In a pan take scrapped tender coconut, jaggery and fresh cream
Mix well and cook on low heat
Cook it till mixture thickens and starts leaving sides
Switch off heat and add chopped dry fruits, poopy seeds , chironji and cardamom powder .. mix well everything and keep aside it to cool completely
In a mixing bowl take maida, semolina and 2 tablespoon of ghee .. mix well everything and knead a semi soft dough using milk
Keep it covered aside for rest
Now prepare small balls of ready dough and roll out small puris
Place ready coconut stuffing in centre and fold the puri
Seal all the ends of puri so that Stuffing should not come out
Seal all the ends with fingers by pinching or use gujhiya mould or cutter
Heat sufficient ghee in a heavy bottom pan and deep fry all karanjis on low heat until golden in colour
Keep turning in between
Likewise deep fry all karanjis and let them cool completely... Later store in air tight container
This one is traditional Maharashtrian Coconut Karanji /Gujhiya Recipe.. which is specifically prepared for Diwali. For Lakshmi Pujan , we offer karanji to godess.. Loved by all, melting in mouth, soft from inside and crisp from outside . Delicious coconut Karanji or Nevari , do try for sure.
