Karanji (Cocoanut Croquettes)

Ingredients

• one pound coarse wheatflour
• one ounce rice powder
• four ounces ghee
• a little milk
• half ounce rice powder
• two ounces ghee
• one and a half pounds grated cocoanut
• four ounces poppy seeds
• four ounces currants
• half that quantity of cloves
• two pounds sugar

Method

1. 1

   Knead and roll out the dough made from the first four ingredients.

2. 2

   Mix the rice powder and ghee, apply to the rolled dough, and form small balls.

3. 3

   Flatten them into thin cakes, place a little puran in the middle, fold over, and press the edges.

4. 4

   Cook in boiling ghee.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 114. The excerpt below is the record exactly as published.

Karanji. (Cocoanut Croquettes.) Mix one pound coarse wheatflour, one ounce rice powder, four ounces ghee, and a little milk : knead, and roll out. Now mix half ounce rice powder and two ounces ghee. This is applied to the first, and the whole wrought together. Then the whole is made into small balls the size of a walnut and flattened with the hands into thin cakes. Mix one and a half pounds grated cocoanut, four ounces poppy seeds, four ounces currants, half that quantity of cloves, and two pounds sugar

Cook this with the app: pantry check, scaling, and the assistant.