Shingadi (Karanji)


For the outer crust:

  • Maida- 1 cup
  • Oil- 2 tsp
  • Salt
  • Water
For the filling:
  • Grated tender coconut- 2 cups
  • Sugar- 2 cups
  • Raisins
  • Elaichi Powder
  • Kesar
  • First make the maida dough ready by mixing maida, oil and salt in some water. The dough must be soft and homogenous in texture.
  • Then heat the mixture of grated coconut, sugar, few raisins, 1 tsp of elaichi powder and few strands of kesar. 
  • Make sure that the sugar just begins to melts and then stop the burner.
  • Now on a rolling board make a small, thin, round circles of the dough. Fill the dough with the filling with help of the spoon and then fold it into half.
  • Finally deep fry the Shingadi (karanji) until they are golden brown in colour.

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