Tuesday, November 6, 2007

Ghughra/Karanji

Call them Ghughra or Karanji! What's in a name? They look so pretty. These half moon shaped delicasies are to die for. (and a little time consuming too! ) But after all, it's Diwali. It comes once a year! This year, we have decided to make a few traditional sweets.

Here's our family recipe.
Ghughra/Karanji
Ingredients
50 gm Poppy seeds
1 cup dessicated coconut
100 gm Rawa/Cream of wheat
250 gm Maida/Allpurpose Flour
2 tbsp ghee/clarified butter
250 gm Powdered sugar
A generous pinch of Nutmeg
1/2 tsp caradamom powder
Oil for deep frying
Method
1. Roast poppy seeds and coconut. Keep aside.
2. Roast rawa till light brown. Keep aside.
3. Mix both the mixtures. Add sugar. Mix well. Add cardamom and nutmeg.
4. Mix ghee and maida. Add water gingerly to make a stiff dough.
5. Roll out puris. Stuff the sweet mixture. Close the puri half-moon shape.
6. Keep twisting around the edges or use sawtooth cutter especially designed for making the edges.
7. Heat oil for deep frying. Fry on low flame.
I am sending this post as my entry to JFS:Diwali at Vee's Past, Present and Me

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