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नाविन्यपूर्ण चटई करंजी करण्यासाठी लागणारे साहित्य
आवरण
• २ कप मैदा
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• खायचा लाल रंग
• खायचा हिरवा रंग
सारण
• १ कप किसलेलं सुकं खोबरं
• १/२ कप पिठीसाखर
• १ चमचा खसखस
• चारोळी
• काजू आणि बदामाचे तुकडे
• वेलची पूड
करंजी
• तळण्यासाठी तेल

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link - https://www.amazon.in/dp/B0DCJSQ9QY?r...

00:00-Introduction
01:35-Ingredients
02:34-Kneading dough
05:11-Making stuffing
06:40-Making karanji
14:27-Frying Karanji
17:20-Serving and tasting

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Today’s innovative recipe chatai karanji is a colorful and really interesting twist to your regular karanji. Karanji is a deep fried pastry with sweet stuffing in it. It turns out nice and flaky. It is crispy outside and tastes just awesome. Generally karanji is made for festivals like Diwali and gauri-ganapati. With Gauri-Ganapati festival round the corner, you must be looking for faral recipes. Mostly, we keep on looking some different and innovative recipes for faral. So this is a good option for you. Though a little time consuming, it is worth a try as the end result is eye pleasing and simply delicious. If you want to show your skills then try this recipe. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
Cover
• 2 cups Maida
• 4 tsp hot Ghee
• Salt to taste
• Warm water as needed
• Red food color
• Green food color
Stuffing
• 1 cup grated dry Coconut
• 1/2 cup powdered Sugar
• 1 tsp Poppy seeds
• Few Chironji
• Few chopped Almonds and Cashew nuts
• Cardamom powder
Karanji
• Oil for frying

Method:
Cover
• Mix maida, salt and hot ghee well together with spoon first.
• Rub the ghee really good to the maida until it turns crumbly and divide it into 3 parts.
• Add a little warm water at a time and knead white dough first.
• Take next portion and add red food color.
• Mix well and add a little warm water at a time to knead a little stiff dough.
• In the 3rd portion, add green fool color and mix well.
• Add a little warm water at a time and knead a little stiff dough.
• Knead all the 3 portions really good.
• Cover and rest the dough for about 15 minutes.
Stuffing
• Heat up a pan on medium heat and add coconut.
• Roast it well on low heat until it gets light golden color.
• When coconut is almost roasted, move it along the edge of the pan and add poppy seeds, chironji
and dry nuts at the center of the pan.
• Roast it well and mix it with coconut.
• Turn off the gas and take the mixture out into a bowl.
• When the mixture cools down, add powdered sugar, cardamom powder and a pinch of salt and
mix everything well together. Stuffing is ready.
Karanji
• Knead all the 3 dough balls well until they turn nice and smooth and make 8 equal portions of
each dough.
• Roll out white puri as thin as possible and keep it aside.
• Roll out red puri as thin as possible and of the same size as white one and cut strips.
• Don’t cut it through. One edge of the puri should be intact.
• Lift the intact edge and keep the puri aside.
• Roll out green puri as thin as possible and of the same size as white one and cut strips.
• Keep these strips aside.
• Take white puri and spread red puri on it.
• Place green strips on it and make chatai.
• Press it well together and cut off excess dough.
• Flip the puri and roll it out carefully once.
• Spread stuffing at the center and spread a little water along the edge.
• Lift one edge and close the karanji up.
• Seal the edges really good and cut off the excess dough.
• Heat up oil on high heat and when the oil is hot enough, reduce the heat to low.
• Drop karanji into hot oil and fry it well on low heat.
• Flip it and fry well from both sides.
• When the karanji is fried well from both sides, take it out, drain excess oil and transfer it on a wire
rack. Chatai karanji is ready.
• When the karanji cools down completely, store it in an airtight container.
• They have shelf life of about 6-8 days.

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