Olya Narlachi Karanji recipe - How to make Olya Narlachi Karanji
For the dough- Combine all the ingredients in a deep bowl and mix well.
- Knead into a semi-stiff dough using enough water. Keep aside.
- Cover it with a wet muslin cloth and keep aside for 10 minutes.
For the stuffing- Heat 1 tsp of ghee in a non-stick kadhai, add the mixed nuts and sauté on a slow flame for 3 minutes or till they turn light brown in colour.
- Transfer it into a plate and keep aside.
- In the same non-stick kadhai, heat the remaining ghee, add the fresh coconut and sauté on a slow flame for 2 minutes or till the coconut loses its moisture.
- Add the poppy seeds and sauté on a slow flame for 1 minute.
- Add the jaggery, mix well and cook on a slow flame for 3 minutes or till the jaggery melts completely, while stirring occasionally.
- Add the cardamom powder and cook on a slow flame for 30 seconds, while stirring occasionally.
- Switch off the flame and add the sautéed mixed nuts and mix well.
- Keep aside to cool slightly.
How to proceed- Divide the dough into 15 equal portions.
- Roll a portion of the dough into a 125 mm. (5”) diameter circle using little plain flour for rolling.
- Place approx. 1 tbsp of the stuffing in the center and apply little water on the edges to seal it.
- Fold it over to make a semi-circle and press the sides well.
- Take a sharp knife or a cutter and cut the edges to make it even.
- Repeat steps 1 to 5 to make 14 more karanjis.
- Heat the oil in a deep non-stick pan and deep-fry a few karanjis at a time on a slow flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Cool and store in an air-tight container. Use as required.
Nutrient values (Abbrv) per karanji
| Energy | 119 cal |
| Protein | 1.8 g |
| Carbohydrates | 14.8 g |
| Fiber | 1 g |
| Fat | 5.9 g |
| Cholesterol | 0 mg |
| Sodium | 2.1 mg |