A “Sweet, Eat- Marathon Diwali” wishes to one and all on this auspicious event of Deepavali, the Festival of Lights. Ghughra also called as Karanjia, is the quintessential sweet that many identify with Diwali.This crescent shaped dessert is made traditionally from coconut and dry fruits , and deep fried in butter ghee.
Diwali, popularly known as “Festival of Lights”, is celebrated on the new moon night of this month, with Hindus celebrating the return of king Ram to his kingdom Ayodhya, after victory over an evil man who kidnapped his wife Sita. Jains celebrate Diwali, as their last spiritual master Mahavir Swami attained liberation on this night and Diwali is celebrated by them to continue the “light of knowledge”, symbolized by the Diya, clay candle. It is celebrated by exchanging gifts, preparing sweets, and lighting diyas and creating sand art rangolis.
Diwali in USA, coincides with Autumn Fall where we live. A very popular activity over here to enjoy fall, is to go for apple picking in the orchards and also go to National Parks to view the leaves change color from green to yellow, gold, red, maroon based on the species of the tree.
Inspired by the fall weather over here, I decided to bring both the festival spirits together, by adding apple pie flavour to the traditional coconut based Ghughra Karanjia. And I wanted to keep the work minimum so made use of Puff Pastry sheets, which come really handy and even explored baking the apple coconut ghughra karanjia pie bites to keep the apple pie flavour alive and also go the healthy way. I even got lucky to find a whole wheat based puff pastry sheet, that was eggless, and from India.. This enabled me to feel” healthy” while relishing this delicious dessert!! The edges turn out better when fresh dough is used instead of pastry sheet. I have highlighted both the approaches here. My mother would probably give me 2/10 for the border made from Pastry Puff Sheet here !!
Truly felt satisfied with the new combination, as well as tasting the traditional ghugra in a baked form! The cinnamon and apples added to the coconut, nutmeg, cardamom sugar mix tastes very delicious and it gives a new twist to the Ghughra Karanjia.No fun without exploring combination and creating fusion, specially for a festive occasion as Diwali. The dessert is crunchy, tangy, sweet and the pinch of the sweet cinnamon flavour with a hint of nutmeg, is an inviting , interesting combination in a dessert.
Diwali is incomplete without some sweets, so wishing everyone a Joyous Diwali with this Apple Coconut Ghughra Karanjia Apple Bites and for another round of dessert may want to explore Apple Sandesh, earlier posted at http://cookingbyinstinct.com/apple-sandesh-cottage-cheese/
Enjoy this festival of Sweet Eating!
Recipe makes 15-20 pieces
Cooking time 15 min
Prep time 40 min
Ingredients
- 1 cup grated apple
- 1 cup dry coconut powder
- 2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp cardamom powder
- 2 tbsp sugar
- 2 tbsp brown sugar ( or 1 more tbsp sugar)
- 1 packet puff pastry sheet
- 2 cups Ghee Clarified butter for deep frying
Method
- Thaw the pastry sheets for an hour minimum. Alternatively microwave for a minute, with interval of 30 seconds.
- Grate the apple with the skin using medium sized holes. Extreme fine grating will release a lot more juice.
- Mix sugar, brown sugar, coconut, cardamom, cinnamon and nutmeg to the grated apple.
- If the apple is too sour then add some more of cinnamon and sugar.
- Flatten the pastry sheet using a rolling pin and some flour.
- Cut round circles about 4-5 inches in the rolled out pastry sheet.
- Put about 1-2 tbsp apple filling in the center of one circle, ensuring that it does not stick to the edges.
- Close the edges of the filled ghughra.
- Pinch the edges, in and out to make a curved border along the edges.
- Heat the ghee in a thick deep bottom pan,
- Fry the ghughra karanjia on slow- medium flame.
- Melt 7-8 strands of Saffron in a tbsp of warm water.
- Garnish the fried Apple Coconut Ghughra Karanjia Pie Bites Saffron and serve after cooling down.
- Alternate
- You can bake them at 320 degrees F for 45- 60 min, till golden brown.
Tips
These can be made in advance and relished for next 4-5 days.
If the mix seems watery, add more coconut to absorb water.
Adjust the sweetness to your taste.
If you do not have access to pastry sheets, 1 cup maida( all purpose flour) with 1 1/2 tbsp ghee, kneaded into a soft dough can also be used, as done traditionally and roll 4-5 inch circles.
Instinct Factor
Add more dry fruits to your liking.
Pinching the edges is an art that one mostly masters after hours and hours of cooking. I will rate my own as 1/10!!
If you are picky about the finesse of the edges, I would recommend rolling from a fresh dough, or making fresh rolled out circles, using the puff pastry dough.
Feel Factor
Apple Coconut Ghughra Karanjia Pie Bites are crunchy, sweet, and a creative unique festive flavour to this Diwali Sweet that is truly worth savoring!!
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