• 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.

METHOD:

Outer cover:

  1. In a bowl mix together the maida, semolina and salt.
  2. Add the molten ghee and the milk, and knead it well to a dough till smooth.
  3. Cover it with a moist fine cloth for 20-25 mins.

Filling/ stuffing:

  1. Take a pan and add grated coconut to it. Add sugar and fry it till coconut turns golden and dry.
  2. Now add the rice flour and fry it.
  3. Then add the Gulkand and fry it for 2 mins.
  4. Now allow it to cool.

Rolling and stuffing the Karanji:

  1. Again knead the dough and make it smooth.
  2. Make small rounds/ balls and flatten it to round discs with help of rolling pin.
  3. 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.
  4. Apply water on the circumference edges to moisten the dough and press the folds to seal the edges well to form the Karanji.
  5. Deep fry till golden brown.
  6. 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.
  7. The Gulkand Karanjis are now ready to serve.