Puran karanji is sweet fried dumpling made with wheat flour, semolina and stuffed with puran. Puran is a sweet lentil filling made from spilt bengal gram/chana dal and jaggery/sugar.
Ingredients:
- Wheat flour (some people use maida/all-purpose flour)
- Oil
- 1 cup Chana dal
- ½ tsp Turmeric powder
- Pinch of salt
- 1 ½ cups sugar or jaggery or both
- 1 tsp cardamom powder
- 1 tbs ghee
Method:
- Wash chana dal, drain, and then add 2 cups of water and turmeric powder
- Pressure cook it.
- Once it cools down, grind it to a smooth paste.
- For sweetness, you can use only sugar or only jaggery or sugar+jaggery combination
- I used brown sugar+ jaggery combination
- Add sugar, jaggery to the dal paste, mix well and cook on slow flame with stirring.
- Cook until the mixture thickens. In the end, add 1 tbs ghee, and cardamom powder, and mix well. If the mixture is undercooked, the stuffing will be sticky, and will be difficult to make a ball.
- A simple tip to know if it thickened properly. Insert a spoon or spatula vertically into the mixture. If it does not fall, then your mixture is cooked well. Let it cool.
- Take wheat flour, add salt and oil to it, and mix.
- Knead to smooth dough by adding water.
- Grease it with oil and keep it aside for 30 minutes.
- Knead the dough one more time and divide it into equal portions
- Grease the rolling pin with oil and roll the dough ball into a thin circle
- Approximately 3-inch circle
- Also make oval portions of the stuffing
- Place stuffing on the circle, apply some water at the ends of circle
- Then fold the circle into half by making sure stuffing is not coming out at the ends
- Start slowly pressing the ends of half circle to close it nicely
- Use the cutter and cut the Karanji into nice shape as shown in the video
- Make rest of the karanji in similar way
- Take a frying pan, add oil and heat it
- Test by dropping a small dough ball into the oil. It should slowly sizzle back to the top and turn golden which means our oil is ready
- Add as many karanji as your pan can hold without overcrowding to the oil
- Keep stirring gently intermittently to help them fry evenly
- Once they turn golden remove and drain on absorbent paper
- Fry all the remaining karanji
- Cool them completely and store them in an airtight container
Back to Savi’s Kitchen!