Karanji Recipe With Dairy Milk-Stuffed Mawa: A Rich Diwali Sweet With A Gooey Center Recipe

Directions

In a large mixing bowl, combine all-purpose flour, semolina, and a pinch of salt.

Add the warm melted ghee and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.

Gradually add warm water and knead into a semi-stiff dough.

Cover it with a damp cloth and let it rest for 25–30 minutes.

Heat a pan, add mawa, desiccated coconut & chopped Dairy Milk together. Cook until the chocolate melts & mix with mawa. Let it cool.

Divide the dough into small balls, roll it out into a small circle, and place the prepared chocolate mawa stuffing into the corner.

Fold the circle over into a half-moon shape, sealing the edges tightly by pressing them together.

Heat oil in a medium-sized pan. Fry prepared karanjis slowly on low heat, turning occasionally, until the crust turns golden-brown and crisp.

Let them cool for some time, garnish & enjoy.

These are exceptionally delicious when served slightly warm, allowing the Dairy Milk center to stay gooey and molten when you take a bite.