Coconut Karanjai

By on September 09, 2016
  • Pin It
Coconut Karanjai

Half Moon Shape Puffs Makes 8

For  the filling
Fresh grated coconut 1 cup (130 grams)
Milk 1 cup (250 ml) 
Sugar 1/4 cup (60 grams)
Soaked cashew 2 tablespoons
nuts pieces
Cardamom powder ½ teaspoon
Ghee (melted) 1 tablespoon 
White sesame ½ tablespoon 
Poppy seeds ½ tablespoon

For the puffs
Refined flour 1 ½ cup (180 grams)
Ghee (melted) 2 tablespoons
Salt to taste
Ghee or oil for frying
1. Roast white sesame and poppy seeds for two minutes till it changes colour and keep aside.
2. For the filling, Boil milk in a hallow pan, add coconut and sugar and cook till sugar melts, add sesame, poppy seeds, cashew nuts and cardamom powder, and cook till mixture thickens. Leave it to cool.
3. For the puffs, mix together the flour, ghee, salt and enough water to make a soft dough. Cover and set aside for thirty minutes. 
4. Make marble size balls of the dough & roll out into a 3-inch round (puris).
5. Place each puri on flat surface and place one & half tablespoon of coconut mixture horizontally on one half of it and fold over the other half to make a half moon shaped puff. Press the edges to seal well.
6. Heat the ghee in a frying pan and deep-fry the puffs (Nevreo).
7. Serve hot or room temperature.

Note: Since these Nevero are made of fresh coconut and milk, the shelf life is 
4 to 6 days without refrigeration.

  • Pin It

Leave a Reply

Your email address will not be published. Required fields are marked *

Enter The Code Displayed hereRefresh Image