karanji recipe, how to make karanji recipe

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Karanji recipe With step by step photos – Karanji is a Maharashtrian sweet savory snack often made for festive occasions like Diwali and Ganesh Chaturthi. Karanji is also one of the sweet snack that is a part of Diwali faral.

karanji recipe

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 nevris.

Karanji as well as gujiya are made in different parts of India with different stuffings. Gujiya has a stuffing of mawa (khoya or evaporated milk) with dry fruits. 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.

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 airtight container and have them for next few weeks. We usually have them as a sweet snack with the evening tea.

How to make karanji

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.

sauteed coconut in a plate
3. in the same pan, add the sesame seeds and roast till they pop and change color. Keep aside. Roast on a low flame.

roasting sesame seeds in a pan
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.

in a grinder grind the almonds, cashews, raisins to a semi fine powder
5. add this ground dry fruits powder to the sesame seeds and coconut mixture.

adding 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.

add powdered sugar, nutmeg powder and cardamom powder and then mix well
For the outer pastry of karanji

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

heat ghee in a bowl

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.

In a bowl or pan, take the flour and add ghee in the center

9. just lightly mix everything.

lightly mix ghee with flour

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

adding milk in parts and begin to knead the dough

11. Continue to knead the dough.

kneading karanaji dough

12. knead the dough till smooth.

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

cover the karanji dough with a moist kitchen towel and keep aside for 15 to 20 mins
Assembling and making karanji

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

karanji dough cut into small parts
15. Take each slice and roll it between your palms and flatten it.

take one karanhi dough part in peda shape
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.

roll the dough round in 4 to 5 inches diameter circle.
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.

adding coconut stuffing in the center
18. with your fingertips, apply water all over the circumference edge.

apply water all over the circumference edge
19. Carefully, bring together both the edges and join.

bring together both the edges and join
20. gently press the edges.

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.

making karanji by pleating and sealing the edges

Frying karanji

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.

gently place the karanji in a moderately hot oil for deep frying
23. fry till crisp and golden. remove and drain karanji on paper towels to remove excess oil. The karanji will puff while frying.

fry karanji till golden and then remove in paper towels

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

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

More Diwali sweets

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Karanji Recipe (Authentic)

4.85 from 13 votes
Karanji is a crisp flaky fried pastry stuffed with desiccated coconut and dry fruits. it is also one of the sweet snack that is a part of Diwali faral.
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins

Cuisine Indian, Maharashtrian
Course: Snacks

Servings 14 to 15 karanji
Units

Ingredients

for karanji stuffing

  • ½ cup unsweetened desiccated coconut
  • 1 tablespoon white sesame seeds
  • 8 to 9 almonds
  • 9 to 10 cashews
  • 9 to 10 golden raisins
  • 4 green cardamoms powdered or ½ teaspoon cardamom powder
  • 3 tablespoon powdered sugar or as required
  • a pinch of nutmeg powder or grated nutmeg
  • ½ tablespoon ghee

for outer cover of karanji

  • 2 cups all purpose flour
  • 2 tablespoon ghee
  • ¼ teaspoon salt
  • ½ cup + 1 tablespoon milk or as required

Instructions

making karanji stuffing

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

making outer cover of 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.
  • Add milk in parts and knead the dough till smooth.
  • Cover the dough with a moist kitchen towel and keep aside for 15 to 20 mins.

rolling and stuffing karanji

  • Divide the dough into two parts. Roll each part into a log. Cut the log in equal slices.
  • Take each slice and roll it between your palms.
  • With a rolling pin on a dusted board, roll the dough round in 4 to 5 inches diameter circle.
  • 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.
  • With your fingertips, apply water all over the circumference edge.
  • Gently bring together both the edges and join. Gently press the edges.
  • Now with your fingertips, start pinching the pressed edges.
  • Make all karanjis this way and then fry them. 
  • Keep them covered with a moist kitchen towel, so that the dough does not dry out.

frying karanji

  • Heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. 
  • Just add a few karanji while frying and don't crowd them.
  • Fry till crisp and golden. remove and drain on paper towels to remove excess oil.
  • Once cooled, store them in air-tight container. Serve karanji warm or at room temperature.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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46 Comments

  1. I tried before several time my karanjis outer part always become soft. can guess y. Playing me tips to turn crispy. Thank you

    1. add less water while kneading dough and when frying the oil has to be hot. if fried at a low temperature of oil, the crust won’t become crisp.

  2. आपकीआपकी सभी रेसिप बहोत ही सिम्पल और easy to make होती है
    आपक पनीर बटर मसाला और बहुत सारी रेसिप मैने try किये है , सभी बहोत ही टेस्टी बने,
    सभी रेसिप मे जो इन्ग्रेडीएन्ट्स है वो घर मे available होते है ,आपकी रर्सिप बिलकुल भी कॉम्प्लिकेटेड नाही होती
    लेकींन मुझे महाराष्ट्रीयन style ओल्या नारळाची करंजी ये रेसिप नही मिली
    प्लीज आप मुझे बता सकक्ती है??5 stars

  3. Hi!
    I made the karanji today. I’m allergic to nuts. So I skipped the nuts. Also I baked these instead of deep frying. It was super yummy!! ???????? Thank you so much for the wonderful recipe. Next I’ll be trying your eggless coconut cookies this weekend. Thanks again!5 stars

    1. thanks ramya. its nice to know that the baked karanjis turned out good. nuts or dry fruits can be skipped if it does not suit. i hope you enjoy baking the coconut cookies as well as like them.

  4. The karanjis were very crispy when fresh but they became soft once they cooled down. What may have gone wrong??Otherwise awesome recipe.Your recipes are always a hit5 stars

    1. deepti, once karanjis cool down at room temperature, keep them in an air-tight box. if they are not kept in a jar or box, they will become soft. thanks for the feedback on the recipes.

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