Bhakti D
Let’s quickly start with this sweet delicacy to make the Diwali festivities even sweeter—Kanavle, or Layered Karanji. Its crispy, flaky crust, resembling puff pastry, makes it divine in taste. You can make them in advance and enjoy them later, as they stay fresh and tasty.
Ingredients (Makes 20 Karanjis)
For the outer cover:
- 2.5 cups maida
- 3 tbsp hot ghee
- Pinch of salt
- 3/4 cup milk
- For the spread:
- 4-5 tbsp cornflour
- 4-5 tbsp ghee
For the stuffing:
- 1 1/2 cups roasted, grated dry coconut
- 3/4 cup powdered sugar (or adjust to taste)
- 2 tbsp sliced almonds, pistachios, and cashews
- 1 tsp cardamom powder
- Ghee or oil for deep frying
Method
- Mix the cover ingredients and knead into a medium-consistency dough. Cover and let it rest for 30-45 minutes.
- Combine all stuffing ingredients. Add 1/2 tbsp of milk or cream, mix well, and set aside.
- Place 4-5 tbsp ghee on a plate, beat it with your fingers for 2 minutes, then add cornflour and mix well.
- Divide the kneaded dough into three parts. Roll each into a thin chapati separately one by one. If desired, colour one portion by adding 2 drops of red food colour.
- Take one chapati, apply some spread, then place the second chapati on top, apply more spread, and repeat with the third chapati. Spread evenly over each layer.
- Roll tightly, then cut into 1-inch pieces.
- With the layered side up, press each piece and roll it out with a rolling pin. Place 1-2 tbsp of stuffing in the center, seal both the sides, and trim with a karanji cutter.
- Heat ghee in a kadai and fry the karanjis over medium heat.
These absolutely delicious, flaky, layered Karanjis are ready to serve! Make them for festive occasions like Deepavali (Diwali) or Holi and share them with friends and family. They’ll love the taste and texture of these yummy Maharashtrian-style Gujiyas.
