Olya Naralachi Karanji / Fresh Coconut Nevries

We East Indians make this for San Jao Cha Sann/St  John feast, which is celebrated on 24th June the proper day or the coming Sunday. 
This is must in my family, my mother and grandmother used to make this every year,  I too make this since my husband love them. This year I decided to take step by step pics, here is my family recipe. You can add more sugar if you want, but for us the sweetness was just right.
This Karanji is  also a traditional Maharashtrian sweet,  usually made  for festive occasions like Diwali and Ganesh Chaturthi.  
Olya means fresh, naralachya means coconut,  karanjya is turnovers or nevries,  which means fresh coconut karanji. The shelf live of these are just 3 - 4 days,  for a longer shelf-life you may use dry or desiccated coconut and sugar. 
I, prefer making karanji using fresh coconut for a superior taste. Making these, is quite a time consuming task, but,  if you love these, all the effort is worthwhile. This is one of the most easy recipes, do try preparing karanji this way and let me know how it turned out.

Makes around 9 - 10  Nevries /Karanjies - depending on the amount of filling inside.

For the filling

1 Cup Packed Fresh Grated Coconut
1/4 Teaspoon Heaped Cardamom pods
3 Tablespoons Heaped Sugar
A Pinch of Nutmeg powder
15 Cashewnuts - chopped
1 Tablespoon Golden Raisins/Kismis
1 Teaspoon Ghee/Vegetable Shortening
For the Covering
2 Cups All Purpose Flour
 Tablespoon Heaped Melted Ghee
1/4 Teaspoon Salt
For frying 
Vegetable Oil as required
For the filling
In a pan / kadai take ghee, coconut and sugar. Cook on low heat till  melts and the mixture comes together, add the raisins, cashew nuts, cardamom  and nutmeg powder and continue to cook the mixture on low medium heat for a 2 minutes stir continuously, since tends to burn quickly, so do not stop stirring at any given point of time. Once the mixture is dry  take  off the heat and set aside to cool completely.
For the covering
In a thaal/bowl mix  flour, melted ghee and salt, mix well.  Add water as required and knead to a soft, pliable,  smooth dough.  Keep it covered in a moist cloth  for 25 to 30 minutes. 
After 30 minutes, knead the dough again slightly and make small round balls.
Take one small dough ball. With the help of a rolling pin, roll it flat (same as the size of a poori)
Place a spoonful of the coconut jaggery mixture in the center
Dip your finger into the water and apply on the edge of half the poori. Flod the other edge of the poori, press the edges well to seal the filling inside
Be sure that no air bubbles remain inside. The edges should be tightly sealed or the filling may ooze our during deep frying.

Press the edges using the back of a fork  or a cutter to give it that  design.  Place the filled karanjis on  a plate and cover with  a damp  towel to avoid drying. 

Heat oil for deep frying in a kadhai or deep pan.
Slowly fry the karanjis on low flame till golden brown. Remove on paper towel and let them rest for 20 mins. When cooled down, store in airtight container upto 3 - 4 days. If refrigerated, it can be stored for a few more days.

Enjoy.. these are delicious, I am sure you can't stop at one or two!!
Labels:   Coconut, Fried, Nevries, Karanji, Turnover, Festival , Maharastrian Cuisine, East Indian, Vegan
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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