Dry Fruit Baked Karanji

  • 1 cup--Refined flour (maida)
  • 2 tbspn-- Semolina (rawa/suji)
  • 2 tbspn-- Ghee-Smoking hot
  • 1/4th cup--Milk
  • Either the above or store bought Pastry sheets..(I used the pastry sheets)
  • 3/4 cup--Dates, chopped , seedless ,
  • 3/4 cupf--Dried figs, chopped ,
  • 15 - 20--Cashewnuts, crushed ,
  • 15 - 20--Pistachios,
  • 1 tspn-- crushed Green cardamom powder
  • 1 tspn--Dry coconut Half cup, roasted ,
  • 2 tblspn--Milk
  • Sugar as per need
  • Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. 
  • Divide into equal portions and shape them into pedas. 
  • Keep them covered with a damp cloth. Preheat oven to 350°F. 
  • To make the stuffing take dates and figs in a bowl.
  • Add crushed cashewnuts, pistachios, green cardamom powder, roasted coconut and mix. 
  • Mash lightly with fingers and add a little milk. Roll out a dough peda. 
  • Place it in the karanji mould. Put a small portion of the prepared filling in the hollow.
  • Apply a little water on edges, close the mould and press firmly.
  •  Remove the excess dough and use again.
  • Similarly make the remaining karanjis. These can be made without the mould too. 
  • Place the karanjis on a greased baking tray and bake at 350°C for twenty to twenty five minutes.
  • Cool, store in an airtight container.

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