Ingredients • 1 cup wheat flour • ½ cup maida • 2 cup rava • ghee to roast • oil to fry • 1 cup khoya • 1 cup milk • 3 cup sugar powder • 1/4 cup dried coconut • pinch of salt • 1 tsp cardamom powder Directions 1. In one bowl mix 1 cup rava & maida, add pinch of salt, 1 tsp ghee & 2 tsp khoya.mix it & make dough by adding milk in it.keep it aside for 1-2 hour.(this dough is use as a covering for karanji) 2. Heat a thick based pan with 4-5 tsp ghee. now add 1 cup rava & wheat flour in ghee. roast it 10-15 min on low heat then remove it from fire & let it cool. 3. Once it get cool add khoya & mix it, then add sugar, cardamom powder, coconut & .(this is a filler for karanji) 4. Make a small balls (about 15) of dough & roll them in a small puri. place a spoon of mixture at a center of puri & fold it in a half, stick a folded sections with each other very close to filled mixture(if needed touch it with water). with a cutter cut the excess dough.stuff all the karanji. 5. Heat a kadhai very hot with ghee & fry all karanji till turns to golden brown. 6. Karanji can store 15 to 20 days in a air tight container.
Ingredients Coriander seeds : 2 tsp Kadalai paruppu ( bengal gram dal ) : 50 gm Sour curd : 200 ml Turmeric powder : 2 pinches Coriander leaves : a little Curry leaves : a little Oil : as needed Dry red chilli : 2 Green chilli : 4 Coconut : 2 pieces Salt : as needed Asafoetida : a little Mustard : a little Method Mix 400 ml water with 200 ml curd, turmeric powder, salt and set aside. Soak coriander seeds, kadalai paruppu in water for sometime. Strain the water and grind the paruppu, coriander seeds with green chilli, red chilli, coconut, water to a paste. Mix the ground paste with curd and boil in a vessel. If adding vegetables, boil them with kuzhambu. If using potato, saeppangizhangue, cook them, peel the skin and add to the kuzhambu. If using eggplant, pumpkin or ladies finger, cut them lengthwise, boil it with turmeric powder and add to the kuzhambu. Heat oil in a pan. Add mustard and asafoetida. When mustard splutters, add to the kuzhambu. Add coriander, curry leaves , stir well and remove the vessel from the stove.
Ingredients Desiccated coconut- One cup Milk- half cup Sugar- one cup Butter- just a little to grease a plate Spanish Saffron- one bud (optional) melted in milk (2 ml milk only). Else can put crushed cardamom seeds. This is for flavour only
Pour coconut, milk and sugar in a round bottom pan and heat on low flame, while stirring (in one direction. Meanwhile, grease a plate with butter. When the mixture is dry and starts leaving the side of the pan, put saffron milk, Stir. Now pour in the greased plate. With flat spoon, ensure that the batter is evenly spread on the plate and is some half inch thick. When it is warm only, cut with an knife, so that you have square pieces, some 1 inch * 1 inch or more. Let this cool now.
When cold, separate out the pieces. coconut burfi is ready.
Note- If it is too wet, add some more dry desiccated coconut. Or make small balls (one inch diameter) and roll into dry desiccated coconut. This is called ‘Laddu’
