Sweet Coconut Karanji/Ghugra/Gujhia(Coconut Stuffed Crescents)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 40
- 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
View full nutritional breakdown of Sweet Coconut Karanji/Ghugra/Gujhia(Coconut Stuffed Crescents) calories by ingredient
Introduction
Diwali is one of India's premier Festivals and is a time for celebration and family.This is a popular Sweet traditionally made during the Festival of Lights or Diwali which falls during late October to mid November depending on the lunar cycle for the months of Ashwin and Kartik.
Traditionally five-six Sweets and five-six Savouries are prepared for this 15 day period which starts with Vasu Dvadashi in Ashwin and ends with Tulsi Vivah in Kartik.
Large boxes full of home-madeSweets and Savouries are exchanged and a lot of family get-togethers are held during this period. Diwali is one of India's premier Festivals and is a time for celebration and family.
This is a popular Sweet traditionally made during the Festival of Lights or Diwali which falls during late October to mid November depending on the lunar cycle for the months of Ashwin and Kartik.
Traditionally five-six Sweets and five-six Savouries are prepared for this 15 day period which starts with Vasu Dvadashi in Ashwin and ends with Tulsi Vivah in Kartik.
Large boxes full of home-madeSweets and Savouries are exchanged and a lot of family get-togethers are held during this period.
Number of Servings: 40
Ingredients
-
FOR THE DOUGH COVER
500gms.All Purpose Flour(Maida)
100gms.Clarified Butter(Ghee)
50gms.Fine Semolina(Baarik Rava)
1-2 cups Whole Milk
pinch of Salt
STUFFING
500gms. shredded Fresh Raw Coconut
150gms. White Cane Sugar
750ml.Whole Milk
50gms.Almonds
50gms.Pistachioes
50gms.Raisins
1.5tbsps.Saffron Threads
1.5tsps.Cardamom Powder
0.5 tsp.Nutmeg Powder
1kg.Clarified Butter(Ghee)for deep frying
Directions
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.