How to Make Karanji for Diwali

Karanji is a sweet dumpling stuffed with coconut, almonds and raisins. It is a traditional dessert in India, used in the celebration of Diwali, the Hindu festival of lights. It is observed over a 5-day period between late October and early November, during which time, people light earthen lamps and set off fireworks. They also enjoy a number of traditional foods, such as Karanji.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Board for rolling dough
• Spatula
• 1 1/2 cups Milk
• 3 1/4 cups Sugar
• 1 cup wheat flour
• Rolling pin
• Oil for frying
• Small saucepan
• Handful of almonds
• Frying pan
• 1 cup grated coconut (fresh or dried)
• 3 tbsps ghee
• Medium-sized mixing bowl
• Pinch of salt
• Spoon
• Paper towels for draining oil
• Water
• Wet cloth
• 1 tbsp. Poppy seeds
• 1/2 tsps. Cardamom powder
• Handful of raisins

Make Traditional Karanji for Diwali

1. In the mixing bowl, combine flour, salt and ghee. Add water and knead until you make a firm dough.
2. Cover the dough with a wet cloth and set aside.
3. Put coconut and sugar into the saucepan. Add milk, almonds, raisins, cardamom powder and poppy seeds.
4. Cook on medium-low heat, stirring frequently, until milk evaporates.
5. Roll dough out flat, approximately 1/2 an inch thick.
6. Divide dough into 20 to 25 small, round discs.
7. Place a spoonful of the coconut filling in the center of each disc. Fold the disc in half around the filling. Pinch it closed with your fingertips.
8. Fry in very hot oil for 2 to 3 minutes, until golden brown.
9. Drain on paper towels and allow to cool.
10. Serve warm or at room temperature.

Tips & Warnings

• Ghee is a form of clarified butter, which separates the milk solids from the butter fat by heating. It can be made by melting butter and bringing it to a boil for 10 to 12 minutes, until the brown milk solids are visible at the bottom of the pan.
• If you would like to serve more people, double this recipe for similar results.
• Only real butter should be used when making ghee. Do not use margarine, vegetable oil spread or any other butter substitutes.
• Be careful when cooking the filling for the Karanji, as sugar burns easily. Keep a close eye on it at all times and stir frequently to make sure it is heated evenly.