Preparing Soft and Pliable dough:
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If you are using pure ghee, then we need to melt it down to make it look like normal oil. Keep aside.
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In a bowl, add maida, salt and ghee. Mix well and add water in small quantity and batches till we get a hard dough.
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When we get stiff dough, if you feel the dough is hard, wet your hands and knead to get a soft pliable dough.
1.Karanji with Jaggery Coconut Mix:
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While making the filling, let start with simple and easy version.
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Grate dry coconut and put in a bowl, add jaggery powder and cardamom powder. Mix well
2. Karanji with Roasted chana dal Mix:
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Although we are using roasted chana dal, it might catch moisture so it’s a good idea to roast again.
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Roasting not only increases aroma but brings the crispy flavour of dal.
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In a pan, dry roast roasted chana dal and transfer to another plate to cool.
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Transfer to a mixer grinder and grind to a coarse powder.
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Put the powder in a bowl, add jaggery powder and cardamom powder. Mix well.
3. Karanji Recipe with Peanut mix:
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Dry roast peanuts and sesame seeds individually and put them in a plate.
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Sesame seeds get burnt soon, so it’s a good idea to remove from flame once they turn their colour.
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Once peanuts are cooled, remove the skin and transfer them into a mixer grinder.
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Add sesame seeds and ground them to a coarse powder.
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Put them in a bowl and add jaggery (adjust as per your sweetness) and cardamom powder. Mix well.
4. Karanji Recipe with Dry fruits:
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Dry fruit version is tasty and healthier. We can add your favourite dry fruits and make this recipe.
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Heat ghee in a pan and put dry fruits and roast them for a while.
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Once you find raisins blown and other dry fruits change their colour add semolina rava.
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Roast for a while and transfer in a wide plate and spread to cool. Keep aside.
Deep frying Karanji Recipe or Kajjikayalu:
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Add required oil in a pan to deep fry. Heat oil till optimum temperature.
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To check whether the oil is ready or not we can put a small piece of dough.
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Once the oil is ready gently put karanji recipe in oil and deep fry them for a minute.
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Flip to other side and cook on low to medium flame till they turn a golden brown colour.
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Once they turn crisp, remove from oil and strain excess oil and transfer over kitchen towel.
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Store Karanji Recipe or Kajjikayalu in an airtight container and serve as an evening snack.