kanole / Karanji


For Dough

Semolina - fine (Rava )  - 1 cup 

All purpose flour / Maida - 2 TBSP

salt - to taste

Almond milk /  non-dairy milk  and water mix  -  1/2 cup

For Satta

Vegan Ghee / Dalda - 2 TBSP

Corn flour - 4 TBSP

For Stuffing - 

desiccated coconut / coconut powder - 1 cup

Powdered sugar -  1/2 cup

poppy seeds - 2 TBSP

cardamom powder - 1 Tsp

fine rava - 2 TBSP

kanole color.jpg


For stuffing - 

1. Dry roast the coconut on low flame till it start releases nice aroma.  Don't let color change. 

2. Dry roast rava on low flame till starts releases nice aroma. Don't let color change.

3. Dry roast poppy seeds .

4. Combine roasted coconut , rava , poppy seeds , powdered sugar , cardamom powder. Mix well and store in air tight container.

For satta - 

1. In a bowl get the vegan ghee. With a whisk attachment of a hand blender , whisk the ghee till you get a smooth texture and do not feel the grainy texture. 

2. To this softened ghee ( looks like softened butter), slowly add cornflour little by little till you get a soft paste. (Consistency of sour cream).

3. Keep aside under a moist kitchen towel.

For Dough -

1.Make a dough with the Semolina, and the milk and water. Can add a pinch of salt to taste.

2. Cover with a moist kitchen cloth and set this aside for 4-6 hours.

For karanji / Kanole -

1. Take food processor with dough attachment. Take the dough , make small pieces , add 1 Tsp vegan ghee. Blend it for 3-4 minutes. Repeat this step for 3 times. Dough gets nice soft. Cover with a moist kitchen towel .

2. Divide the dough in 3 parts. Roll each one in a big chapatti , not too thin.

3. With your finger push the dough down to make little troughs in the dough( not holes) close together.

4. Spread enough ‘satta to fill these dents and a thin layer over the dough.

5. Now lift up one side and start rolling it to make a tight roll. Use cornflour so that your hands and the dough don't stick to the base / board. With your hands slowly roll this “roll” on the board lengthening it as you do so. Don't roll it back and forth. Go in one direction only. It should stretch out to almost double its length. 

6. With a sharp knife cut around 1 inch pieces. Separate each piece . place them vertical and press lightly. 

7. Make sure you keep all the dough covered with a moist cloth at all times.

8. Roll out each small piece of dough. to form a circle. Roll from the center to the edges, not back and forth. Do not flip while rolling .

9.  Place the edge of your palm along one semicircle as a guide, place about a tsp or so of the stuffing on this circle.

10.  Moisten the rim with the water/milk mixture (lightly) and fold over the bottom edge and close it to form a crescent shaped form. Press the edges together firmly with your finger tips pointing away from the center.

11. With the pastry cutter cut out the excess edge.

12. Keep doing this for all the dough. Again...make sure that you place all these under a moist cloth till you are ready to fry them.

13. In a deep “kadai” or saucepan, heat up  vegan ghee ( be generous- if you are counting calories, this is not the dish for you). The vessel has to be deep so that the Kanole do not touch the bottom. Once the ghee is heated fry each one separately. Make sure they do not turn golden or brown and maintain white color.

14. If the filling leaks out in to the ghee strain the ghee and use it . If you leave it in the ghee it will discolour the rest of the “Kanole”.