Print Recipe
4.84 from 12 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 Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: snacks
Cuisine: indian, maharashtrian
Diet: vegetarian
Servings: 14 to 15 karanji
Author: Dassana Amit


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


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.