Karanji/ Ghughra/ Gujia
For the Filling
Roast the cashew nuts, almonds and pistachios until light golden in colour. You will know it is done, when fragrant. Cool and coarsely powder them. Add the desiccated coconut, raisins, kharek powder, cardamom powder and nutmeg powder and mix well. Keep aside in an airtight container.
For the dough
Mix all the ingredients well. Knead a soft dough with hot water and let it rest for 30 minutes, covered. Take a small golf-sized ball of the dough and roll it out into a thin disc. Place the prepared filling on half of the disc and fold the other half over, to make a half-moon shape. Apply water along the edges and seal it tight. Using a fork, secure the edges by making imprints of the fork. Bake in a pre-heated oven at 180 ˚- 200 ˚C. Bake until golden on both the sides. Store in an airtight container.
The most favourite Diwali sweet made with whole foods, oil free, dairy free and processed sugar free.
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
Explore Related Recipes
Masala Idli with Spicy Dahi
For Masala Idli Soak urad and moong dals separately for 2 hours (it is better to use half and half
…
Baked Aubergine In Sundried Tomato And Pesto Sauce
In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste.
…
Mint Lemon Drink
In a blender, blend the mint leaves and lemon juice. Add water and add the crushed raisins to the blended
…
