How to make Karanji/Sweet Puffs Recipe (Indian)
Puff pastries with sweet mawa/khoya filling made during festive occasions.
Ingredients
For the dough
- 1 Kg All-purpose flour/maida
- 4 tbsp Ghee/Clarified butter
- 1 tsp Salt
For the mawa filling
- 150 grams Roasted Sooji/Rawa
- 300 grams Mawa/Khoya
- 300 grams Powdered Sugar
- 150 grams candied peels or tutti-fruity
- 25 grams Charoli
- 50 grams Cashewnuts or Almonds or 2 tsps each
- ¼ tsp Salt
For the Roux
- 100 grams Ghee/Clarified butter
- 100-150 grams Cornflour
Instructions
- Knead the dough and set aside for at least an hour.
- Make a paste melted Ghee/clarified butter and cornflour.
Filling for Karanji/Sweet Puffs
- Roast 100 grams sooji/rawa. Add the nuts and salt while roasting. Put down from flame.
- When still warm, add the powdered sugar and mawa and mix well. Add all the other ingredients. Add rose-water to combine the filling for easy use. Keep aside.
How to make Karanji/Sweet Puffs
- Take 3 small balls of dough and roll it into a thin chapati of 12- 13" diameter.
- Apply the roux/cornflour paste on each chapati and fold it into a strip of 1.5 inches. Cut the strip again into a 1-inch piece.
- Roll each piece carefully, avoiding the edges. Place a little filling for about 1 tbsp on each piece of the dough and fold it carefully to form the sweet puff. Stick the edges with rose-water.
Frying
- Heat sufficient oil in a kadai. Add the nevries and fry on medium flame till golden. Do not over-crowd the kadai.
- Cool the nevries/sweet puffs and then store in an air-tight container
Notes
- If the mawa filling hardens add some rose water to soften it.
- Add hot oil to the roux when it hardens.
- Fry the mawa karanjis on a low to medium flame