Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, olya naralachi karanji (coconut gujiya). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Fresh Nariyal Gujiya recipe for Diwali. Hello Everyone, Olya Naralachi Karanji / Fresh Coconut Karanji is one of the Maharashtrian sweet recipe, mainly made during Diwali, Naralipournima or festive season. In Maharashtrian karanji, the stuffing is made up of fresh coconut, jaggery and flavored with cardamom powder.
Olya Naralachi Karanji (Coconut Gujiya) is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Olya Naralachi Karanji (Coconut Gujiya) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have olya naralachi karanji (coconut gujiya) using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Olya Naralachi Karanji (Coconut Gujiya):
- Prepare fresh scrapped coconut
- Prepare grated jaggery
- Take cardamom powder
- Get all purpose flour (maida)
- Get suji
- Make ready homemade ghee
- Make ready milk
- Get Oil to fry
Crispy Chakali and scrumptious Karanji are the two special dishes that do not have substitute on Diwali. Though preparation of Karanji requires little extra time and efforts, the taste is worth of trying it. One major advantage of Karanji is it has good shelf life, it can be stored for weeks and can be used. गणेश चतुर्थी स्पेशल ओल्या नारळाची करंजी (Olya Narlachi Karanji recipe) by Tarla Dalal. Ingredients: Fresh Coconut Kokum Cumin seeds Mustard seeds Curry leaves Green chili Coriander leaves.
Steps to make Olya Naralachi Karanji (Coconut Gujiya):
- Mix grated jaggery & fresh scrapped coconut in a pan on medium heat, keep stirring constantly to avoid burning.
- Once the mixture thickens and add cardamom powder mix well & switch off the gass.
- For the cover of karanji - mix maida & suji.Now heat the ghee &add this boiled ghee (moyan) to this mixture.
- Then add milk slowly & keep kneading this mixture, judge the required quantity of milk while kneading the dough. Keep this aside for 20 minutes.
- Now add a few drops of milk & again knead the dough. Make small balls of this dough.
- Now take the balls one by one & roll a nice thin puri.
- In the centre of the puri put a spoonful of the coconut filling.
- Now take a beat of milk on your finger tips & put it on half side of this puri so that when you fold it in half both the sides of circle stick well to each other.
- Make all karanji.
- Heat oil in a pan. Put karanji for frying one by one.
- Fry till covering turns nice golden brown.
- Narial karanjis are ready to eat.
Hello Foodies, Festival season is going on, and today I am sharing one more fasting or festival recipe that. Is coconut kheer / naralachi kheer. Kheer is prepared in festivals, temples, weddings, and all special occasions. Made all over India as a festival sweet, gujiyas (also known as karanji or nuereos) differ only slightly from region to region. In some states, like Uttar Pradesh, the filling is made with sweetened khoya (milk thickened almost to a solid state) and nuts while in others like Goa, it consists of shredded coconut.
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