Diwali festival in Maharashtra is incomplete without crunchy Chakli and cute crescent shape layered karanji. Karanji or gujia is very popular in Diwali among all Maharashrian households. You forget everything when these crunchy and crispy karanji’s melt in your mouth.
My mom makes this usually 2-3 days before Diwali. Generally stuffing is made with fresh dry coconut, rava, and powdered sugar. But you can use dry fruits, khava and gulkand or even freshly grated coconut etc for stuffing. While preparing these you have to invest more efforts and time, but believe me, its worth. Now to the recipe……….
Heat ghee (1 & 1/2 tbsp) in a small kadhai. In mixing bowl add All purpose flour, rava, salt and heated ghee, mix well till all the ingredients combine well. Add enough milk slowly and knead the stiff dough like poori. Cover and keep aside for 30 minutes.
Meanwhile Lets make stuffing: Heat a pan, add little ghee and roast rava till golden brown and crispy. Transfer rava into mixture. Again heat little ghee and roast poppy seeds for 1 minute. Add roasted poppy seeds, dryfruits cardamom powder and dry roasted coconut, combine all ingredients. Add powder sugar and stir well.
For spread : In a small mixing bowl add corn flour and ghee (approx.2 tbsp), beat it with back of spoon till it becomes fluffy and lump free. set aside.Divide dough into three equal parts.
Roll out each dough ball in to very thin roti and keep aside. Take 1 roti apply spread evenly. Place another roti and apply spread. Same process apply with 3rd roti.
Make a tight roll. Cut the roll into small pieces. Roll it out in a rectangular shape. Do not turn while rolling. Put a small spoon of stuffing at the center. Apply some milk on side and seal it gently by pressing your fingers. Cut the edges using karanji cutter spoon.
Repeat the process with rest of the balls. Make sure, covered karanji under cloth till frying.
Heat oil in kadhai, fry karanji’s over medium flame till it becomes slightly brown. Keep it on tissue paper.