Baked Karanji
(Indian Coconut Nut Pastries)
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Dough
4 cups all-purpose flour
1/4 cup cane sugar
1 tsp sea salt
1 cup cold vegan butter
1 cup cold water
Filling
1 cup roasted pistachios
1 cup roasted cashews
1 cup jaggery powder
1 tsp cardamom
1 cup toasted coconut
1/4 cup butter-flavoured coconut oil, melted
1 tbsp rose water
Powdered sugar, for dusting
In a large glass mixing bowl stir together the flour, sugar and salt.
Cut in the cold vegan butter. Using hands, work in the butter until it is well-combined.
Pour in the cold water. Stir well. Knead for several minutes.
Form a large ball. Wrap ball in plastic and chill for at least an hour.
Place the; roasted pistachios, roasted cashews, jaggery, and cardamom in a food processor. Process until crumbly. Transfer to a large glass mixing bowl. Stir in the toasted coconut, melted coconut oil and rose water.
Assembly
Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper.
Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 2 inches across. Place circles on prepared baking sheet.
Scoop about 1/2 tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Or use an empanada press.)
Poke a few holes on top of each pastry. Brush each pastry with a bit of non-dairy milk. Bake in preheated oven for 12 minutes.
Allow to cool completely then dust with vegan powdered sugar.
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