Air Fried Karanji

Air Fried Karanji: A treat that bridges generations with its traditional roots and innovative preparation.

Ingredients:

• 1 cup All-Purpose Flour (Maida)
• Pinch of Salt
• 1 tbsp Milk Powder
• 2 tsp Ghee or Oil
• Warm Water (as required to knead a soft dough)
• 1 cup Khoya/Mawa (grated)
• 1/4 cup Desiccated Coconut
• 2 tbsp Sesame Seeds
• 1/4 cup Jaggery
• 1 tsp Cardamom Powder

Directions:

1. In a mixing bowl, combine All-Purpose Flour (Maida), a pinch of Salt, Milk Powder, and Ghee or Oil.
2. Gradually add Warm Water and knead to form soft dough.
3. Grease the dough with some oil, cover it with a damp cloth, and let it rest for at least 30 minutes.
4. Dry roast Sesame Seeds in a pan for about 2 minutes until they start changing colour. Set aside.
5. Dry roast Desiccated Coconut in the pan until it becomes aromatic. Set aside.
6. Grate the Khoya and gently roast it on low-medium heat until it softens. Set aside.
7. In a mixing bowl, combine the roasted Sesame Seeds, Desiccated Coconut, grated Khoya, Jaggery, and Cardamom Powder to make the filling.
8. Take small portions of the rested dough and roll them into small circles of about 2-3 inches thickness, thinner towards the edges.
9. Place a small portion of the prepared filling in the center of each rolled dough circle.
10. Apply water along the circumference edge of the circle using your fingers.
11. Gently fold the dough over the filling to form a half-moon shape. Press the edges to seal them well. You can use a knife to create a decorative design on the edges.
12. Preheat your air fryer at 200°C for 4 minutes.
13. Grease the air fryer basket with a little oil and place the Karanji in it. Also, lightly grease the tops of the Karanji.
14. Air fry the Karanji at 200°C for about 10 minutes.
15. The Karanji should be crispy and golden brown on both sides.
16. Once cooked, remove the Air Fried Karanji from the air fryer.
17. Let the Karanji cool down a bit before serving.
18. Serve this crispy and delectable Air Fried Karanji as a delightful treat during festivals or special occasions.

Recipe Credits: thefoodiesyndrome

Picture Courtesy: Image by KamranAydinov o Freepik