Baked Karanjis in Diwali Blogging - II
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 :)
Type: Modified Indian dessert, Sugar-free dessert, Diabetic recipe
Time taken: Around one hour - when made without mould
Makes 10 pieces
For outer layer
- 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 180°C.
- 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 180°C for twenty to twenty five minutes. Cool, store in an airtight container.
I added a pinch of baking powder to the dough. Also omitted the nuts and the poppy seeds.
I wont try to convince you that these were as good as the fried ones. But considering that the ingredients are relatively healthy and so is the baking process, the karanjis tasted good enough. Filling tasted quite sweet. Guess I should have baked them for a lesser time as the cover was quite hard.
See what my friends have made this Diwali -.
Shankarpalas_ at Vaishali's.
Shankari_ has made a whole lot of goodies too.
Saffron has made R_ava ladoos.