how to make at home Karanjia dish

Karanjia dish

Karanjia formula is a delightful dish and is an Asian food. This is an ideal side dish to be delighted in whenever. Singing is the primary strategy utilized as a part of the readiness of Karanjia formula and as seared nourishment things has extraordinary request everywhere, it is ensured that everybody will implore you for additional. The primary fixing utilized is coconut and serves a principle part in its taste. This formula is to some degree like samosa when goes to their appearance and need great practice to wind up Karanjia formula with that structure.

The intriguing part is that it won't make you exhausted while cooking as it can be rapidly made inside 20 minutes. It's other preference is that the correct utilization of fixings keeps the customers solid and solid. If necessary make utilization of a Karanjia shape for it's arrangement. At that point why are you sitting tight for, go and begin the execute.

Name of Recipe or dish:Karanjia
Preparation Time:30 minutes
Cook time:30 minutes
Total time:60 minutes
Cuisine: Indian
Yield / Serves:13 to 15 pieces.

Ingredients:

For cover :
1 cup plain flour (maida)
1 tbsp. ghee
water to knead
For filling:
1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins

Making Method:

For cover:
1.Roast khoya to a light pink by stirring continuously over low heat.
2.Cool and break in fine crumbs with fingers.
3.Mix flour and ghee well.
4.Add enough water to make soft pliable dough.
5.Keep aside.
For filling :
1.Roast coconut flakes lightly. Cool.
2.Mix all other ingredients.
3.Check for sweetness.
1.Make small (4 ") rounds, not too thin not too thick .
2.Place 1 tsp. filling in one half of round .
3.Fold over the other half, sealing in the mixture.
4.Seal edges by twisting or pressing together .
5.Make all in t he same way.
6.Dry on clean cloth for 30 minutes.
7.Deep fry in hot ghee on low till light brown on both sides.
8.Drain and cool completely before storing.
Note: You may use a karanjia mould for filling them if available.