Karanji recipe or Kobbari Kova Kajjikayalu is one of the popular Diwali sweets in India. Your child will love eating as an evening snack as it is stuffed with healthy sweet ingredients with the crispy layer.
Usually, different people make it in a different way, what ever the method they use sealing process remains same. I have seen people using coconut grate, Rava sweetened with jaggery. But in our case, I have used dry fruits to make it richer in flavor.
Maida (Plain flour) – 1 cup
Coconut Flakes (fine) – ½ cup
Khova – ½ cup
Almonds (crushed) – 1 tsp.
Ghee – 1 tsp.
Poppy seeds – 1 tsp.
Raisins – 12 no.
Sugar ground – ¼ cup
Cardamom powder – 1 tsp.
Water to knead
How to Make Karanji Recipe:
- Roast khoya stirring continuously on low flame until you get the light brown texture.
- Once it is cooled break it to fine crumbs with your hands
- Add little ghee and water to flour and knead to make soft pliable dough.
- Keep aside.
- Roast coconut flakes to remove moisture and increase shelf life of Karanji Recipe
- Mix all other ingredients.
Tip: Use sugar ground as per your taste, if necessary add little extra to Kobbari Kova Kajjikayalu if you eat a bit sweeter.
- Make 4 inch balls and roll to the medium thick sheet.
- Place 1 table spoon filling and fold, seal making sure filling doesn’t come out.
Tip: Using Karanji mold you get the appropriate shape and seal it properly.
- If you are using the mould, you can remove the excess dough after pressing it.
- Make remaining in the same way and place them on a clean dry cloth for 15-30 minutes so that the layer dries.
- Heat ghee in a vessel and deep fry on low flame until you get light brown color on both the sides.
- Drain excess oil and store Karanji Recipe in a container once it is cooled.