make dough hard.