LAYERED KARANJI RECIPE | PADRACHI KARANJI

LAYERED KARANJI /PADRACHI KARANJI
I had till date never attempted to make layered karanji .so thought of attempting the same on second day of navratri .Called my mom & asked for the recipe on phone. Initially I tried to prepare small quantity.But the first attempt turned out to be successful.

INGREDIENTS

COVER
1 cup (maida) all purpose flour
2tsp rava (semolina)
1/4 cup heated ghee (mohan)
pinch salt,
1/2 cup cold milk

FILLING
1/2 cup shredded coconut (dry) or desiccated coconut
2 tbsp poppy seeds,
1/2 cup ground sugar
2 tbsp thin semolina,
2 tsp ghee to roast semolina,
2 tbsp chopped dryfruits ( almonds,pista,cashewnuts)
1 tsp cardamom powder, raisins

SAATHA
3 tbsp ghee,
1 tbsp corn starch (Corn flour)/rice flour

METHOD
1.Mix all the ingredients for the cover and make a medium dough.

 2.Cover and set the dough aside for half an hour.
3.Roast coconut lightly until just pink.
4.Roast poppy seeds until golden .Roast semolina in ghee until it emits aroma and turns light brown
5.Crush coconut with hands or in a blender.
6.Mix coconut, sugar and poppy seeds, semolina, ground cashews, nuts and cardamom powder. This is the filling for karanjis.

7.Whip ghee with a egg beater until it turns light and fluffy.
8.Now add corn starch to it and again beat for a couple of minutes.This will make the saatha.

(To check if the saatha is ready, do this test: Take some cold water in a small bowl. Drop some whipped mixture into it. If it quickly dissolves, still more whipping is required. If the mixture floats on water, the saatha is ready.)
9.Now we have to prepare the actual karanjis
10.Knead the dough well and divide it into 4 equal sized balls.
11. Roll out one ball with a rolling pin into a thin puri(disc). Keep it under a wet cloth and flatten out another ball into a similar shaped disc.

12.In a similar fashion, roll out 4 puris and keep 3 aside under a wet cloth to keep them from drying out. Spread 2 tsp saatha over the disc evenly upto the edge.
13. Place the second puri over it and press gently.
14. Again spread some saatha over it and place the third puri onto it. Press lightly.
15. Repeat the process with the fourth puri, finishing with saatha on top of the fourth puri.
16. With gentle hands, wrap the puri tightly to form a roll.

17. Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.

18. Place a piece on the rolling board press it with palms and roll it out into a thin disc. Do not apply any flour to it.

19. Place 2 tsp of filling in the center of the disc.Fold the disc in half to form a semicircle.

20. Apply some milk to the edges and seal tightly. Trim off the extra edges with a karanji cutter ('kaatane') to get the curvy edge .

21. Heat enough ghee (or ghee and oil in half) in a deep frying pan/kadai. Once heated turn the heat to low to medium.

22.Slide one karanji into the oil and keep tossing the oil over it so all the layers open up nicely. Flip and repeat the process.
23.Fry karanjis in the batches of 2 to 3. Once light golden, remove and drain on a paper towel.
Store in airtight container after it is cool.