Karanji is a traditional Diwali snack. Flaky, crackly pastry is wrapped around a delicious filling of coconut, cardamom, and cashews. For my quick and easy -- and baked -- version, I use puff pastry. A vegan, soy-free recipe.
Servings: 18 karanjis
- 1 package puff pastry (2 sheets). Y ou won't need all of the puff pastry because there will be scraps remaining, but you can use those to make pot pies or more karanjis.
- 1 cup shredded coconut You can use the sweetened kind available on supermarket shelves, or unsweetened coconut.
- 1 cup cashew nuts, ground to a coarse powder Some larger pieces are fine, and will add to the great texture of the filling.
- 1 tbsp poppy seeds
- 1/4 to 1/2 cup sugar I used sweetened coconut so I needed only 1/4 cup. Add more according to your taste.
- 1 tsp powdered green cardamom seeds
Heat a skillet. Add the poppy seeds and dry-roast around two minutes. Add cashew powder and continue to dry-roast another two minutes. Add the coconut, sugar, and cardamom and continue to roast another five minutes.
Remove the filling to a bowl and set aside.
Preheat the oven to 425 degrees.
Using a cookie cutter, cut out nine circles of dough from each puff pastry sheet, for 18 circles total.
Roll each circle to a diameter of about four inches. Place three teaspoons of the coconut-cashew filling in the center and fold over to form a half-moon shape. Crimp the edges together and ensure they are sealed tight. You can use some water to ensure the seal holds, or fold the edges over or press down on the edges with the tines of a fork.
Place the karanjis on a cookie sheet, about an inch apart. Bake for 10 minutes at 425 degrees, then lower the heat to 350 degrees and continue baking for another 20 minutes or until the puff pastry is golden-brown.
Remove to a rack and let the karanjis cool before serving.