“Diwali It is said that a train of sweets immediately stands before our eyes. Diwali seems incomplete without all the dishes like Laddu, Chivda, Chakali, Shankarpali and Karanji. Even Karanji is the soul of Diwali! Crispy on the outside and filled with soft, sweet saran on the inside, this karanji is everyone’s favourite.

Diwali will be even more special! Homemade tasty saffron basundi in an easy way, kids as well as adults will love it

We eat karanji every Diwali but have you ever eaten karanji loaded with layers? This karanji will be crispy to eat, beautiful in appearance and just like market karanji. In this special recipe, we will see a special method of layering, which will make each karanji have beautiful layers and become crispy. So let’s know the ingredients and steps required for this.

Material

For the dough:

• Flour – 2 cups
• Semolina – 2 tbsp
• Salt – pinch
• Hot oil – 3 tbsp (for mohana)
• Water – as required

For details:

• Grated coconut (dry or wet) – 1 cup
• Sugar – ¾ cup
• Poppy seeds – 2 tbsp
• Dry fruits (cashews, almonds, raisins) – 2 tbsp
• Veldoda powder – ½ tsp
• Ghee – 1 tbsp

Mixture for layer:

• Ghee – 2 tbsp
• Flour – 2 tbsp

For frying:

• Oil or ghee – as required

Tea will be fun with double, homemade crispy and instant ‘Masala Papadi’

action

• First combine flour, semolina, salt and hot oil for mohana and mix well. Then add water little by little
• Knead a soft but firm dough. Cover it with a damp cloth and keep it aside for 30 minutes.
• Heat ghee in a pan and lightly fry poppy seeds in it. Then add grated coconut, sugar, dry fruits and
• Add veldoda powder and saute well. Keep the mixture aside after it cools down a bit.
• Mix ghee and flour in a bowl to make a smooth paste. This will be used for layering.
• Make equal balls of dough. Roll out three balls and apply the layer mixture on the first ball. By keeping another hive
• Layer again. Keep the third honeycomb and roll it tightly and roll it like a cylinder. Keep this roll in the fridge for 15 minutes.
• Cut the roll into small pieces and roll each a little to form a circle. Fill it with saaran and fold it into a crescent shape. Press the edges closed and design with scissors or karanji mould.
  Heat oil in a pan on medium heat. Fry the karanjas on low flame, so that they are fried evenly and beautiful layers are visible.
• Store the fried karanjas in an airtight container after cooling. They last easily for 15 days and remain crisp.
• Adding more mohan makes the karanji crispier.
• Do not keep the oil too hot, otherwise the layers will not form properly.
• You can also use jaggery instead of sugar if you want.