ओल्या नारळाच्या करंज्या | जिभेवर विरघळणाऱ्या वरून खुसखुशीत आतून रसरशीत सारण २५ करंजी Karanji Recipe

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ओल्या नारळाच्या करंज्या | जिभेवर विरघळणाऱ्या वरून खुसखुशीत आतून रसरशीत सारण २५ करंजी Karanji Recipe

ओल्या नारळाच्या करंज्या रेसिपी | खुसखुशीत ओल्या नारळाच्या करंज्या | ८-१० दिवस टिकणाऱ्या ओल्या नारळाच्या करंज्या | कारंजी रेसिपी | Olya Narlachya karanjya recipe | Storable Sweet Recipe coconut karanji recipe | Karanji Recipe | Gujiya Recipe | Coconut Gujiya Recipe |

साहित्य | Ingredients
कणकेसाठी | For dough
• मैदा १ कप |Maida / all purpose flour 1 cup
• बारीक रवा १/२ कप | Finel semolina ½ cup
• मीठ १/२ टीस्पून | Salt ½ tsp
• कडकडीत तेल ३ टेबलस्पून |Hot oil 3tbsp

करंजीच्या सारणासाठी | For Karanji Stuffing / filling
• साजूक तूप १ टेबलस्पून | Ghee 1tbsp
• खसखस १ टेबलस्पून | Poppy Seeds 1tbsp
• ओल्या नारळाचा चव २ कप | Scraped Fresh Coconut 2Cups
• चिरलेला गूळ १ कप | Chopped Jaggery 1cup
• चिरलेले काजू बदाम पिस्ते २ टेबलस्पून | Chopped Dryfruits 2tbsp
• वेलची पूड १/४ टीस्पून | Cardamom pw ¼ tsp

करंजीचा साटा करण्यासाठी |For Making Karanji Sata
• पातळ केलेले साजूक तूप १ टेबलस्पून |Melted ghee 1tbsp
• कॉर्नफ्लोअर २ tbsp | Cornflour 2-3 tbsp

How to make Olya Narelachya Karanjya Recipe | How to make Coconut Gujiya Recipe |
How to To make perfect Karanji Dough -
• Into a mixing bowl take maida, rava, salt & mix well
• then heat up oil & pout the hot oil onto the flour, mix well using a spatula & then by hands rub the oil all over the flour for 2-3 mins
• Then using milk or water knead semi soft dough, cover the dough & let it sit for 30 mins

How to make Karajni Saran Recipe | How to make gujiya stuffing -
• heat up ghee into a kadhai, add poppy seeds, saute for 1 min
• then add scraped fresh coconut & roast the coconut for 2-3 mins on low flame, just to remove excess moisture
• then add chopped jaggery & mix them well on flame & saute for 3-4 mins more
• to this add chopped dryfruits, cardamom pw & mix well & turn off the flame

How to make karanji pari using sata -
• After ½ hrs of kneading, check the dough & knead it well agin for 2-3 mins to get soft, lumps free texture
• once done, make 3 equal sized portions
• Take 1 portion & roll it like thin like chapati or bhakari & follow the same process fo rthe  remaining dough, while rolling no need to use maida or oil
• Once done, take one chapati onto the rolling pad, apply a thin layer of sata all over the roti, put another roti onto it, apply sata & then 3rd once, roll 3 rotis together gently
• Then apply a thin layer of sata onto the last roti & fold the rotis to make roll
• cut ½ inch thick pieces & our karanji paris are ready to make karanji

How to fill karanji
• Take one pari onto the rolling pin, (cover remaining karanji pari) 
• Put pari onto the rolling pin with layers side upwards, press gently & roll puri sized oval shaped roti, not too thick not too thin
• Put the ready filling / saran at the middle, apply some water at the edges & stick the edges
• using a fork make design as show in the video, or you can use karaji cutter or you can just seal them and leave it as it is
• Our karaji is ready for frying
• Follow the same process for the remaining gujiya
• Make sure to cover gujiya to prevent from drying
How to fry karanji -
• Drop gujiya / karanji into the medium hot oil,keep the gas flame low &  after 1 min or 2 you can see gujiya will float on the oil then flip the karanji & fry them on low flame until then get nice light brown color & crispy
• Or you can fry them on light golden color if you want soft gujiya
• Once done take them out & fry remaining karanjis

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जिभेवरच ठेवताच विरघळणारी, पडदे/लेयरस असलेली खुसखुशीत तीळाची करंजी रेसिपी | थंडीसाठी पौष्टिक करंजी    • जिभेवरच ठेवताच विरघळणारी, पडदे/लेयरस ...  
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Introduction 00:00
Promo 00:52
Dough 1:11
Saran 3:22
Sata 6:17
How ti shape karanji 7:03
Karanji Frying 12:43
Imp tips 14:55
Outro 15:56

#saritaskitchen #सरिताकिचन

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