A delicious filling made with nuts, coconut, poppy and sesame seeds is stuffed into a flaky dough and then deep fried till crispy. This is also knows as Karanji.
These lovely crispy crescents are stuffed with coconut & nuts, sometimes they are stuffed with Mawa and other fillings. These grace the Christmas platters or Kuswar and are a strong favorite!
Typically these are made a day or so before Christmas and made with fresh coconut. In this recipe to extend the shelf life, I’m making the filling with desiccated coconut.
The size of this crescent can vary some make them quite big, I prefer a more delicate size, ideally 2 bites so my family & friends have room to try some of my other Christmas goodies like Marzipan, Milk cream, Rose Cookies, Kul Kuls and Christmas Cake.
- 1 tbsp Ghee
- 1 tbsp Semolina or Rava
- 4 Cardamoms seeds crushed
- 2 tbsps Sesame seeds
- 1 tbsp Poppy seeds or khus khus
- 1/2 cup crushed Nuts – Cashews Almonds & Pistachios
- 2 cups sweetened desiccated Coconut
- 1/2 cup Raisins soaked in either Rum Brandy or juice
- 4 tsps Sugar
- 1/4 – 1/2 cup Water
- 2 cups all purpose Flour
- 1 tsp Sugar
- 1 tbsp Semolina
- 1 tbsp Ghee
- 1/2 – 3/4 cup Warm water
- To make the filling, heat the ghee, add the semolina, cardamom seeds, sesame and poppy seeds, nuts, coconut & raisins
- Add the sugar, and the water a little at a time
- Cool and keep aside
- To make the dough, add the sugar and semolina to the flour, add the ghee and work the flour so it resembles breadcrumbs
- Add the warm water, mix and knead into a dough for 15 mins
- Cover with cling film and allow to rest for 15 – 30 mins
- Make small balls of the dough, lightly flour the surface and roll till very thin
- Add a tsp of the filling, fold over and press
- Press and fold over the dough to seal (watch video)
- Allow these to air dry for at least one hour on both sides
- Heat some oil and deep fry till golden brown
- Allow to cool completely before storing in an air tight container