Chef Apoorva Kunte, Starwood Hotels, gave us a recipe that will add to richness and grandeur of Diwali. So get cooking and celebrate the festival with loads of culinary delights.
Diwali Special Recipe
Cooking time: 5 mins
Preparation time: 90 mins
Serves: 8 people
For the dough:
– Refined flour: 500 gms; Semolina: 125 gms; Ghee: 1 tbsp; Water: 200 ml; Salt: ¼ tsp
For the filling:
Ananas and Coconut
– Fresh pineapple finely chopped: ½ cup; freshly grated coconut: 1/2 cup; Khoya: 100 gms; Cardamom powder of 2 pods; Fine grain Sugar: 1/4 cup
Chocolate and Cashewnut:
– Chocolate (dark):100 gms; Condensed milk: 100 gms; Cake crumbs: 40 gms; Cashewnut (roasted and broken):30 gms
– Refined oil
– Gold/silver leaf, chocolate ganache
– Take a KitchenAid stand mixer bowl; bring in together the Flour, salt, semolina. Put the bowl on KitchenAid mixer with the dough paddle/dough hook attachment.
– Start the mixer @medium speed and add water slowly to form dough.
– In the mean while the dough is formed, heat the ghee and add into the dough mixture.
– The dough should not be too soft, so use water in discreet quantities.
– Once the dough is formed, take it out of the KitchenAid mixer bowl, plastic wrap and rest for half an hour.
– After resting, using the pasta roller attachment on the KitchenAid stand mixer, roll it out into a sheet, about 1 cm in thickness.
– Using a round cutter (8-10 cm Dia), cut through the sheet to get discs.
– Plastic wraps and keep aside in a cool place.
– Warm a pan, add the chopped pineapple (I used a KitchenAid food chopper), khoya, coconut and sugar, sauté on a low flame, till the mixture caramelizes. Add the cardamom powder and mix well.
– Cool and portion into 20-30 Gms dumplings.
– Melt the chocolate over a double boiler.
– In a bowl, mix the condensed milk, cake crumbs and nuts.Pour the melted chocolate and mix well.
– Cool the mixture and it would set into fudge, portion in 20-30 Gms dumplings and keep.
Bringing it together
– Bring out the earlier cut discs, place the ananas mix/chocolate mix in the centre and fold over to form a crescent shape, dip your fingers in water and line the edges moving the fingers around, make the two edges meet and press to seal, alternately you can also use a fork dipped in flour to press, so as to forma a pattern and seal the edges at the same time.
– Repeat the same to get 10- 15 karanji’s.
– Heat oil to a moderate temperature and fry the karanji’s to a golden hue.
– Drain on a kitchen towel.
– Garnish with gold leaf, chocolate sauce and serve hot or at room temperature.