{"id":5584,"date":"2017-11-18T14:34:57","date_gmt":"2017-11-18T14:34:57","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5584"},"modified":"2017-11-22T14:54:50","modified_gmt":"2017-11-22T14:54:50","slug":"baked-palak-karanji","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/11\/18\/baked-palak-karanji\/","title":{"rendered":"Baked Palak Karanji ( Baked Spinach Karanji)"},"content":{"rendered":"<p><strong>A Maharashtrian Sweet prepared with a twist.<\/strong><br \/>\n<strong>Keeping the Traditional Karanji in mind I thought of treating the Spinach lovers and the Spinach avoiders by using Spinach , Pistachio nuts, Jaggery, Honey, Whole wheat flour, Semolina , Dry coconut, sesame seeds, poppy seeds and other Indian flavorings in the filling.<\/strong><\/p>\n<p><strong>Preparation Time :<\/strong>\u00a045 minutes + 02 Hours of Resting time of the dough.<br \/>\n<strong>Baking Time :<\/strong>\u00a014 to 15 minutes<br \/>\n<strong>Serves:<\/strong>\u00a025 small sized karanjis<\/p>\n<p>I<strong>ngredients and Quantity:<\/strong><\/p>\n<p><strong>Ingredients for the filling:<\/strong><\/p>\n<p>Spinach leaves without stem \u2013 01 bunch, medium size.<br \/>\nJaggery, grated fine- \u00bd cup<br \/>\nHoney- \u00bd cup<br \/>\nPistachio nuts coarsely ground- 02 tsp<br \/>\nRoughly chopped pistachio nuts- 06 tbsp<br \/>\nRaisins- 10 gm.<br \/>\nWhole wheat flour-1\/4 th cup<br \/>\nSemolina- \u00bc th cup<br \/>\nDry coconut, grated- \u00be th cup<br \/>\nSesame seeds- 01 tbsp.<br \/>\nPoppy seeds- 1 \u00bd tbsp<br \/>\nPure Ghee \/Peanut oil \/ Extra Virgin Olive Oil- 1 \u00bd tsp<br \/>\nGreen cardamom powder- \u00bd tsp.<br \/>\nNutmeg powder- a pinch<\/p>\n<p><strong>Ingredients for the outer crust:<\/strong><\/p>\n<p>Semolina- \u00bc th cup<br \/>\nWhole Wheat flour- 1 \u00be th cups<br \/>\nSalt- \u00bc th tsp.<br \/>\nSugar- \u00bd tbsp..<br \/>\nPure ghee- 1 \u00bd tbsp.<br \/>\nMilk \u2013 \u00bd cup or as required<\/p>\n<p><strong>For covering the dough:<\/strong><\/p>\n<p>Muslin cloth, Damp \/ moistened- \u00bd metre<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p><strong>Preheat the oven at 350\u25e6 F.<\/strong><\/p>\n<p><strong>Grease the baking sheet with little clarified butter.<\/strong><\/p>\n<ul>\n<li><strong>For the filling:<br \/>\n<\/strong>Wash and blanch the spinach leaves in very hot water for 02-03 minutes, Drain the water and refresh under cold water to retain the green colour of spinach.<br \/>\nPuree the spinach in a food processor \/ mixer. In a non-stick pan add spinach puree to that add honey, coarsely ground pistachio nuts and roughly chopped pistachio nuts- 02 tsp. and reduce till a thick consistency. Keep aside to cool<br \/>\nBroil \/ dry roast each ingredient separately i.e. the coconut, sesame seeds and poppy seeds in a heavy bottomed non-stick pan, until it turns light golden brown. Do not burn.<br \/>\nDo not mix. Keep each ingredient separately. Let the ingredients cool down .<br \/>\nNow in a food processor \/mixer ,blend coconut, sesame &amp; poppy seeds separately to a coarse texture.<br \/>\nIn a non-stick pan lightly roast the semolina in ghee till it turns golden brown. Keep aside. Roast the whole wheat flour as for semolina<br \/>\nPut all the filling ingredients in a food processor\/ mixer ,including the flour, semolina, cooked spinach mixture ,coarse powders, jaggery, cardamom and nutmeg powder together and blend them till they form a coarse paste keeping in mind that the beautiful green colour of the spinach is retained. Add roughly chopped Pistachio nuts and raisins. Mix well ,Keep aside.<\/li>\n<li>For the crust:<br \/>\nHeat ghee in a non-stick pan. Once the ghee has melted turn off the flame and keep aside.<br \/>\nAdd in the whole-wheat flour, semolina, sugar and salt into a large glass bowl. Make a depression in the centre of the dry ingredients and pour the hot ghee into it mixing it into the flour thoroughly with your fingertips i.e. just like short crust pastry. Knead the flour and other ingredients slowly by pouring the milk a little at a time.<br \/>\nOnce the dough is semi-soft, cover it with a damp muslin cloth and set it aside to rest for at least 02 hours.<br \/>\nDivide the dough into 25 small portions and shape into balls. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi-circle and thinly flute the edges to seal it well.<\/li>\n<li>For the Baking:<\/li>\n<\/ul>\n<p>Place the Karanjis on the prepared baking sheet and bake in the preheated oven for 14 to 15 minutes i.e. 7 minutes each side.<\/p>\n<ul>\n<li>For the Serving:<\/li>\n<\/ul>\n<p>Serve the Maharastrian Karanjis with a healthy twist , which are now ready to be served for the festival of lights i.e. Deepawali.<\/p>\n<p><strong>Chef tips:\u00a0<\/strong><br \/>\n1. The dough is covered with a damp muslin cloth to prevent it from drying.<br \/>\n2. My reason of using spinach in the Karanji is usually people think of spinach only when it comes to Palak Paneer or Palak corn, I thought of creating something out of the box.It reminds me of the Jingle \u201cTaste Bhi Health Bhi\u201d.<br \/>\n3. Kids usually avoid eating spinach, what could be better than this.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><strong>A Maharashtrian Sweet prepared with a twist.<\/strong><br \/>\n<strong>Keeping the Traditional Karanji in mind I thought of treating the Spinach lovers and the Spinach avoiders by using Spinach ,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":5585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-5584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/07\/PALAK-KARANJI-BY-CHEF-REETU-UDAY-KUGAJI.jpg?fit=5184%2C3456&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1s4","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5584","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5584"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5584\/revisions"}],"predecessor-version":[{"id":6561,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5584\/revisions\/6561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/5585"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}