Maharaj Jodharam Choudhary's delectable Rich Mawa Karanjis, bursting with khoya and dry fruits, are a must for Diwali.
Rich Mawa Karanji
Servings: 12 pieces
- 1 cup crumbled mawa or khoya or milk solids
- 1 cup maida or all-purpose flour
- Water for the dough
- 1 tbsp ghee
- A pinch of salt
- 2 tbsp chopped raisins
- 2 tbsp finely slivered almonds
- 2 tbsp finely slivered pistachios + extra for garnish
- 2 tbsp sugar
- 1 tsp or per taste green elaichi or cardamom powder
- Few kesar or saffron strands
- Ghee, for deep frying
- In a deep bowl, combine the maida, ghee and salt.
Mix well and knead into a firm, stiff dough adding water carefully.
Cover the dough with a moist cloth and keep aside for 10 minutes.
- In another bowl combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron.
Mix well using your hands.
Divide the stuffing into 12 equal portions.
- Divide the dough into 12 equal portions.
Roll out each dough portion into 3-inch diameter circles.
Do not use any flour for rolling the dough.
Add one portion of the stuffing in the centre of the circle and fold it over to make a semi-circle.
Dip your fingers in water and seal the edges. You may twist the sides of the karanji to form pleats (please see pic above).
Repeat the process for all the karanjis.
- Heat the ghee in a heavy-bottomed kadhai or deep frying pan and deep-fry the karanjis, in batches, till pinkish or a light golden brown.
Drain and transfer onto a plate lined with absorbent paper.
Serve immediately garnished with a few pistachios or cool completely and store in an air-tight container for a few days.
Maharaj Jodharam Choudhary is the corporate chef at Khandani Rajdhani, a chain ofthali restaurants serving Rajasthani food.