Baked Karanjis

I know Diwali's come and gone, but indulge me with this post.  I had a busy week making the faral (snacks or munchis, mostly fried, like this one), cleaning the house and cooking for the  Diwali bash. So did not get time to make these karanjis. I made them earlier this week; with the twist of  baking them and not frying. Also I used the Stuffing of fresh grated coconut and Jaggery; not sugar. This is not a completely healthy or diet recipe as I have added lot of ghee while making the dough. Without ghee karanji will become dry and may get burned while baking. Just read on for the recipe:-

For Covering:-

3/4 cup Fine Sooji/Rava

1/4 cup Maida/ Refined Flour

Pinch of salt

4 tsp. Ghee (Clarified butter)

For Stuffing:-

2 cups of Grated coconut

1 cup grated Jaggery

Dry Fruits of your choice ( I used almonds and cashewnuts)

A pinch of Saffron

1 tsp. Cardamom Powder

Make the Dough:-

1. Mix in all the ingredients mentioned above for covering and with the help of milk; knead into a semi soft dough. 

2. Keep it covered with a damp cloth at least for 30 mins. 

3. Divide into equal portions and shape them into balls. Keep them covered with a damp cloth.

Make the Stuffing:-

In a microwave bowl, Mix in the ingredients listed for stuffing and microwave it about 7-8 mins. string it after every 2 mins. 

Make the Karanjis:-

1. Pre-heat the oven at 180°C.

2.Take one ball of dough and using rolling pin, roll it into a puri .

3. Place stuffing on the puri proportionately and fold the puri to form a semi circle (karanji).

4. Fold and press the edges of the karanji. Make design by using fork.

5. In the similar way prepare all the karanjis.

6. Now place all karanjis on a baking tray lined with aluminum foil.

7. apply some ghee on top of karanjis. (optional; I didn't...instead I added this extra ghee into the dough earlier)

8. Bake them at 180°C for about 40 mins or till the karanjis get light golden brown colour from both sides. Do not make them too brown as it will burn the filling. The Baked Karanjis are now ready to serve.