Sweet Coconut Karanji/Ghugra/Gujhia(Coconut Stuffed Crescents)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
FOR THE DOUGH COVER500gms.All Purpose Flour(Maida)100gms.Clarified Butter(Ghee)50gms.Fine Semolina(Baarik Rava)1-2 cups Whole Milkpinch of SaltSTUFFING500gms. shredded Fresh Raw Coconut150gms. White Cane Sugar750ml.Whole Milk50gms.Almonds50gms.Pistachioes50gms.Raisins1.5tbsps.Saffron Threads1.5tsps.Cardamom Powder 0.5 tsp.Nutmeg Powder1kg.Clarified Butter(Ghee)for deep frying
PREPARATION
DOUGH
Sieve together the pinch of Salt and the All Purpose Flour into a mixing bowl.Add the fine semolina and mix well.Melt the Ghee and warm the Milk
.Make a well in the center of the sieved Flour and pour the melted Ghee in it.Rub it in with your fingertips to make a crumbly texture of the Flour.Add the Milk little by little and knead to a stiff Dough.Cover the Dough with a wet cloth which has been well squeezed and leave aside for 30 minutes.
FILLING
In a non-stick wok mix the shredded Raw Coconut and Milk.
Place on medium heat and cook till all the Milk is absorbed by the Coconut.Lower heat and add the slivered Almonds,Pistachioes,Raisins,Cardamom-Nutmeg Powders,Saffron Threads and the Cane Sugar .Cook on low flame till the Sugar melts and all the syrup is absorbed leaving the mixture moist but dry.Leave aside to cool.
TO ASSEMBLE
Re knead the Dough and beat the Dough with a heavy Rolling pin till soft and elastic.Divide into equal sized balls.
Roll out each ball in a thin Roti(Tortilla)on a greased surface.Cut out small rounds with Steel Vaati(Katori).Place spoonfuls of the Filling on each of the rounds and apply a little Milk on the edges of each round.Fold over to form crescent shapes and pinch hard to seal each crescent.
Cover these crescents with a well wrung out wet cloth till all the crescents are ready.
Heat Ghee in a wok and keeping flame steady at medium heat deep fry each crescent till crisp.Do not let these crescents turn brown---these should have a pale gold colour.Drain on paper Kitchen Towels to remove excess Ghee.When cool, store in airtight jars.These last for 8days on the shelf but last for 10 days in the 'Fridge.
Number of Servings: 40
Recipe submitted by SparkPeople user KOMAL53.
DOUGH
Sieve together the pinch of Salt and the All Purpose Flour into a mixing bowl.Add the fine semolina and mix well.Melt the Ghee and warm the Milk
.Make a well in the center of the sieved Flour and pour the melted Ghee in it.Rub it in with your fingertips to make a crumbly texture of the Flour.Add the Milk little by little and knead to a stiff Dough.Cover the Dough with a wet cloth which has been well squeezed and leave aside for 30 minutes.
FILLING
In a non-stick wok mix the shredded Raw Coconut and Milk.
Place on medium heat and cook till all the Milk is absorbed by the Coconut.Lower heat and add the slivered Almonds,Pistachioes,Raisins,Cardamom-Nutmeg Powders,Saffron Threads and the Cane Sugar .Cook on low flame till the Sugar melts and all the syrup is absorbed leaving the mixture moist but dry.Leave aside to cool.
TO ASSEMBLE
Re knead the Dough and beat the Dough with a heavy Rolling pin till soft and elastic.Divide into equal sized balls.
Roll out each ball in a thin Roti(Tortilla)on a greased surface.Cut out small rounds with Steel Vaati(Katori).Place spoonfuls of the Filling on each of the rounds and apply a little Milk on the edges of each round.Fold over to form crescent shapes and pinch hard to seal each crescent.
Cover these crescents with a well wrung out wet cloth till all the crescents are ready.
Heat Ghee in a wok and keeping flame steady at medium heat deep fry each crescent till crisp.Do not let these crescents turn brown---these should have a pale gold colour.Drain on paper Kitchen Towels to remove excess Ghee.When cool, store in airtight jars.These last for 8days on the shelf but last for 10 days in the 'Fridge.
Number of Servings: 40
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 224.3
- Total Fat: 14.3 g
- Cholesterol: 23.2 mg
- Sodium: 46.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 1.8 g
- Protein: 4.8 g
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