How to make Date And Anjeer Baked Karanji
This recipe has featured on the show Khanakhazana.
Main Ingredients : Dates (खजूर), Figs (अंजीर)
Cuisine : Indian
Course : Mithais
For more recipes related to Date And Anjeer Baked Karanji checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Dry Fruit Laddoo, Date And Walnut Laddoo . You can also find more Mithais recipes like Fried Modak Paneer Jalebi - SK Khazana Jack Fruit Burfi GUD KESAR IMARTI
Date And Anjeer Baked Karanji Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Date And Anjeer Baked Karanji Recipe
Dates for outer layer 1 cup
Figs chopped, seedless for stuffing 3/4 cup
Semolina (rawa/suji) for outer layer 2 tablespoons
Ghee for outer layer 2 tablespoons
Milk for outer layer 1/4 cup
Dried figs chopped for stuffing 3/4 cup
Cashewnuts crushed for stuffing 15-20
Pistachios crushed for stuffing 15-20
Green cardamom powder for stuffing 1 teaspoon
Poppy seeds (khuskhus/posto) roasted , for stuffing 1 tablespoon
Milk for stuffing 2 tablespoons
Ghee melted , for stuffing 2 tablespoons
Method
Step 1
Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth.
Step 2
Preheat oven to 180°C. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix.
Step 3
Mash lightly with fingers and add a little milk. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow.
Step 4
Apply a little water on edges, close the mould and press firmly. Remove the excess dough and use again.
Step 5
Similarly make the remaining karanjis. These can be made without the mould too. Place the karanjis on a greased baking tray.
Step 6
Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes.
Step 7
Cool, store in an airtight container.
Nutrition Info
Calories : 1278 Kcal
Carbohydrates : 127.8 gm
Protein : 22.6 gm
Fat : 75.1 gm
Other : Zinc- 1.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
