Dry Fruit Ghughara or Karanji

Ingredients [For Filling] :

Almond [badam] - 1 cup
Pista - 1/2 cup
Cashewnuts - 1 cup
Resins - 1/4 cup
Cardamom powder - 1 1/2 sp
Nutmeg powder - 1 1/2 sp
Sweetless Kova [Mawa] - 250 gms
Ghee - 1 1/4 sp
Sugar powder - 2 1/2 cup.

Method :

Fry all the ingredients along with little ghee till it becomes crispy. If it becomes cool, grind in the mixer. Then take one kadai & pour 1 sp of ghee. Add mawa to that & fry for 1 minute till it leaves ghee & looks shining. At this time remove from the gas & keep aside. After mawa becomes cool, mix the dry fruit powder, cardamom powder, nutmeg powder along with sugar powder. Mix well. This is the filling for karanji.

Ingredients [For outer portion] :


Maida - 1/2 kg
Warm Milk & Water together - 3/4 cup [To knead the dough]
Hot Melted ghee - 1/ 2 cup [To knead the dough]
Ghee - 2 cups [For deep frying].

Method :

Take one deep bottom vessel & put maida, ghee & mix well. Add little warm milk & water together in the atta to form a soft dough. Keep the dough in a close vessel. From that dough take small balls, make small puri & fill the stuffing to that & make a shape like karanji [See the picture]. Then keep one frypan on the gas, pour remaining ghee. Make it heat [It should be in medium heat ] fry in lower flame only. If the karanji becomes golden brown on both the sides, remove from the gas. Store it in a air-tight container. Enjoy your tasty karanji.This recipe i learn from my friend rita.