Happy Birthday Indulge—we turn Nine!

Hello sweeties,
I am sorry for not updating this space time and again but I truly appreciate that you all are always coming back for recipes from the past years and they have been helpful in creating classic traditional food memories for you and loved ones. These nine years have been a roller coaster ride of success and failures; learning and disappointment, but in all these years Indulge-ashscorner has been with me and I truly appreciate the love and support it has gathered along the years. It’s not like I have been away from creating just the ease of Facebook page has made the stream split but it’s still flowing.
I pray to God to help me focus and keep my energies to get back to regular posting in its tenth year!!,

Almond Butter Stuffed Baked Karanji

Hello Dearies!! Diwali came and left with us wanting the festivity more. In my effort to learn a new faral/Snack item every year, this year it was a healthy nut butter stuffed baked karanji.

You will need;(Makes about 10-12 karanji's)

2 Store bought Pastry sheets.

Stuffing

2 Tbspns Almond Butter

1 Cup Dry coconut

1/4th cup roasted sooji/Semolina

Elaichi as per taste

Almond powder/meal 2 tbspn

Sugar as per taste

 Little milk to seal the edges.

To make the stuffing

Roast the dry coconut  and sooji separately  on a  low flame for 3-5 mins each, remove it in  a bowl. Add the almond butter, Elaichi powder, almond meal and sugar and mix well. make small portions of this mix with a spoon for equal measure of stuffing

Preheat oven to 350°F. 

Thaw and roll the pastry sheet into a dough. Make small balls out of this dough and make small poori. Stuff it with the above stuffing and apply little milk to seal the edges. Use fork to make design and press firmly. Remove the excess dough and use again. Similarly make the remaining karanjis. These can be made without the mold too. 

Place the karanjis on a parchment paper on a baking tray and bake at 350°C for twenty to twenty five minutes. Cool, store in an airtight container. These don't keep fresh for long, so eat it in 3-4 days.