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Yeah yeah – I know! Diwali is not the time for thinking ‘healthy’ or doing kanjoosi with ghee, sugar and oil. But when I think of the 500 crunches I am made to do each morn, I automatically say – thanks but no thanks. And luckily I have no sweet tooth. For all the ghee-sugar lovers, there are more goodies coming in the final Diwali Blogging – III. I know you’ll love them. But think of the diabetics, people struggling to lose weight and yet doing their bit to enjoy Diwali – and you’ll love these baked Karanjis too. It’s not my brainwave. It’s Sanjeev Kapoor’s. Atleast it was telecast in his program Khana Khazana – one of the longest running series in the history of Indian television.
This recipe allows a lot of variation. While the original was stuffed with pistachios, cashews, figs and dates – I used only dried figs, dates and raisins sprinkled with cardamom powder. This is a no sugar recipe but there is plenty of natural sugar to keep you happy.
I have pasted the recipe from the source – i.e. http://www.sanjeevkapoor.com.
Pictures are mine though 🙂
Baked Karanjis
Type: Modified Indian dessert, Sugar-free dessert, Diabetic recipe
Time taken: Around one hour – when made without mould
Makes 10 pieces
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Baked Karanjis in Diwali Blogging - II
Ingredients
For outer layer
- 1 cup flour Refined (maida)
- 2 tbsps Semolina (rawa)
- 2 tbsps Ghee
- 1/4 cup Milk
For stuffing
- 3/4 cup dates Seedless (chopped)
- 3/4 cup figs Dried , (anjeer) (chopped)
- 15 - 20 Cashewnuts (crushed)
- 15 - 20 Pistachios (crushed)
- 1 tsp Cardamom Green Powder
- 1 tbsp poppy seeds Roasted (khus khus)
- 2 tbsps Milk
- 2 tbsps Ghee (melted)
Instructions
- Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth.
- Preheat oven to 180xb0C.
- To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.
- Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly.Remove the excess dough and use again. Similarly make the remaining karanjis.
- These can be made without the mould too.Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180xb0C for twenty to twenty five minutes. Cool, store in an airtight container.
You have been such a busy bee dear!Happy Diwali to you and your family.
Thanks Ash wishing you the same!
hey di….like always…u rock!!! this blog is truly amazing and u are making it better day by day…cheers to my sis!!Warm wishes for diwali to you and sumanthna…..
Oh! I didnt know you could make this without the mould! This was one of my fav sweets during childhood.thanks!
Loved this variation! Will surely try.