Photograph of the finished Karanji

India · Bánh gối chiên nhân dừa semolina

Karanji

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 720 g
  • Photograph of Shredded coconut Shredded coconut 520 g
  • Photograph of Semolina flour Semolina flour 200 g
  • Photograph of Powdered sugar Powdered sugar 360 g
  • Photograph of Ghee Ghee 180 g
  • Photograph of Cardamom Cardamom 20 g
  • Photograph of Raisins Raisins 140 g
  • Photograph of Pistachios Pistachios 120 g
  • Photograph of Oil Oil 1.6 l

Method

  1. 1 Roast the semolina in ghee for 8 minutes until the grains turn golden brown and fragrant.
  2. 2 Mix roasted semolina with dried shredded coconut, powdered sugar, raisins, and cardamom.
  3. 3 The filling must be completely dry; a moist filling will cause the shell to burst in the oil.
  4. 4 Knead the flour with ghee and water, then let the dough rest for 30 minutes.
  5. 5 Roll out the dough thinly, then wrap the filling into a half-ring shape and twist the edges by hand.
  6. 6 Fry in oil at 160 degrees for 6 minutes over low heat until the crust is bubbling and crispy.

With an appliance

  • Air fryer 55 min

    Replace step 6: brush with ghee, then steam in a 180-degree oven for 16 minutes, flipping at minute 9.

Start cooking