Rose Coconut Karanji

By Ministry of Curry · 120 min

Ingredients

Instructions

1. Mix the semolina and flour. Heat the ghee, add it to the flour and rub it in for 3 to 4 minutes until the dry flour holds a loose ball. Knead in warm milk as needed to make a firm dough, then rest it for 20 minutes.
2. Mix all the filling ingredients, then rub the filling between your palms for a couple of minutes so the rose preserve spreads evenly. Set aside.
3. Mix the rice flour with the melted ghee to make the layering paste. Bloom the saffron in the warm milk.
4. Divide the dough into three equal parts. Knead the first part alone for 2 to 3 minutes to leave it white. Knead saffron milk into the second part for 5 minutes until the colour is even. Knead beet juice (or a few drops of red colouring) into the third part for 5 minutes until even.
5. Roll each portion into a thin 12-inch circle. Stack them white, then red, then yellow, spreading a thin layer of rice flour paste between each layer. Roll the stack tightly into a log and cut it in half.
6. Cut each half into 1-inch discs (24 in total). Press the outer white edge of each disc forward so the layers overlap and the disc becomes an oval; do not flatten the centre.
7. Roll each disc into a 3-inch circle. Put a tablespoon of filling in the centre, brush the edges with a little milk, then fold into a half-moon and seal firmly. Optionally trim, press with a fork or pleat the edges. Cover the shaped karanji with a damp paper towel.
8. Heat oil in a frying pan over medium-high heat. Once hot, lower the heat to medium-low and fry 4 to 5 karanji at a time for 4 to 5 minutes, turning once halfway, lowering the heat further if they brown too quickly.
9. Let the karanji cool completely, then store in an airtight container for up to two weeks.

Summarized from Ministry of Curry's video. Watch it for the details.

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