Tomorrow is Naraka Chaturdasi and it is one of the most important rituals of Diwali in Mangalorean homes. We perform the Abhyang Snan which is a ritual bath with oil before sunrise. We celebrate the victory of Krishna over the demon Narakasura. Once the body is massaged from head to toe with warm coconut oil, a regular bath is taken. We apply a form of ‘ubtan’ or natural soap which traditionally had a mix of sandalwood, camphor, rose water, raw turmeric and other additional ingredients such as milk, fresh coconut milk etc. At home, we use whichever ingredient we can mix together, with raw turmeric being the hero. We simply mix raw turmeric paste with some coconut milk or fresh cream and apply it to our bodies before the final rinse. Sort of a mini Ayurvedic spa session at home 😀
Now to today’s special, Karanjis. There are two steps in this recipe. Preparing the outer cover and the filling.
For around 40 Karanjis you will need:
For the outer cover:
All purpose flour – 500 gm
Semolina – 125 gm
Milk – 250 ml
Oil – 4 tsp
For the filling:
Desiccated Coconut – 100 gm
Powdered Sugar – 150 gms
Poppy Seeds – 2 tsp
Sesame Seeds – 2 tsp
Semolina – 2 tsp
Cardamom powder – 1 tsp
First we start with the dough. Mix together flour, semolina, salt in a large bowl. Warm the oil and add it to the batter and mix well again.
Now warm the milk and add it in a little by little to form a semi-stiff dough
Wrap a piece of cling film around it and let it rest for at least half an hour. While the dough rests, start making the filling.
Dry roast poppy seeds, semolina, sesame seeds separately and put it in a bowl.
Add the desiccated coconut, powdered sugar and cardamom powder to this and mix well.
After 30 minutes, take tennis ball size amounts of the dough and roll it out into a roti.
Apply some ghee all over the roti and tightly roll it into a cylinder.
Now cut it into half inch pinwheels.
Roll this pinwheels into a puri. Add a little filling in the centre.
To secure the ends you can simply use a fork and press down gently.
Deep fry the Karanjis in medium flame till golden brown. Cool down to room temperature before storing away.