Sugar Free Karanji(Gujia)
Ingredients:
1 cup Wheat flour3 tbsp clear butter (Ghee)
1 pinch Salt
1/2 litre Oil (for deep frying)
1 cup Grated coconut
1 1/4 cups( Splenda calorie free sweetener)
1 1/2 cups Milk
1/4 cup Almonds
1/4 cup Raisins
1/2 tsp Cardamom powder
Preparation:
In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
For the stuffing: Cook the coconut (use fresh or dried), (splenda-sweetener), milk, chopped almonds ,raisins, cardamom powder, till the milk evaporates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
The karanji can last for 7-8 days if stored in an air tight container.