Karanji Recipe (Authentic)

five karanji pieces on a white plate on a cream doily

4.92 from 24 votes

Karanji is a crisp, flaky, fried, moon-shaped pastry stuffed with a sweet filling of desiccated coconut, nuts and dry fruits. It is also one of the sweet snack that is made during Diwali festival.

Prep Time40

Cook Time40

Total Time1 20

Course: Snacks, Sweets

Cuisine: Indian, Maharashtrian

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Karanji

Calories: 153kcal

Author: Dassana Amit

Ingredients

For karanji stuffing

½ cup desiccated coconut - unsweetened
1 tablespoon white sesame seeds
8 to 9 almonds
9 to 10 cashews
9 to 10 golden raisins
½ teaspoon cardamom powder or 4 green cardamoms, crushed in mortar-pestle
3 tablespoons powdered sugar or confectioner's sugar, add as required
1 pinch nutmeg powder or grated nutmeg
½ tablespoon Ghee

For outer cover of karanji

2 cups all purpose flour (maida) - 250 grams
2 tablespoon Ghee
¼ teaspoon salt
½ cup milk + 1 tablespoon, or as required

More Ingredient

oil as required, for deep frying

US Customary - Metric

Instructions

Making sweet stuffing

Heat ghee in a small frying pan.
Add the desiccated coconut and roast stirring often till the coconut turns golden.
Remove the coconut in a plate and keep aside.
In the same pan, add the sesame seeds and roast till they pop and change color. Keep aside with the roasted coconut.
In a dry grinder or coffee grinder, grind the almonds, cashews, raisins to a semi fine powder or mixture.
You can also chop these dry fruits. If you prefer, you can also roast the dry fruits and then chop or powder them.
Add this dry fruits mixture to the sesame seeds and coconut mixture.
Add powdered sugar, nutmeg powder and cardamom powder.
Mix everything well and keep the stuffing aside.

Making dough for karanji

Heat the ghee first. Just lightly heat it.
In a bowl or pan, take the flour. Add the hot melted ghee and salt. Just lightly mix everything with a spoon.
Add milk in parts and knead the dough till smooth. The dough has to be smooth but also tight and firm. Do not make it soft like a roti dough.
Cover the dough with a moist kitchen towel and keep aside for 15 to 20 mins.

Rolling, stuffing and shaping karanji

Divide the dough into two parts. Roll each part into a log. Cut the log in equal slices.
Take each slice of the dough and roll it between your palms to a round ball.
With a rolling pin on a dusted board, roll the dough ball in 4 to 5 inches diameter circle.
Place 1 to 2 tablespoons of the prepared stuffing in the center or on one side of the circle, keeping the edges empty.
Make sure you don't over stuff as then it becomes difficult to shape the karanji. They may also break while frying.
With your fingertips or with a pastry brush, apply water all over the outer edge.
Gently bring together both the edges and join. Gently press the edges.
Now with your fingertips, start pinching the pressed edges.
Shape and make all karanji this way. Place them covered with a moist kitchen cotton towel before you fry them. This also helps in the dough not drying out.

Deep frying karanji

Heat oil for deep frying in a pan or kadai until moderately hot. Gently place the prepared karanji in hot oil.
Add a few karanji while deep frying and don't crowd them.
When one side becomes golden, turn over gently and fry the second side. Turn over again when the second side is golden.
Fry turning over as needed until crisp and golden. Remove with a slotted spoon and drain on paper towels to remove excess oil.
Once cooled, store them in air-tight container. Serve karanji warm or at room temperature.

Notes

Knead the dough to a tight and firm dough. A soft dough will make for a soft crust and it won't be flaky and crispy.
You can add less or more of the nuts in the stuffing.
Fry in medium-hot oil in batches. Do not overcrowd the pan or kadai while frying.
Scale this recipe to make a smaller or a larger batch.
Note that the approximate nutrition info is for 1 karanji.

Nutrition