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Karanji 2 cups of majda, 2 table spoon ful of Dal atta, 1 cup of arrowroot flour, 1 cup of Margarine, 2 table spoons of sweet oil, A cup plain flour for rolling out, One scrapped coconut, half tea spoon powdered cardamom, 10/15 sultana, 200 grams of jaggery, Salt to taste.
Mix Maida, Dal Atta, oil and salt to form a soft dough. Beat it with a grinding stone, divide it into 4 equal balls. Roll out the balls into big round chappatis, sprinkle flour. Apply part of arrowroot flour and part of margarine and place another chappati on it. Repeat the same thing until all the chappatis are finished. Press all the chappatis with the tips of your fingers and turn it into a long roll. Pull out the roll until it is 15 to 16" long. Cut it with knife in 12 equal parts and keep them aside covered under a damp cloth.
Prepare a little paste of jaggery on a slow fire and add the scrapped coconut to it. Simmer the coconut and jaggery for 15 minutes.
Now take each piece, twist it and press it a little bit on your palm. (1) Roll out that piece lengthwise for about 3" in length. '
(2) Place one spoonful of stuffing on half side. Close the stuffing by the other half very tightly, if it does not close properly, apply a little water for sticking,
(3) Cut with the Cutter the sides neatly and evenly as shown on the side. Prepare all the Karanjis in the same manner and bake them in a moderate oven.
- MRS. PRAMILA ANANDKAR
Alu Patrel 12 Alu (Colocassia) leaves,
1 dry coconut (copra), 12 green chillies medium size,
15
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
| SR No. | 035314 |
| Book Title | World Vegetarian Congress Cookery Exhibition |
| Original Sutra Author | N/A |
| Author | Lilaben Shah |
| Publisher | Lilaben Shah |
| Publication Year | 1967 |
| Total Pages | 68 |
| Language | English |
| Classification | Book_English |
| File Size | 6 MB |