Baked Mava Dry Fruits Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)

Khoya/Mava 1/2 cup (Roast in microwave for 1 min)

Powdered sugar 1/4 cup (or more as per your taste)

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.

Baked Mava Dry Fruits Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry fruits  (Almond+Pista+Cashewnuts ) 1 cup (Roast in microwave for 2 min)

Khoya/Mava 1/2 cup (Roast in microwave for 1 min)

Powdered sugar 1/4 cup (or more as per your taste)

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjis on tray in preheat microwave for 10 to 12 min at 180 degree.

Baked Coconut Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry coconut 1 cup (Dry roast on tava for 3-4 min)

Powdered sugar 1/2 cup

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjees on tray in preheat microwave for 10 to 12 min at 180 degree.

Baked Coconut Karanji

Time 60 min

Ingredients

For Cover

All purpose flour / Maida 1 cup

Semolina 1 tsp

Ghee 1 tbsp

Milk 1/2 cup or 2-3 tsp more

Salt to taste

For Stuffing

Grated dry coconut 1 cup (Dry roast on tava for 3-4 min)

Powdered sugar 1/2 cup

2-3 pinch of salt

Sesame-Poppy seeds coarse powder 1 tbsp (Dry roast both for 3-4 min and then grind in Grinder)

Cardamom powder 1/4 tsp

Method

For cover

Mix all ingredients except milk and ghee in mixing bowl. Heat ghee in kadai. Pour in the mixing bowl. Allow it to cool. Then add milk spoon by spoon and knead the dough. Dough should be little softer than chapati dough. Keep it aside for 1 hr. Then knead (beat) the dough. Again keep it for 1 hr.

For stuffing

Mix all ingredients. Keep it aside.

Actual method

Divide dough in 3 batches.  Take one ball, roll over with rolling pin and make a round shape like chapati. Follow for remaining 2 balls. Then take one chapati, apply ghee all over then sprinkle maida. Then place second chapati over the first one, repeat the procedure. Now roll to make one roll. This roll will be thicker so now using palm press to make roll of 1.5 inch size.   Now using knife cut the roll of 1 inch size pedha. Using rolling pin roll to make chapati of 4-5 inch in size. Now place the stuffing at the center. Apply milk on the edges, then fold the empty sides. Use karanji cutter to remove excessive dough. Repeat the procedure for remaining pedhas. Keep karanjees on tray in preheat microwave for 10 to 12 min at 180 degree.

Bakarwadi / Bakarvadi

Time 45 min

Ingredients

For Cover

All purpose flour / Maida 3/4 cup

Besan / Chickpeas flour 1/4 cup

Oil 1 tbsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Garam Masala 1/4 tsp

Water 1/2 cup

Salt to taste

For stuffing

Dry coconut powder 1 cup

Sadhi shev 1/2 cup

Fresh coriander finely chopped 2 tbsp

Ginger garlic paste (coarse ) 1 tsp

Fennel seeds powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Powdered sugar 1 tsp

Amchur powder 1/6 tsp

All purpose flour/ Maida watery paste 1/2  cup

Red chili powder 1/2 tsp

Salt to taste

Oil for deep frying

Method

For Cover / Dough

Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Allow it to cool. Then add remaining ingredients. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.

For stuffing

Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method

Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single round strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

Tip

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

Bakarwadi / Bakarvadi

Time 45 min

Ingredients

For Cover

All purpose flour / Maida 3/4 cup

Besan / Chickpeas flour 1/4 cup

Oil 1 tbsp

Red chili powder 1/4 tsp

Turmeric powder 1/4 tsp

Garam Masala 1/4 tsp

Water 1/2 cup

Salt to taste

For stuffing

Dry coconut powder 1 cup

Sadhi shev 1/2 cup

Fresh coriander finely chopped 2 tbsp

Ginger garlic paste (coarse ) 1 tsp

Fennel seeds powder 1/4 tsp

Dhana jeera powder 1/4 tsp

Powdered sugar 1 tsp

Amchur powder 1/6 tsp

All purpose flour/ Maida watery paste 1/2  cup

Red chili powder 1/2 tsp

Salt to taste

Oil for deep frying

Method

For Cover / Dough

Mix all ingredients except water in a mixing bowl. Take  1 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl onto the flour, spread evenly. Allow it to cool. Then add remaining ingredients. Now add water spoon by spoon knead the dough. The dough should be neither soft nor hard. Cover with lid and keep it aside for 15 min.

For stuffing

Mix all ingredients except All purpose flour/ Maida  paste in mixing bowl. Keep it aside.

Actual method

Divide dough in 6-7 batches. Also divide stuffing into 6-7 portion. Take one ball size 2 inch. Roll over with rolling pin and make square kind of shape (length should be approx 10 inch width 4-5 inch). Apply All purpose flour/ Maida  paste all over the cover you rolled so that stuffing should not fall out while frying. Then take one portion of stuffing spread all over evenly, then fold one side, once again fold the folded side in such a way to make a single round strip. Cut into small pieces approximately 2 inch, then deep fry in thick bottom pan, till it is perfectly done. Cover should be crispy and golden brown.

Tip

According to ur need add red chili powder in stuffing, taste before you add red chili powder.

Chakali

Time 45 min

Ingredients

Chakali flour 5 cups (approximately 500 gms)

Oil  12 tsp 

Salt to taste

Red chili powder 2 tsp

Ajwain 1/2 tsp

Turmeric powder 1/4 tsp

Sesame seeds 1/2 tsp

Ginger garlic paste 1/2 tsp

Water 2 cups (approximately 400 ml) + 1/2 cup or less

Oil for deep frying

Method

Heat 2 cups of water in a big vessel. Allow it to boil. Then add all ingredients except flour. After the mixture is boiled add chakali flour, mix well then immediately switch off the flame. Remove from stove cover with lid. Keep it for 10 min. Then add water spoon by spoon  and knead the dough, add salt or red chili powder if requires more at the time of kneading. Dough should be not too tight or loose like bhakari peeth. Then insert dough in chakali press machine, move your hand in circular manner and make chakalis. Deep fry till light brown in colour. Fry 1-2 chakalis first then again adjust the salt and red chili powder as per your taste in the dough. In half kg chakali flour you can make medium size 60 chakalis.

Tip

Before kneading dough i taste the salt and red chili powder of the mixture