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A
“Karanji” Christmas”
(Story)
One
of the ayah’s (nanny) who looked after me when I was little was a warm,
large, dark skinned lady. I remember her combing my hair and sewing little
matching caps and coats for me. She was the only one in the household who
wore long flared dresses with lace collars. She would go “home” in
winter for what seemed a long time and return in spring. She finally got
homesick enough for her home in Kerala (South India) and left for good.
She was the first Christian lady I was acquainted with.
She certainly made a good impression on me.
Throughout my years in India and Nepal I became acquainted with
individuals who had converted to Christianity.
There was this lady we called aji (grandma) who had once been married to
my grandmother’s brother. After she left her husband she converted to
Christianity. She worked in the laundry room in St. Helen’s where I went
to school. She was in
charge of folding laundry. She took good care of me. She always carried
her Nepali Bible around.
Then there was a small modest family in Kurseong, the town just south of
Darjeeling where I went to school. The mother visited my grandmother
occasionally. One day she dropped by to say that she was heartbroken as
her older daughter had decided not only to join the Catholic Church but to
enter the novitiate to become a nun.
Years later I heard the family had reconciled and that
the mother was proud that her daughter had become a nun and was doing good
deeds.
A young woman from St. Theresa’s Orphanage was the assistant at the school
infirmary. She always slipped us a candy after we were made to take the
revolting spoonful of Cod Liver Oil. She went to mass everyday. She also
took the habit.
Sister Bina, another Nepali Christian convert, was a nurse at the Planters
hospital in Darjeeling. She was a kind and compassionate lady who helped
me through my tonsillectomy when I was 13. She helped me break the news of
the accidental
death of the husband of my mother’s cousin who was about to have a baby.
Maya Didi in Kathmandu had worked for my sister for a while. She told me
how traumatic life had been for her after her husband left and her only
son turned to drugs. Now that she is converted to Christianity she feels
more at peace and is able to handle life better.
One strain that ran through all these Christian converts was tolerance and
living in harmony with family, friends and peoples of other faiths.
During the Christmas season I think about Christians such as these who
practice their religion with simple faith.
Gift exchange of sweets, fruit and pastries are also a tradition in the
Christian community in India.
**********************************************************
A
“Karanji” Christmas”
(Recipe)
Karanjis are great for “cookie” exchange or to serve
for a new Years get-together.
If stored in an airtight container the gujiyas can last for a week (7
days.)
Karanji (sweet dumplings) recipe
Ingredients:
1 cup
Wheat flour
3 Tablespoons butter or preferably Ghee*
Pinch of salt
Approximately 3 ounces oil (for frying)
1 cup coconut, grated
3 1/4 cups Sugar
1 1/2 cups milk
1/3 cups slivered almonds
½ cups raisins
1/2 teaspoon cardamom powder
1 tablespoons poppy seeds.
Directions:
For the dough:
1. In a mixing bowl combine the Flour, ghee and salt. Mix well
2. Gradually add water and knead to form firm dough.
3. Cover with wet cloth and set aside.
For the stuffing:
1. In a large sauce pan, mix coconut, sugar, milk, almonds, raisins,
cardamom powder and poppy seeds.
2. Boil gently until milk evaporates.
1. Divide the dough into 20-25 sections.
2. Roll them out into flat round pancakes;
or
Divide the dough into four
sections, roll them out and use a cookie cutter to form the round pancakes
shape.
3. Place a spoonful of stuffing at the centre and fold each in half.
4. Seal edges by pressing with a fork; backwards.
5. After all the karanjis are stuffed, fry them in very hot oil for 2-3
minutes or till golden brown.
6. Place on paper towels and allow to cool before serving.
*Ghee, can be purchased in any East Indian or health-food stores.
Unlike butter, ghee
--can be stored for extended periods without
refrigeration, provided it is kept in an airtight container to prevent
oxidation and that it remains moisture-free
--can be heated to its smoke point without discoloring or developing a
burnt taste, making it superior for deep frying.
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Anjali Dawson
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