Karjikayi, Kanoli

Ingredients
for the filling-
3 cups rava,
3/4 cup pure ghee,
1 and 1/2 cup desiccated coconut
3 cups castor sugar,
2-3 tbsp elaichi powder,
4-4 and 1/2 tbsp khus khus((poppy seeds)
A pinch of salt(avoided during festival)
Dry fruits of choice sliced/blanched
for the covering-
3 cup maida,
1 cup oil
Silver wark(optional)

How to make
For the filling: Roast rava in a 1/2 to 3/4th cup pure ghee till it turns golden in colour.(It gives out a light fragrance) and set aside. In a separate pan roast khus khus in ghee till pink in colour. Add desiccated coconut and roast for five to seven minutes. Mix it well with roasted rava and sugar and set aside. In little ghee brown the dry fruits and mix it along with rava mix.

For the covering: Add 1/2 cup oil to maida and knead to dough. Cover with damp cloth and set aside for about one hour. After an hour make small puris. Place one teaspoon of the filling on one side. Seal by joining along the edges. Run a cutter over the edge to give it shape. or if at all you can do it by folding little by little with your hands Cover the karanjis with a damp cloth before deep frying. Heat oil and deep fry the karanjis till golden brown. once it cools you can apply the siver wark on the karanjis

Jangri

Ingredients:
1. Urad dal – 1 cup,
2. Saffron color – 1 pinch,
3. Rice flour – 1 tsp,
4. Ziploc bag (for piping),
5. Oil - For frying,
6. Ghee - 1/4 cup,
For Sugar syrup):
7. Sugar – 1 cup,
8. Water – 2 cup,
9. Milk - 1 tsp,
10. Lemon juice – 1/2 tsp.

Method :
1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.

2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.

3. To the dal paste, add rice flour, saffron colour and mix it well.

4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.

5. Take a flat pan/kadai, heat 1inch level oil&ghee.

6. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again)

7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.

8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.