Karanji Recipe

 

🌸 Traditional Karanji Recipe (Maharashtrian Style)

📝 Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)

• 2 tbsp semolina (rava/sooji) – for crunch

• 2 tbsp ghee (clarified butter) or hot oil (for moyan)

• A pinch of salt

• Water – as needed to knead the dough

For the Filling:

• 1 cup grated fresh coconut (or desiccated coconut)

• 1 cup powdered sugar or grated jaggery (adjust to taste)

• ¼ cup chopped dry fruits (cashews, almonds, raisins)

• 1 tsp cardamom powder

• 2 tsp poppy seeds (khus khus)

• 1–2 tsp ghee (for roasting)

For Frying:

• Ghee or oil, for deep frying

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🍳 Instructions

Step 1: Make the Dough

1. In a mixing bowl, combine flour, semolina, and salt.

2. Add hot ghee or oil and mix well until it resembles breadcrumbs.

3. Gradually add water and knead into a semi-firm, smooth dough.

4. Cover with a damp cloth and let it rest for 30 minutes.

Step 2: Prepare the Filling

1. Heat 1–2 tsp ghee in a pan. Add poppy seeds and roast for a few seconds.

2. Add coconut and dry fruits. Roast on low flame for 3–4 minutes.

3. Turn off the heat and add powdered sugar/jaggery and cardamom powder. Mix well and let it cool.

Step 3: Assemble the Karanji

1. Divide the dough into small lemon-sized balls.

2. Roll each ball into a small circle (like a puri).

3. Place 1–2 tsp of filling in the center, fold into a half-moon, and seal the edges well (you can use a fork or twist them to make a decorative edge).

4. Keep them covered with a cloth to avoid drying.

Step 4: Fry

1. Heat ghee or oil in a kadhai on medium flame.

2. Fry the karanjis in batches until golden and crisp.

3. Drain on paper towels.

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🥥 Tips & Variations

• You can replace coconut with khoya/mawa for a richer North Indian-style gujiya.

• Seal the edges well to avoid the filling from spilling into the oil.

• Once cooled, store them in an airtight container. They stay fresh for about a week.