Karanji Recipe (Maharashtrian Karanji)

Karanji Recipe – It is traditional Maharashtrian sweet snack recipe. It has sweet coconut stuffing with crispy crust.

Karanji Recipe | How to make Karanji | Maharashtrian Karanji

Karanji is usually prepared during the festivals like Diwali or Ganesh Chaturthi (Ganpati festival). These festivals are incomplete without karanji recipe. Apart from this, other snacks are also made like shankarpalichaklinamak para

It has stuffing made from desiccated coconut, sugar and milk. Poppy seeds are also added. And at the last sooji is added which will absorb the moisture from the stuffing. This helps to increase the shelf life.

For a variation, you can flavor it up with cardamom powder. Or you can also add ground almonds or cashews. I have kept it simple and authentic. This recipe is from my friend’s mom.

There is similar recipe on the blog – Mawa Gujiya. Both has different stuffing, but the shape of them is the exact same.

Every region has different name and different stuffing recipes. My mom makes similar recipe called ghughra (it has semolina stuffing). It is Gujarati name. In rajasthan it is known as gujiya. Goan hindu prepared the similar recipe during the Ganesh chaturthi called Nevri (source wikipedia).


How to make Karanji recipe (Step by Step Photos):


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1) First make the stuffing. take desiccated coconut in a pan. Turn the heat on medium.

2) Add milk.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

3) Mix well. Let the milk come to a boil.

4) Once it starts boiling, do stir every 2-3 minutes and let it simmer.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

5) Cook till it dries out completely. Meaning, no more bubbles from the sides. It took me 20 minutes.

6) Add sugar.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

7) Mix well and as it heats up, it will starts to melt.

8) Again cook till all the moisture dries out.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

9) Now add poppy seeds and sooji.

10) Mix well and cook for 2 minutes. Sooji will soak any extra moisture. So the stuffing becomes moist but dry.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

11) Remove it to a plate and let it cool down completely.

12) Make the dough while stuffing is cooling. Take all purpose flour and salt in a bowl. Mix it.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

13) Add oil.

14) Using your fingertips, rub the oil and flour together.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

15) Do it till everything is incorporated well and it makes the breadcrumbs like texture.

16) Now start adding little water at a time and knead into a stiff and smooth dough.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

17) Cover it with another bowl or plate. Let it rest for 15 minutes. By this time stuffing is cooled down.

18) After the resting time, knead the dough once again and make it smooth. Divide it into 10-11 equal portions., make smooth balls and flatten it slightly between your palm.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

19) Start rolling and shaping the karanji. Now using the rolling pin and rolling board, roll into 4 inch diameter circle.

20) Roll all of them at once and keep them on the plate. Keep it cover with kitchen towel.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

21) Now take once rolled disc at a time. Put about 1 tablespoon of the stuffing in the center. Do not over stuff it otherwise it may break while frying.

22) Now apply some water around the edges using your finger or use the pastry brush. This will help to seal it well.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

23) Now fold it into half moon shape.

24) Seal the edges properly by pressing it. Take time and seal really well. Otherwise they will open up while frying and will make the big mess in the oil.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

25) Now using the cutter cut the edges, it makes some design. If you are expert enough, you make do it by hand by pleating the edges. I do not know how to do that. Also it takes some time and practice. Alternately you can use gujiya or karanji moulds, if you have.

26) Shape all the karanjis and arrange them on the plate. Keep it covered, so it does not dry out. If you have someone to help, this process can be done quickly. One person is rolling and other person is filling and shaping. So both the tasks will be done simultaneously.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

27) When you are about to finish shaping all of them. Heat the oil for deep frying on medium-low heat.

28) Once the oil is hot, slide few karanji in it. Do not overcrowd the pan. How to know that oil is ready – drop a little dough into the oil, if it comes on top steadily means oil is ready to fry. If it comes on top too quickly means oil is too hot. If it comes on top very slowly means oil is not hot enough.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

29) Flip them or move around while frying for even browning. Once it is fried, crispy and golden brown from all the sides, remove it using the slotted spatula.

30) put them on paper towel lined plate. Repeat frying till all of them are fried.
Karanji Recipe | How to make Karanji | Maharashtrian Karanji

Let it cool completely. Then it is ready to serve. Or you can store in the container.

Serving suggestion: Karanji recipe is made during the festivals like diwali or ganesh chaturthi. Serve as a dessert or enjoy it anytime of the day whenever you are craving for.

Karanji Recipe | How to make Karanji | Maharashtrian Karanji

Karanji Recipe | How to make Karanji | Maharashtrian Karanji
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Karanji recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian, Maharashtrian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Yield 10 Karanjis
Author Kanan

Ingredients (1 cup = 240 ml)

For outer crust:

  • ¾ cup All purpose flour (Maida) maida
  • 1 ½ tablespoon Oil + more for deep frying
  • teaspoon Salt
  • 3-4 tablespoons Water

For stuffing:

  • ½ cup Desiccated coconut
  • ¾ cup Milk
  • 3 tablespoons White granulated sugar
  • ½ tablespoon Poppy seeds (khuskhus)
  • 1 tablespoon Sooji (rava or semolina)

Instructions

Making stuffing:

  1. Take desiccated coconut in a pan. Turn the heat on medium.
  2. Add milk. Mix well. Let the milk come to a boil.
  3. Once it starts boiling, do stir every 2-3 minutes and let it simmer.
  4. Cook till it dries out completely. Meaning, no more bubbles from the sides. It took me 20 minutes.
  5. Add sugar and again cook till all the moisture dries out.
  6. Now add poppy seeds and sooji.
  7. Mix well and cook for 2 minutes.
  8. Remove it to a plate and let it cool down completely.

Making the dough:

  1. Take all purpose flour and salt in a bowl. Mix it.
  2. Add oil. Using your fingertips, rub the oil and flour together till everything is incorporated well and it makes the breadcrumbs like texture.
  3. Now start adding little water at a time and knead into a stiff and smooth dough.
  4. Cover it with another bowl or plate. Let it rest for 15 minutes.
  5. By this time stuffing is cooled down.

Making karanji recipe:

  1. After the resting time, knead the dough once again and make it smooth.
  2. Divide it into 10-11 equal portions., make smooth balls and flatten it slightly between your palm.
  3. Now using work with one disc at a time, roll into 4 inch diameter circle.
  4. Roll all of them at once and keep them on the plate. Keep it cover with kitchen towel.
  5. Now take once rolled disc at a time. Put about 1 tablespoon of the stuffing in the center.
  6. Now apply some water around the edges using your finger or use the pastry brush.
  7. Now fold it into half moon shape. Seal the edges properly by pressing it.
  8. Now using the cutter cut the edges, it makes some design.
  9. If you are expert enough, you make do it by hand by pleating the edges.
  10. Shape all of them and arrange them on the plate.
  11. Keep it covered, so it does not dry out.
  12. When you are about to finish shaping all of them. Heat the oil for deep frying on medium-low heat.
  13. Once the oil is hot, slide few karanji in it.
  14. Flip them or move around while frying for even browning.
  15. Once it is fried, crispy and golden brown from all the sides, remove it using the slotted spatula.
  16. put them on paper towel lined plate.
  17. Repeat frying till all of them are fried.

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  1. Dinah
    • Kanan
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