Kanavle | Layered Karanji
a traditional delicacy prepared by the Maharashtrian CKP community during Diwali.
Kanavle is a variant of Karanji (Gujjiya) with multi-layered outer shell and melt-in-the-moth texture
The outer shell of Kanavle is made of fine semolina or all purpose flour
The stuffing is made using dry coconut, sesame seeds, poppy seeds, powdered sugar and dry fruits
An elaborate process is followed to make the layered outer shell
Small puris are rolled out and stuffed with the coconut mixture
It is then folded and sealed
Kanavles are deep fried on low heat
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