Recipe of Perfect Olya Naralachi Karanji (fresh coconut sweet) - Gujiya
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Recipe of Any-night-of-the-week Olya Naralachi Karanji (fresh coconut sweet) - Gujiya. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Just in addition, the time it takes to cook Olya Naralachi Karanji (fresh coconut sweet) - Gujiya estimated approx 30 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Olya Naralachi Karanji (fresh coconut sweet) - Gujiya using 13 ingredients and 5 steps. Here is how you cook it.
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Karanji is very similar to Gujiya that is prepared in north India. But these traditional karanjis are prepared with fresh coconut stuffing during the shravan month.
I offered these sweet karanjis to lord Ganpati today on the occasion of Sankashti Chaturthi
Ingredients and spices that need to be Make ready to make Olya Naralachi Karanji (fresh coconut sweet) - Gujiya:
- Cover
- 1.5 cup maida
- 1/2 teaspoon salt
- 1 tablespoon oil
- 1/4 cup milk or water
- Stuffing
- 1 teaspoon ghee
- 1 cup fresh grated coconut
- 1/4 cup sugar
- 1/4 cup milk
- 1 teaspoon cardamom powder
- 1 tablespoon nuts of your choice (optional)
- as needed Oil
Steps to make Olya Naralachi Karanji (fresh coconut sweet) - Gujiya
- In a bowl, take maida, add salt and mix together well.
Add milk little at a time and knead tight dough
- In a pan, heat ghee. Add grated coconut, milk and sugar and mix together till sugar dissolves. Add cardamom powder and nuts and let it cool down in a plate.
- Knead the dough again for a minute to make smooth and make small balls.
- Roll out one ball at a time into a thin puri.
Place one spoon of the stuffing in the centre and close the ends to form a D shape.
Use a fork or pinch the ends using fingers to close the ends tight.
Repeat the same process with the remaining dough and stuffing.
- Heat oil in a pan. Deep fry the karanjis on medium flame.
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