karanji recipe, how to make maharashtrian karanji recipe

karanji recipe

maharashtrian karanji recipe with step by step photos

karanji is a sweet savory snack often made for festive occasions like diwali and ganesh chaturthi.

karanji and gujiya are two indian sweets which have a similar look and appearance. basically both karanji and gujiya are fried pastries with a sweet stuffing.  the goan version of karanji is called as nevroes/nevris.

karanji as well as gujiya are made in different parts of india with different stuffings. gujiya has a stuffing of mawa/khoya (evaporated milk) with dry fruits. there is an apple gujiya recipe already on posted the blog. in karanji, the stuffing is usually made of desiccated coconut, poppy seeds and dry fruits.

here i am sharing my mom’s recipe of making karanji at home. few months back when she visited me then we made the karanji together. i took the role of a photographer and helper, while she became the master chef. she has been making karanji since ages. every year in our home during festivals, lots of snacks and sweets used to be made by her like shankarpali, karanji, chakli, kalkals and coconut ladoos.

a well made karanji has an outer crisp & flaky cover. its melt in the mouth with a sweet coconut based stuffing inside. the outer crisp cover of karanji gives you a taste of having a savory snack whereas the inner sweet filling makes it a sweet dish to relish. thus this very popular dish has two in one flavors of a sweet savory snack.

you can make karanji in bulk and store them in air tight container and have them for next few weeks. we usually have them as snack with the evening tea. few more similar fried snacks in the blog are punjabi samosa, matar kachori, namak paare, mathri and papdi recipe.

lets start step by step maharashtrian karanji recipe:

preparing the stuffing for karanji:

1. heat ghee in a small frying pan. add the desiccated coconut.

dry coconut for making karanji
2. saute stirring often till the coconut turns golden. remove the coconut and keep aside.


3. in the same pan, add the sesame seeds and roast till they pop and change color. keep aside. roast on a low flame.


4. in a dry grinder or coffee grinder, grind the almonds, cashews, raisins to a semi fine powder. you can also chop the dry fruits.


5. add this ground dry fruits powder to the sesame seeds and coconut mixture.


6. add powdered sugar, nutmeg powder and cardamom powder. mix everything well and keep the stuffing aside.


for the outer pastry of karanji:

7. heat the ghee first. just lightly heat it.

8. in a bowl or pan, take the flour. make  a well in the center and add the hot melted ghee and salt in it.

9. just lightly mix everything.

10. add milk in parts and begin to knead the dough.

11. continue to knead the dough.

12. knead the dough till smooth.


13. cover the dough with a moist kitchen towel and keep aside for 15 to 20 mins.


assembling and preparing karanjis:

14. divide the dough into two parts. roll each part into a log and begin to cut the log in equal slices.


15. take each slice and roll it between your palms and flatten it.


16. with a rolling pin on a dusted board, roll the dough round in 4 to 5 inches diameter circle. while rolling, cover the other slices with a moist kitchen towel.


17. place 1 tbsp or 2  to 3 tsp of the coconut stuffing in the center or on one side of the circle, keeping the edges empty. don’t add too much of stuffing as then its difficult to shape them and the karanji may break in the oil.


18. with your fingertips, apply water all over the circumference edge.


19. carefully, bring together both the edges and join.


20. gently press the edges.


21.  now with your fingertips, start pinching & pleating the pressed edges.

pleating the edges of the karanji

22. keep on pleating till you come to the end. seal of the end with a pleat. if you are unable to pleat, then press the edges with a fork.


22. gently place the karanji in a moderately hot oil for deep frying. just add 1 or 2 karanji, depending on the size of your kadai or pan. too many will difficult to fry.


23. fry till crisp and golden. remove and drain karanji on paper towels to remove excess oil. the karanji will puff while frying.


24. once cooled, store karanji in an air-tight container.


25. serve karanji warm or at room temperature. you can have them for next few weeks with tea or as a snack.

karanji - how to make karanji

if you are looking for more snacks recipes then do check punjabi mathri, khandvichiwdakothimbir vadimethi muthia, shankarpali and nankhatai.

maharashtrian karanji recipe below:

4.3 from 4 reviews
maharashtrian karanji recipe - makes 14-15
 
Prep time
Cook time
Total time
 
karanji recipe - crisp flaky fried pastry stuffed with desiccated coconut and dry fruits.
Author:
Recipe type: snacks
Cuisine: maharashtrian, indian
Serves: 4-5
Ingredients
for the stuffing:
  • ½ cup unsweetened desiccated coconut
  • 1 tbsp white sesame seeds
  • 8 to 9 almonds/badam
  • 9 to 10 cashews/kaju
  • 9 to 10 golden raisins
  • 4 green cardamoms, powdered or ½ tsp cardamom powder
  • 3 tbsp powdered sugar or as required
  • a pinch of nutmeg powder or grated nutmeg
  • ½ tbsp ghee
for the outer pastry:
  • 2 cups all purpose flour/maida
  • 2 tbsp ghee
  • ¼ tsp salt
  • ½ cup + 1 tbsp milk or as required
Instructions
preparing the karanji stuffing:
  1. heat ghee in a small frying pan.
  2. add the desiccated coconut and saute stirring often till the coconut turns golden.
  3. remove the coconut and keep aside.
  4. in the same pan, add the sesame seeds and roast till they pop and change color. keep aside.
  5. in a dry grinder or coffee grinder, grind the almonds, cashews, raisins to a semi fine powder.
  6. you can also chop these dry fruits. if you want, you can also roast the dry fruits and then chop or powder them.
  7. add this dry fruits powder to the sesame seeds and coconut mixture.
  8. add powdered sugar, nutmeg powder and cardamom powder.
  9. mix everything well and keep the stuffing aside.
for the outer pastry:
  1. heat the ghee first. just lightly heat it.
  2. in a bowl or pan, take the flour. add the hot melted ghee and salt.
  3. just lightly mix everything.
  4. add milk in parts and knead the dough till smooth.
  5. cover the dough with a moist kitchen towel and keep aside for 15 to 20 mins.
assembling and preparing karanjis:
  1. divide the dough into two parts.
  2. roll each part into a log. cut the log in equal slices.
  3. take each slice and roll it between your palms.
  4. with a rolling pin on a dusted board, roll the dough round in 4 to 5 inches diameter circle.
  5. place a tbsp or 2 to 3 tsp of the 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 karanjis. they may also break while frying.
  6. with your fingertips, apply water all over the circumference edge.
  7. gently bring together both the edges and join. gently press the edges.
  8. now with your fingertips, start pinching the pressed edges.
  9. make all karanjis this way and then fry them. keep the prepared karanjis covered with a moist kitchen towel, so that they dough does not dry out.
  10. heat oil for deep frying in a pan or kadai.
  11. gently place the prepared karanji in hot oil. just add a few karanji while frying and don't crowd them.
  12. fry the karanji till crisp and golden. remove and drain the karanji on paper towels to remove excess oil.
  13. once cooled, store them in air-tight container.
  14. serve karanji warm or at room temperature.


{ 19 Responses }

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  1. Mrunmayi says

    Hi Dassana..

    Nice recipe… Can we bake the karanji in oven instead of frying? If yes at what temperature and time ? I’ve seen your baked shankarpali recipe. It seems very good. This year I wish to make the diwali faral healthy by mostly baking instead of frying. Pls. help

    • says

      hi mrunmayi, you can bake them. preheat your oven to 180 degrees celsius. then lightly brush oil or ghee on the karanji and just bake them till they golden. i usually bake samosas this way. the time will depend on the quantity and also on the oven. for this recipe, so i think should take about 25 to 35 minutes.

  2. Maya says

    Thanks Dassana, for this karanji recipe. Also, the pictures you have clicked are very nice .. you have a talent there as well !!

  3. Anuradha says

    Every single of your recipes I have cooked has been a success and become a regular dish in our family. Thank you for your painstaking work and dedication. My children and husband are so happy for all the yummy food I am cooking supported by your posts!

  4. Preeti says

    Karanji is my favourite Diwali faraal. What does dessicated coconut mean? Is it dry or wet? And where do I look for it?

    Can you post some recipes using puff pastry sheets? I almost couldn’t believe my eyes when I saw my grocery store stock them on a regular basis and quickly picked up a packet without even thinking what to do with it.

    • says

      desiccated coconut is dry coconut. to tell you the truth, i tried my hands on making puff pastry sheets at home many times. all the times the pastry did not puff up… lol. lucky you. to make the filling, you can simply make a potato-peas stuffing much like the samosa stuffing. or even make mushrooms or mixed vegetables or a paneer stuffing. you can also just add some apple slices on top of the sheets. sprinkle sugar and cinnamon powder. bake and you have a sweet dessert ready.

      • Preeti says

        I just made a batch this morning. Used your samosa filling recipe for half of them and your dry kadai paneer one for the other half. They have turned out so amazing, just like the bakery! Thanks a lot for the ideas. Keep posting yummy recipes.