Za Recipes

Yeah yeah - I know! Diwali is not the time for thinking healthy or doing kanjoosi with ghee, sugar and oil. But when I think of the 500 crunches I am made to do each morn, I automatically say - thanks but no thanks. And luckily I have no sweet tooth. For all the ghee-sugar lovers, there are more goodies coming in the final Diwali Blogging - III. I know youll love them. But think of the diabetics, people struggling to lose weight and yet doing their bit to enjoy Diwali - and youll love these baked Karanjis too. Its not my brainwave. Its Sanjeev Kapoors. Atleast it was telecast in his program Khana Khazana - one of the longest running series in the history of Indian television.

This recipe allows a lot of variation. While the original was stuffed with pistachios, cashews, figs and dates - I used only dried figs, dates and raisins sprinkled with cardamom powder. This is a no sugar recipe but there is plenty of natural sugar to keep you happy.

I have pasted the recipe from the source - i.e. http://www.sanjeevkapoor.com.
Pictures are mine though :)


Baked Karanjis
Type: Modified Indian dessert, Sugar-free dessert, Diabetic recipe
Time taken: Around one hour - when made without mould
Makes 10 pieces

Ingredients
For outer layer
1 cup Refined flour (maida)
2 tbsps Semolina (rawa)
2 tbsps Ghee
1/4 cup Milk
For stuffing
3/4 cup Seedless dates (chopped)
3/4 cup Dried figs, (anjeer) (chopped)
15-20 Cashewnuts (crushed)
15-20 Pistachios (crushed)
1 tsp Green Cardamom Powder
1 tbsp Roasted poppy seeds (khus khus)
2 tbsps Milk
2 tbsps Ghee (melted)

Method:

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.

2. Preheat oven to 180°C.

3. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix. Mash lightly with fingers and add a little milk.

4. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow. Apply a little water on edges, close the mould and press firmly.Remove the excess dough and use again. Similarly make the remaining karanjis.

5. These can be made without the mould too.Place the karanjis on a greased baking tray. Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes. Cool, store in an airtight container.

Modifications:
I added a pinch of baking powder to the dough. Also omitted the nuts and the poppy seeds.

I wont try to convince you that these were as good as the fried ones. But considering that the ingredients are relatively healthy and so is the baking process, the karanjis tasted good enough. Filling tasted quite sweet. Guess I should have baked them for a lesser time as the cover was quite hard.


Tags:
Diwali, Deepavali, Diwali recipe, sugar-free desserts, diabetic recipe, Indian sweet, Festival food

See what my friends have made this Diwali -

Shankarpalas at Vaishalis

Shankari has made a whole lot of goodies too.

Saffron has made Rava ladoos

I took an afternoon break from work when this recipe came to mind ~ Needless to say, I now often enjoy sipping this refreshing beverage...

Yields: (4 cups)
Prep: 3 Mins. |
Cook: 4 Mins.

Posted by Sandra

INGREDIENTS

2 cups filtered water
2 generous tablespoons of loose black tea leaves
½” piece of fresh ginger, peeled
--(I keep mine in ½” pieces already peeled in the freezer)
1 whole cinnamon stick
2 whole cloves
½ teaspoon ground cardamom
1 vanilla bean split, and inner pods removed, or ½ tsp. vanilla extract
Dash freshly grated nutmeg
4 tablespoons honey (or click for: Sandras Homemade Fireweed Honey)
2 cups milk

METHOD

In a medium saucepan, add all ingredients except milk and place over high heat just until boiling, and then reduce heat to a simmer for 3 minutes, while occasionally stirring. Add milk and heat just prior to boiling point, and remove from heat. Strain Chai Tea through a fine mesh strainer into a 4-cup glass measuring container (as it is heatproof).

Serve hot with a cinnamon stick and a pinch of cardamom, or chilled in a tall glass filled with ice and a fresh sprig of mint.


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Tip: Refrigerate any unused Chai Tea, and then reheat via your typical method and/or froth with your cappuccino maker.