Diwali 2021: Chef Sanjeev Kapoor Shares Decadent Sweet Recipe To Enjoy Guilt-Free

It is the Diwali week and the excitement is everywhere to see. From glittering markets to sugar-soaked sweets, no wonder Diwali is my most favourite festival. This year Diwali 2021 is being celebrated on 4th November, and I've started to binge on all things sweet and spicy, but of course there is an extra bias towards sweets. I mean think of all the kaju katlis, soan papdis, sheera, rasgullas and gulab jamuns, aren’t you slurping too? Like any other Indian festival, feasting is crucial to Diwali especially when it is about traditional Indian sweets, which we gorge on without keeping a count. But if you are someone who wants to eat guilt-free, we’ve got a perfect sweet for you to make at home.  

This Chocolate And Nut Karanji recipe by celebrity chef Sanjeev Kapoor is just what you need to sate your sweet tooth guilt-free. Made with sugar alternative and crunch of almonds and walnuts, this is a decadent treat you just can’t miss.

CHOCOLATE AND NUT KARANJI 

Ingredients

1½ cups refined flour (maida) 

3 tablespoons pure ghee 

Oil for brushing 

Stuffing 

½ cup grated Sugarfree D’lite Chocolate 

¼ cup chopped almonds 

¼ cup chopped walnuts 

½ cup grated mawa/khoya 

2 teaspoons sugar alternative 

Method 

1. Put the flour in a deep bowl. Add ghee and two to three tablespoons of chilled water or chilled milk. Knead into a medium-soft dough, adding more chilled water or milk as you go along. Divide into small balls and let them rest, covered with a damp cloth. 

2. To make the stuffing, mix the mawa, sugar alternative walnuts, almonds and Sugarfree D’lite Chocolate in a bowl. Chill it in the refrigerator for about ten minutes. 

3. Roll out the dough balls into small round puri. Place a puri on the worktop; moisten its edges. 

4. Place some stuffing in the centre and fold one side of the puri over the other. Press the edges to seal and further twist the edges with your fingertips in a decorative manner. Or cut the edges with a serrated cutter. You can also make the karanji using a mould. 

5. Keep the karanji in the refrigerator for thirty to forty minutes. 

6. Preheat the oven to 180°C. 

7. Arrange the prepared karanjis on a baking tray. Brush some oil on top and bake in preheated oven for 15 minutes. 

8. Allow to cool and serve.