Karanjya

Recipe by Anar aji

Ingredients:

For pastry shell:

• 2-½ c All purpose flour
• 3 Tbsp Butter [melted]
• ½ tsp Salt

For lining:

• ¾ c [80 gms] Rice flour
• 7 ½ Tbsps [100 gms] Butter

Method:

1. Mix all purpose flour, melted butter and salt.
2. Add water to make a medium hard dough. Beat to a pulp. Set aside.
3. Mix rice flour and butter and beat with a fork to make a smooth paste.
4. Divide dough into six balls.
5. Roll three into flat rectangular sheets.
6. Line one sheet with the paste, place another sheet over it and repeat the process for all three. Roll up along the long side into a long log.
7. Cover with saran wrap and set in the refrigerator.
8. Repeat the process with the other three balls of dough.
9. You now have two logs of dough. Set aside. Chill for an hour or more.
10. Make a filling of dudhi halwa or coconut. Cool.
11. Cut each log into 16 pieces each.
12. Roll each piece [smooth side on top and layers at sides] into small karanjya. Fill with filling and close.
13. Bake at 375 F for 10-15 minutes or until golden brown.

Makes 32.