Shahed Khajoor ki karanji
Method
- Grind the filling into a paste. Reserve.
- Make a stiff dough with all other ingredients except ghee or oil for frying.
- Divide dough into small balls and roll out each to 8 cm disc.
- Put a spoon of filling in the centre and fold over. Flute the edges to make a half moonshape.
- Make all karanjis and leave to drop on a piece of muslin.
- Deep fry in batches till golden and crisp.
Ingredients:
2 cups refined flour
1/4 cup semolina
1/2 tsp. baking powder
4 tbsp ghee
1 pinch of salt
Oil or ghee for frying
2 cups refined flour
1/4 cup semolina
1/2 tsp. baking powder
4 tbsp ghee
1 pinch of salt
Oil or ghee for frying
For the filling:
1/4 cup honey
1 cup dates, seeded
1/2 cup almonds, pounded
1 tsp. cardamom powder
RECIPES BY REHANA KHAMBATY
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