To Make The Stuffing

Roll out the dough balls into small round puri. Knead into a medium-soft dough, adding more chilled water or milk as you go along. Cool.Melt the Nutralite in a microwave, add to flour mixture alongwith some water and knead into a stiff dough. Chill it in the refrigerator for about 10 minutes.Keep the karanji in the refrigerator for 30-40 minutes. Add Nutralite and add two-three tablespoons of chilled water or chilled milk.cup grated mawa/khoya2 tsp sugarMethodPut the flour in a deep bowl.
It’s time to feast your eyes and palate to some snacky treats. Press the edges to seal and further twist the edges with your finger tips in a decorative manner.To make the stuffing, mix the khoya/mawa, sugar, walnuts, almonds and chocolate in a bowl.  Place a puri on the worktop; moisten its edges.— Recipes courtesy  Chef Sanjeev Kapoorend-ofTags: karari sev, karanji.Press the dough strips out into hot oil and deep-fry on low heat till golden and crisp.  Or, cut the edges with a serrated cutter.Chocolate and nut KaranjiKARARI  SEV: Ingredients¼ cup Nutralite1½-2 cups gram flourOil for deep-frying + for greasingSalt to taste½ tsp asafoetida½ tsp turmeric powder1 tsp cumin powder1 tsp coriander powderMethodGrease a chakli press attached to a sev attachment with some oil.
Serve or store in an airtight container. Deep-fry the karanjis, a few at a time, till light brown. Divide into small balls and let them rest, covered with a damp cloth.  Drain on absorbent paper.Grease your palms with some oil and fill in the greased chakli press with some prepared dough.Serve hot or allow them to cool to room temperature and store in an airtight container.Combine gram flour, salt, asafoetida, turmeric powder, cumin powder and coriander powder in a bowl.https://www.mould-parts.net/mold-parts/ejection-series/ Drain on absorbent paper.Heat sufficient oil in a kadai. You can also make the karanji using a mould.Heat sufficient oil in a kadai