It was 'NARLI PORNIMA' yesterday followed by Raksha bandhan today. Missing my brother who is at Indian Military Academy, Dehradun......undergoing his Army Officers Training.
Was super excited yesterday after office.......as after going home it was time to prepare one of my favourites Narli Pornima special sweet..........
Here is the one which i prepared for this special festive.....
For Narali Pornima the sweets are mainly cooked from 'NARAL' (Coconut)........like Narali Bhat (Coconut Rice), Naral Vadya (Coconut Barfi) etc.......
But for this Narali Pornima..I Prepared..........Olya Narlachi Karanji......
'Karanji' is a traditional Maharashtrian sweet that is prepared mainly during Diwali. Karanjiis also called as ' 'Gujiya' in north India and is prepared during the festival of Holi.
Here is the look at have i Prepared it.........
Ingredients:
For Covering:
3/4th cup Semolina (बारीक रवा )
3/4th cup All purpose flour-Maida (मैदा )
3/th cup wheat Flour (गव्हाचे पीठ )
1/2 cup Pure ghee
1/2 cup Milk
Water
For Stuffing:
1 Whole Fresh Grated Coconut (approx- 3-31/2 cups)
2 cups Grated Jaggery (one can use sugar as well, but i prefer jaggery in most of the traditional sweets as it give more authentic taste)
1/2 cup pure ghee.
1 tsp Cardamom Powder
5-6 sticks of Saffron (optional.....i used it as i like the flavour & the essence of saffron)
Oil for Frying
Method :
For Covering:
Mix Wheat Flour, Maida & Semolina in a bowl. Heat the ghee, once its liqufied add it to the mixture of flours. Add Milk and knead the dough. If required add Water and knead it. see to it that the dough is soft.
Keep aside for almost 1/2 an hour by covering it with moist cloth so that it doesnt dry and become hard.
For Saran (Stuffing) :
Add ghee in a heated Pan. Once Ghee is melted add Grated Coconut and Jaggery in to it. keep stiring on a medium flame so that it doesnot stick at the bottom of the pan. Cook till the jaggery melts and it gets well mixed with coconut. It takes almost 10 mins to get cooked. Once it is cooked You will get a nice Essence.....this indicates that its cooked. Now add saffron sticks and cardamom powder. and mix well. cook for 2 mins on low flame.
The stuffing is Ready.
For Karanji :
Take a Small Ball of Dough. Roll it into a puri sized circle. Now add the stuffing in the center , add fold the puri downwards making a Semi circle enclosing the stuffing. Apply milk or water at the edges to seal it. Now Cut the Excess edge with the help of a cutter (You get a cutter for Karanji Cutting in any utensilis store commonly called "CHIRNA' in Marathi).
Heat the Oil in Kadai and deep fry the karanjis, till they become golden Brown.
Olya Narlachi Karanji is ready.
Cheers,
ashu
Was super excited yesterday after office.......as after going home it was time to prepare one of my favourites Narli Pornima special sweet..........
Here is the one which i prepared for this special festive.....
For Narali Pornima the sweets are mainly cooked from 'NARAL' (Coconut)........like Narali Bhat (Coconut Rice), Naral Vadya (Coconut Barfi) etc.......
But for this Narali Pornima..I Prepared..........Olya Narlachi Karanji......
'Karanji' is a traditional Maharashtrian sweet that is prepared mainly during Diwali. Karanjiis also called as ' 'Gujiya' in north India and is prepared during the festival of Holi.
Here is the look at have i Prepared it.........
Ingredients:
For Covering:
3/4th cup Semolina (बारीक रवा )
3/4th cup All purpose flour-Maida (मैदा )
3/th cup wheat Flour (गव्हाचे पीठ )
1/2 cup Pure ghee
1/2 cup Milk
Water
For Stuffing:
1 Whole Fresh Grated Coconut (approx- 3-31/2 cups)
2 cups Grated Jaggery (one can use sugar as well, but i prefer jaggery in most of the traditional sweets as it give more authentic taste)
1/2 cup pure ghee.
1 tsp Cardamom Powder
5-6 sticks of Saffron (optional.....i used it as i like the flavour & the essence of saffron)
Oil for Frying
Method :
For Covering:
Mix Wheat Flour, Maida & Semolina in a bowl. Heat the ghee, once its liqufied add it to the mixture of flours. Add Milk and knead the dough. If required add Water and knead it. see to it that the dough is soft.
Keep aside for almost 1/2 an hour by covering it with moist cloth so that it doesnt dry and become hard.
For Saran (Stuffing) :
Add ghee in a heated Pan. Once Ghee is melted add Grated Coconut and Jaggery in to it. keep stiring on a medium flame so that it doesnot stick at the bottom of the pan. Cook till the jaggery melts and it gets well mixed with coconut. It takes almost 10 mins to get cooked. Once it is cooked You will get a nice Essence.....this indicates that its cooked. Now add saffron sticks and cardamom powder. and mix well. cook for 2 mins on low flame.
The stuffing is Ready.
For Karanji :
Take a Small Ball of Dough. Roll it into a puri sized circle. Now add the stuffing in the center , add fold the puri downwards making a Semi circle enclosing the stuffing. Apply milk or water at the edges to seal it. Now Cut the Excess edge with the help of a cutter (You get a cutter for Karanji Cutting in any utensilis store commonly called "CHIRNA' in Marathi).
Olya Narlachi Karanji is ready.Cheers,
ashu
