How to Make Karanji | Karanji Recipe

Karanji is a crisp flaky fried pastry stuffed with fresh/desicated coconut, semolina, and dry fruits.  It is one of the sweet snacks that is made during Diwali celebrations.

I learnt to make Karanji during my school days from our neighbour Trupti aunty. After that I used to make it at home for Diwali celebrations. Try this at home and you will love it.

First, we make the dough for karanji and while it is resting, we make the filling and then make karanji and fry them.

Let me show you the quick and easy recipe to make karanji.

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How to make Karanji

Ingredients for Dough

Plain Flour – 1 cup
Salt – 2 pinches
Hot Oil – 3 1/4tbsp
Milk – 1/3 cups

Ingredients for Filling

Grated Coconut- 1/2 cup
Rava- 1/4 cup
Poppy Seeds – 1 tbsp
Cardamom Powder – 1 tsp
Nutmeg Powder – 1/4 tsp
Powdered Sugar – 1/2 cup
Cashew (chopped) – 1 tbsp
Raisins- 1/2 tbsp
Milk – 1 tsp
Oil – 1 tbsp
Oil – To fry

Directions

1. First, let us make the dough for karanji. To make the dough add 1 cup of plain flour and 2 pinches of salt into the bowl and mix.
2. Add 3 tbsp of hot oil and mix it with a spoon.
3. Mix it well with your hands to make a crumbly mixture.
4. Add 1/3 cup of milk in parts to make a smooth dough.
5. Add 1/4 tbsp of oil and mix.
6. Cover the dough with a moist cloth/kitchen towel and keep it aside for 15-20 minutes.
7. Now let us make the filling. Add grated coconut into a pan and dry roast it.
8. Once the coconut is dry and golden, transfer it to a bowl and let it cool.
9. Add 1 tbsp of oil into the pan, now add 1/4 cup of rava and roast it.
10. Once the rava is roasted well, transfer it to a bowl.
11. Dry roast 1 tbsp of poppy seeds and once roasted keep it aside.
12. Add the roasted coconut, rava, poppy seeds 1 tbsp of chopped cashew, 1/2 tbsp of raisins 1/2 tsp of cardamom powder, 1/4 tsp of nutmeg powder into a bowl and mix.
13. Add 1/2 cup of powdered sugar and mix well.
14. Add 1/2 tsp of milk and mix.
15. Add 1/2 tsp more milk and mix.
16. Knead the dough and make small dough balls.
17. Take a dough ball, flatten it, and roll into a small circle like puri.
18. Add 1 -2 tsp of filling in the centre of the circle leaving the edges. Do not add too much of stuffing.
19. Bring together the edges and press the edges to seal it.
20. Cut the extra edges and pleat the remaining with your fingertips. You can use karanji mold if you have one.
21. Prepare the remaining in the same way.
22. Fry karanji in hot oil. Reduce the stove to medium flame/temperature after adding the karanji.
23. Flip them in between.
24. Karanjis will puff and change to a golden brown colour, at that time take it off from the oil.
25. Karanjis are ready to serve.

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Anish Kumar

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