How-To Make Home-Made Karanji/Gujiya (Wrapped and Fried Puff With Coconut Filling) By Archana


Uploaded by Indiafoodnetwork on 02.11.2012

Transcript:
Welcome to Archana's Rasoi
Diwali, the festival of lights is approaching
And because Diwali is approaching, everyone is tensed.
Tension because all the sweets have to be made. All the women have to start planning.
And in all this, the task of making Karanji!
And the day one tries to make karanji, no one is allowed to come home and disturb.
But today, here I am, to teach you how to make karanji in the easiest and simplest way, only on Archana's Rasoi!
So let's start making the karanjis, but before that let's have a look at the ingredients required.
For the covering of the karanji we require
1 cup all purpose flour, 2 tbsp ghee and salt according to taste is all we require to make the dough for the covering
For the stuffing we require
1 cup fine grained semolina, 2 cups grated coconut, 1/2 cup powdered sugar, dry fruits (chopped almonds, pistas and raisins) according to requirement
1/2 tsp cardamom powder, milk to stick the edges and mixture of cornflour and ghee to put on the covering before adding the filling
So let's start making the karanjis. We will begin with making the filling first.
We will start with roasting the dry grated coconut.
I will roast the grated coconut without any oil or ghee.
This is dry grated coconut.
While roasting use 2 spoons, to keep tossing the coconut.
The grated coconut has to become crunchy.
The coconut has turned slightly red which means that it has been roasted.
It is important to make the coconut crunchy because after a few days the coconut will start releasing a burnt smell.
Which is why roasting the coconut properly is a must.
Now that the coconut is ready, turn off the gas.
Once the coconut is done roasting, let's start with roasting the fine grained semolina.
Heat 1/2 tbsp ghee
I have used 1/2 tbsp ghee, incase you feel more is required, then heat some more.
Remember, for the amount of coconut used, roast half the quantity of semolina.
Roast the semolina perfectly as well.
By roasting perfectly, I mean that the colour of the semolina should turn slightly red as well, or else it will remain raw.
The semolina is done roasting, let's add it to the coconut.
The semolina has been roasted perfectly.
Now I will start adding all the ingredients back-to-back, starting with sugar.
Some raisins and finely chopped almonds and pistas.
So I am adding 1/2 cup powdered sugar, you must keep tasting while adding sugar to get the right taste.
Now I am adding 1/2 tsp cardamom powder according to taste.
After that, I am going to add raisins and chopped almonds and pistas.
And now I am going to mix all these ingredients together.
Now that the filling is made, it's time to prepare the covering for the karanji.
While the ghee is heating, I am going to make the dough, with adding 1 cup all purpose flour to a bowl.
To the all purpose flour I will add salt according to taste.
Once the ghee is heated, turn off the gas.
Once the ghee is heated, add it to the all purpose flour. Hear the tingling sound of the flour once the heated ghee is poured over it.
I have added approximately 2 tbsp of heated ghee.
Now I will mix everything well.
Now I will add some water to combine and form the dough.
One must ensure, that the dough should not be too hard or very soft.
The dough is ready. See, this dough is not as soft as the chapati dough or has hard as the dough made for puri.
This dough is medium soft in texture.
So now I will start rolling the dough out and apply some cornflour mixture to it and show you now, how the karanji is actually made.
Heat 2 tbsp of ghee on a slow flame.
For the amount of dough I have made, i will make 3 medium sized dough balls.
So let's roll out the dough balls like chapatis and apply the cornflour mixture.
Take some cornflour, but before that I will take some drops of heated ghee and apply that as well on the chapati.
Above that I will add the next chapati and repeat the process till the third chapati is on top.
On the final layer also, ensure that the cornflour mixture has been applied.
Once all 3 are stuck, I am going to roll it up.
So the roll is ready now!
Everyone has their own ways of cutting this roll, some cut the roll directly but I am going to cut the roll from the centre horizontally.
And I do it this way because if I cut the roll in circles, the layers tend to open up and the filling falls out. Cutting it horizontally will also give me more karanjis.
So now I am cutting the roll from horizontally from the centre.
Once the roll is horizontally cut from the centre, cut them further into smaller dices or cubes.
Now I will roll out the dices into puris.
Here's a tip that I would like to share with you'll. Usually everyone has complaints that their layers on the karanji don't show.
So to ensure that the layers happen, once the dice is dipped in flour and ready to roll, remember to keep the side of the layers down, on the surface where you are rolling the dough.
Do not keep flipping the sides as we do when rolling out a regular puri or chapati. Remember to keep it in one position and direction at all times.
Now take a look at how I am doing this.
See at no point am I flipping it. I have kept it in one direction constantly.
Now when I pick it up, I can see all the layers behind.
And I will keep it aside in the same way.
Now that the small puris are also done, I am going to start with filling them with the stuffing. I had made
Pick the covering without flipping the sides and apply milk on the edges.
Then add the filling in the centre according to requirement.
I have finished filling all the karanjis now .
In the olden days, our grandmothers would use their hands to make the pleats.
But today we have special cutters making our lives easier. So one way of doing it is using the fingers to create the pleats.
So now this is how it looks when making the pleats with fingers.
In this way, all of them are ready to fry. The ghee is also well heated now.
See how the layers are also showing and they have also taken a nice golden brown colour. They haven't turned into brown colour or they don't look burnt either.
The karanjis are ready. They have taken on a beautiful colour and the layers are showing as well.
I'm sure all you must have instantly subscribed to India Food Network!
But if you feel, you'll have a recipe to share or have a simpler way of cooking this Diwali, do send in your feedback to me.
I am waiting to hear from all you only on Archana's Rasoi