- For the outer cover:-
- 1 cup maida/ refined flour
- ½ cup rawa/ suji/ semolina
- 1 tablespoon hot molten ghee
- 1 pinch of salt
- ½ cup milk (for moisturizing)
- For the filling:-
- 1 cup coconut grated
- ½ cup sugar
- 2 tbsp gulkand
- 1 tbsp finely ground rice flour
Nevri or Karanji is a deep fried sweet & crisp prasad, the stuffing is made with a mixture of grated coconut and jaggery or sugar. This is a variant which uses Gulkand as the stuffing.
Gulkand is a sweet sticky preserve made of Rose petals and has a unique flavor.
The Nevri / Karanji/ Gujiya/ Ghughra is a favourite offering during the Ganesh Chaturthi festival during the Aug/Sept period. This is because Modak & Nevri/ Karanji are considered to be the favourite of Lord Ganesha.
- In a bowl mix together the maida, semolina and salt.
- Add the molten ghee and the milk, and knead it well to a dough till smooth.
- Cover it with a moist fine cloth for 20-25 mins.
- Take a pan and add grated coconut to it. Add sugar and fry it till coconut turns golden and dry.
- Now add the rice flour and fry it.
- Then add the Gulkand and fry it for 2 mins.
- Now allow it to cool.
Rolling and stuffing the Karanji:
- Again knead the dough and make it smooth.
- Make small rounds/ balls and flatten it to round discs with help of rolling pin.
- Add the stuffing on one side/ half of the dough disc and fold it properly in half. Ensure that you don’t over-stuff them.
- Apply water on the circumference edges to moisten the dough and press the folds to seal the edges well to form the Karanji.
- Deep fry till golden brown.
- Remove the Karanji from the frying pan and strain/ shake to drain the excess oil and pat the Karanji on paper tissues to remove the surface oil.
- The Gulkand Karanjis are now ready to serve.