Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, olya naralachi karanji (coconut gujiya). It is one of my favorites food recipes. For mine, I’m gonna make it a 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 favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Olya Naralachi Karanji (Coconut Gujiya) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook olya naralachi karanji (coconut gujiya) using 8 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Olya Naralachi Karanji (Coconut Gujiya):
- Take fresh scrapped coconut
- Take grated jaggery
- Make ready cardamom powder
- Take all purpose flour (maida)
- Take suji
- Make ready homemade ghee
- Make ready milk
- Prepare 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.
So that is going to wrap this up for this special food olya naralachi karanji (coconut gujiya) recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
