Traditional Maharashtrian Kapnya

          INTRODUCTION 

Kapnya is traditional maharastrian dish.Which is a little sweet in taste. Generally made on Diwali and the Marathi month Aashadh. There are different methods to make Kapnya but I am going to show you the traditional method.

It is very easy and simple recipe, as well as fewer ingredients are needed, very healthy recipe as we are using wheat flour and jaggery. It can be a good tea time and evening snack option. Kapnya is also a good option for kid's tiffin. Kapnya is all-time favorite for kids because it's sweet. These have a shelf life of about 15 days. You can store them as well.

 INGREDIENTS

·       3 cups of wheat flour

·       1 cup of jaggery

·       1 cup of water

·       2 ½ tsp besan

·       Pinch of salt

·       1 tsp oil

·       Oil for frying

·       4 tsp semolina

·       Fennel seed, cardamon, dry ginger

 PROCESS

Step 1: Heat a pan and add water and jaggery as per your requirement.

Step 2: Mix up and steer it until jaggery dissolves completely.

Step 3: After the jaggery dissolves, wait for a couple of minutes to cool it down.

Step 4: Now we are making dough. For the dough, we are using wheat flour, besan, semolina, salt, and hot oil. Also add fennel seed, cardamon, and dry ginger grind together and mix all together in                dish. Then add jaggery dissolved water which we prepared earlier in it.

Step 5: Dough should be a tight consistency. If needed you can add wheat flour.

Step 6: Take a small portion of the dough and roll it like chapati or puri.

Step 7: Cut it into a parallelogram shape and keep the size of Kapnya as per your convenience.

Step 8: Heat up oil in a deep pan on a medium flame until it reaches the desired frying temperature. To check if the oil is ready or not, drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready for frying. now we are ready to slide Kapnya into it.

Step 9: Fry Kapnya until they get brown in color and take them out.

 TIP

§     Please make sure to cool it down before storing in an airtight container.

§    Use less amount of dry flour while rolling the chapati.