Friday - - Leisure -

(makes 30) (Pas­tries stuffed with sweet­ened co­conut)

Prep time: 35 mins

Cook­ing time: 30 mins In­gre­di­ents 200g maida (re­fined flour) 150g se­molina pinch salt 1 tbsp ghee (clar­i­fied but­ter), melted 50ml milk, warmed, plus ex­tra 100g dry co­conut, grated 25g raisins, chopped 2 tbsp chopped mixed nuts 150g pow­dered su­gar pinch car­damom pow­der oil, for deep-fry­ing Method 1. Sieve to­gether maida, 50g se­molina and salt. Add melted ghee and mix with fin­gers un­til mix­ture is a bread­crumb-like tex­ture. Add warm milk and knead to make smooth dough that’s not too soft and not too stiff. Cover with a damp cloth and leave to rest for 30 min­utes. 2. To pre­pare stuff­ing, warm co­conut in a dry pan for 20-30 sec­onds. Re­move and keep aside. In same pan, dry-fry re­main­ing se­molina over low heat un­til it be­gins to brown. Re­move and mix with roasted co­conut. Add re­main­ing in­gre­di­ents and mix well. 3. Di­vide dough into 30 balls. Roll each into a 15cm-di­am­e­ter disc. (Do not dust balls with flour dur­ing rolling process – dough will have enough elas­tic­ity of its own.) 4. Brush a few drops of milk around edges of discs, place por­tions of co­conut mix­ture slightly off cen­tre, fold discs to make half moon shapes, press edges to­gether and seal. 5. Warm oil in a deep pan over medium heat (if it is too hot the karanji will not cook through). Care­fully drop karan­jis into oil in batches. Deep-fry un­til golden brown. Re­move and drain on kitchen pa­per. 6. If keep­ing for later use, leave to cool com­pletely then store in an air­tight con­tainer.

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