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QUICK FIX

Karanjia

INGREDIENTS:

(Serves two)

Refined flour (maida): 60 gms

Semolina: 55 gms

Dalda: 60 gms

Milk and water:

For kneading

Oil: For frying

For the stuffing:

Mawa: 30 gms

Fresh grated coconut: 40 gms

Poppy seeds: 10 gms

Cashewnut and sultanas

(dry grapes): 10 gms each

Tutti frutti: Five gms

Sugar: As required

METHOD:

Knead dalda, maida and semolina together. Add salt, water and milk to make fairly stiff dough. Set aside for half an hour.

Now, split into pieces. Apply a little dalda and knead each piece thoroughly till smooth. Roll into rounds of five to eight cm in diameter. Mix the ingredients for the filling after they are finely chopped. Place the filling in the centre of each round and fold it over. Seal edges with a little water.

Deep fry till light brown.

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