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Cooking Time: 15-20 minutesRefined flour (maida)- 2 cups
Semolina (rawa/suji)- 1/4 cup
Ghee- 4 tablespoons + for brushing
Milk- 3 tablespoons + 1 cup
Saffron (kesar)- a generous pinch
Stuffing
Split green gram skinless (dhuli moong dal), soaked for hour and boiled- 1 cup
Ghee- 2 tablespoons
Assorted nuts (almonds, cashew nuts, walnuts),chopped- 2-3 tablespoons
Raisins- 2 tablespoons
Green cardamom powder- 1/4 teaspoon
Nutmeg,grated- 1/4 teaspoon
Khoya/mawa- 1/4 cup
Sugar- 1/2 cup
Semolina (rawa/suji)- 2 tablespoons
Method:
Preheat oven to 160 C. Sieve together refined flour and semolina in a bowl. Add 4 tablespoons ghee and knead into a stiff dough using cup milk. To make stuffing, heat ghee in a non-stick pan. Add assorted nuts and raisins and saut for 2 minutes.
Add green gram, mix and saut for 5-7 minutes. Add cardamom powder, grated nutmeg, khoya sugar and semolina. Mix well and cook for 2 minutes. Remove from heat, transfer into a bowl and set aside to cool.
Divide dough into equal portions shaped into small pedas. Roll out pedas into small puris. Put a small portion of the prepared stuffing in the centre. Apply little milk on the edges, fold over and close to make a crescent shape. Press the edges and seal by folding the edges in a design manner, similar way a gujiya is made. Similarly make remaining karanjis.
Brush baking tray with little ghee and place karanjis on it. Brush them with little ghee and bake in preheated oven for 20 minutes. Heat 3 tablespoons milk in a small non-stick pan. Add saffron and bring to a boil. Remove from heat.
Brush karanjis with saffron milk after 12 minutes and bake again for 6-7 minutes. Cool, store in an airtight container.
Here is the original recipe source: Baked moong dal karanji by Sanjeev Kapoor