Thursday, 20 October 2016

KANAVLE / LAYERED KARANJI

With Diwali - the festival of lights coming near, lets start off with the sweet delicacies to make the festivities and celebrations even sweeter .... Kanavle ... Layered Karanji



KANAVLE / LAYERED KARANJI

INGREDIENTS

DOUGH

Maida / refined flour
1 cup
Salt
A pinch
Hot ghee / clarified butter
1 tsp
red / pink food colour
1 drop
SATA

Cornflour powder
2 tbsp
Vanaspati ghee / hydrogenated Vegetable oil
2 – 3 tbsp
FILLING

Maida / refined flour (heaped)
2 cups
Fine rawa / fine semolina (flat)
1 cup
Powdered sugar
3 cups
Ghee / clarified butter
¾ - 1 cup
Khopra / dry coconut (grated, dry roasted and crumbled)
2 cups
Velchi pdr / Elaichi pdr / cardamom pdr
1 ½ tsp
Almonds powdered
½ cup
Cashewnuts powdered
½ cup

METHOD:

DOUGH


1.       To the maida add salt and hot ghee. Rub it all together.


2.       Add water little at a time as required and knead to a smooth medium soft dough.


3.       Divide the dough into 5 portions.



4.       To the 2 portions add the food colour and knead it in. leave the other 3 portions white.


5.       Even if the food colour does not mix in well and gives a streaky colour to the dough its ok.

6.       Cover the 5 portions and allow them to rest for around 2 hours.

SATA



7.       To the cornflour add warm vegetable oil and mix it in to form a thick but spreadable paste.

FILLING

8.       Heat ghee in a pan.

9.       Add in the maida and rawa.

10.    Dry roast the rawa and maida in ghee on a slow flame till it changes colour and turns a light pink.

11.    Remove and allow to cool.

12.   Now to it add the khopra, powdered sugar, almond powder, cashewnut powder and elaichi pdr. Mix all well.

ASSEMBLING






13.   Take 1 portion of the dough ball and roll it out into a chapatti as thinly as possible. Use fry flour for it if required.


14.   Repeat the same for all the 5 balls, roll them out into 5 chapattis, all of the same size. Keep them aside.


15.   Keep a white chapatti at the base. Apply a generous but thin layer of the prepared sata on to the chapatti. Make sure you take it till the edges.


16.   On this keep the coloured chapatti and apply sata liberally on it.



17.   In this way continue with all the 5 chapatis one on top of the other, keeping a white chapatti between 2 coloured layers and applying sata in between all the layers.


18.   Once you have arranges all the chapatis one on top of the other, apply sata on the top side of the chapatti.




19.   Now roll all the layers together as tightly as possible to resemble a pipe. (I cut the pipe in two portions as it was too long to handle)




20.   Using a sharp knife cut the pipe length wise into 2 equal halves. Again cut the halves into 2 inch thick pieces. So you will have pieces that look like semi circles.




21.   Take a portion of the dough, keep the cut side at the bottom and press it down.



22.   Carefully roll it with a rolling pin to form into a circular puri. Make sure you do not press too hard while rolling or you will disturb the layers.



23.   Fold it into half to form a semi circular shape. Stick the edges together till around ¾ the edge. Use a little moisture if required.


24.   From the gap that remains spoon the filling in. press the filling in as you fill. The kanavle should be tightly packed. Stick the remaining corner too.



25.   Using a karanji cutting wheel or a pizza cutter cut out the excess dough at the edges.



26.   Make all the kanavle ready. Allow them to dry a little in the shade. you may have to flip them over after 1 hour to air dry a little of the other side too.



27.   Deep fry them in vanaspati oil on medium to low heat till they are fried and crisp. The layers will start opening up as you fry.



28.   Store in an air tight container.





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