Authentic Karanji Recipe | Simple Jaggery & Coconut Stuffing | GANESH CHATURTHI SPECIAL | Varun
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- Опубліковано 10 лип 2024
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Ingredients
To Make The Karani Filling
1 tsp ghee
1 tbsp white poppy seeds
2 cups coconut, grated
1 cup jaggery, grated
1.5 tsp cardamom powder
To Make The Dough For Karanji
2 cups refined flour
2 tbsp semolina
2 tbsp hot ghee
1 tsp salt
Water
Oil (for frying)
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About Karanji
Karanji, Gunjiya, Gughara, Pedakiya, Kajjikayalu, Somas, Karjikayi is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried.
The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture. It is especially made and consumed during Teej, Holi and Chhath in India.
Several regional cuisines in India feature dishes similar to gujia, but with different fillings.
Gujias are prepared in Uttar Pradesh, Rajasthan, Gujrat and Bihar regions of India during Holi and Diwali festivities. Dry ones are called Pedakiya in Bihar. Pedakiyas are very popular in Bihar and are relished by everyone. There it is used as holy offerings in Chhath. There are two types of pedakiya made in Bihar: one with suji / rawa (Semolina) and another with khoa. In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins and other nuts and then deep fried in ghee. In khoa pedakiya, pure khoa is mixed with nuts and sugar and then deep fried. It is also called Ghughra (Gujarati) in Gujarat, Karanji (Marathi) in Maharashtra and in Odisha, Somas (Tamil) in Tamil Nadu, Garijalu (Telugu) in Telangana and, Kajjikayalu (Telugu) in Andhra Pradesh and, Karjikayi or Karigadubu (Kannada) in Karnataka. They are all fried sweet dumplings made of wheat flour and stuffed with dry or moist coconut delicacies. In Goa, Goans prepare a similar sweet on the occasion of their festivals: Hindus for Ganesh Chaturthi and Christians for Christmas, and call it nevri or neuri (plural neureo). In Odisha it is called karanji and has either a coconut based or curd cheese based filling. - Навчання та стиль
Wow very nice recipe. I will definitely try!
Wow looks yummy
Very nice food, good taste
Wow looks so yummy n tasty👌🏻👌🏻👌🏻👌🏻
Yummy 😋 😋 😋
World class food 👌👍
Niceeeeee recipe
❤
Nice recipe
Thanks brother for sharing your tasty tasty recipe stay connected
Superb:D
cool stuff :)
Yummy. Can I use koprakhis
The recipe looks amazing! I will make these for Christmas. Are poppy seeds a must? I can't find poppy seeds where I live.
Nice
Varun garu please prepare puran poli
Chef can these ksranjis nade in an airfryer?
Every Ganesha Chathurthi I remember the combo treatment i used to get in high school. The teacher used to make me do Uthak baithak (also called as baski or situps) for every situp i did i got one whack with the cane on my bum whenever my bum came down.
Lovely n yummy 👌
Made and offered to Ganpathi Bappa on Ganesh Chaturthi 🙏🏻
Wow🙏 That's amazing, hope your family enjoyed the Karanji snack❤
Yes 🙂
& at what temperature pls?
Looks great but quantities of ingredients are missing
Use your glasses..it in very small writing in white on your lower left on your screen 🤓🧐