Ingredients

• Coconut grated - 250 gm
• Cardamom powder - 1 gm
• Jaggery grated - 400 gm
• Sooji - ½ cup
• Maida - 2 cup
• Cold Milk - 1 cup
• Aashirvaad Svasti Pure Cow Ghee for deep frying

Preparation

• In a pan cook coconut and jaggery on a slow fire till the jaggery melts.
• Add cardamom powder and keep stirring so it doesn’t stick to the surface, cook till the mixture becomes thick.
• Turn off the heat once it is done and keep aside.
• In a separate bowl add maida, sooji and melted ghee, mix them well.
• Now add cold milk to the above mixture and make a thick dough.
• Cover the dough and keep aside for 15 – 20 min.
• Knead the dough again and make small round balls. With the help of a rolling pin, roll it flat and place a spoonful of coconut jaggery mixture in the center.
• Apply some milk on the edges of the dough and tightly seal the filling inside.
• Press the edges using the back of a fork, repeat the process for the rest of the dough
• Heat Aashirvaad Svasti Ghee in a kadai, slowly fry the stuffed karanjis on low heat till golden brown.
• Your Diwali recipe is now ready to be served.

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