Ingredients
Method
- 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.
Notes
Modifications:.
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.
Tags:.
Diwali, Deepavali, Diwali recipe, sugar-free desserts, diabetic recipe, Indian sweet, Festival food.
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.