This Karanji recipe is a keeper, a sweet treat that graces our homes during celebrations like Holi and Diwali. It has a flaky outer shell made from all-purpose flour and a rich filling of coconut, sesame, semolina, sugar, cardamom powder, and nuts. It bursts with flavor, the moment you savor it, leaving behind a sweetness that lingers long after the last crumb.
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Why will you love this?
- Irresistibly flaky and flavorful: The crisp, golden crust paired with a luscious filling of coconut, nuts, and sugar creates a combination that's impossible to resist. Every bite is pure festive bliss!
- Worth every bit of effort: Though the process takes a little time and patience, the moment you bite into that perfectly crisp Karanji, you'll know it was all worth it.
- Perfect for sharing: These make a wonderful treat to serve guests or gift to friends and family, and a heartfelt way to share your warmth and festive cheer, just like the malai peda, milk peda, crispy murukkus, or seven cup barfi.
- Long-lasting freshness: Karanji stays fresh for up to a week when stored properly, making it an easy and convenient sweet to prepare ahead of celebrations.
- Loved by kids and adults alike: Whether it's the sweet, nutty filling or the crunchy outer layer, Karanji wins hearts across all ages, a true family favorite.
Ingredients needed
- Outer Covering
- All-purpose Flour, semolina, milk, salt, and ghee
- Inner Stuffing
- Desiccated coconut, nuts like almonds, pistachios, cashews, and raisins, Sugar, cardamom, white sesame seeds, and semolina (optional)
How to make Karanji using the Karanji recipe?
There are two parts to making Karanji. First, we prepare the filling and allow it to cool. Next, we make the dough for the outer covering, similar to the modak and gujiya sweets, and let it rest for a while.
We begin by toasting the desiccated coconut in ghee, followed by sesame seeds. You can also add a little semolina if you prefer; it's optional but adds a nice texture. Transfer the mixture to a bowl. Powder the nuts, cardamom, and sugar together, then add them to the toasted coconut mixture and mix well. Let the filling cool completely.
To make the dough, combine all-purpose flour, semolina, and a pinch of salt. Add warm ghee and mix until it resembles breadcrumbs. Gradually add a small amount of milk to form a stiff dough. Cover and let both the dough and the filling rest for a while before shaping the Karanjis.
Make small balls from the dough and roll them out into flat discs using a rolling pin. Place a spoonful of the stuffing in the center, lightly brush the edges with milk, and fold the disc in half. Press and pinch the edges together to seal them well.
Line up all the prepared Karanjis on a paper towel. Now comes the fun part, deep-frying them to golden perfection!
Heat the oil over a medium-low flame and gently slide the Karanjis into it. Fry them in batches, turning occasionally, until both sides are evenly golden brown and crisp.
Variations in making Karanji
- Some prefer using jaggery or brown sugar as used in making vazha ela ada instead of white sugar for the filling; it's all a matter of personal taste.
- Similarly, instead of using only all-purpose flour, a combination of whole wheat flour and all-purpose flour in a 1:1 ratio is often preferred for a slightly healthier and nuttier version.
- Another variation in the dough preparation is to replace ghee with oil and milk with water, which also works well and gives a slightly different texture to the outer crust.
You may also love some other similar fried stuffing recipes like Fried Modak and Mawa Gujiya, and the ones that use coconut, like easy coconut burfi and Rava laddu with coconut.
Useful Tips
- Make sure to use only a small amount of milk or water while kneading the dough to achieve a stiff consistency. If the dough is too soft, the outer covering may not turn crisp after deep-frying.
- Seal the Gujiyas with a little milk to prevent the filling from spilling out while frying. You can also use ready-made Karanji shapers, which make sealing quicker and easier.
- Deep-fry on a medium flame, and avoid overcrowding the pan to ensure the Karanjis cook evenly and turn beautifully golden brown.
- Cool the stuffing before shaping the gujiyas.
- Let the dough rest for 15 to 30 minutes, covered with a damp cloth.
Related Recipes
If you tried this Karanji Recipe or any other recipe on my blog, please leave a 🌟 star rating and a 📝 comment below. I love hearing from you!
Karanji Recipe
Ingredients
For outer covering
- 2 cups All-purpose flour
- 2 tbsp semolina
- 2 tbsp ghee (clarified butter) warmed up
- ½ tsp salt
- ½ cup milk to knead
For Filling
- 1 cup coconut dessicated
- 1 tbsp ghee (clarified butter)
- 10 nuts almonds , cashew, pista, raisins
- 3-4 tsp sugar or as desired
- 4-5 cardamoms
- 2 tsp white sesame seeds
- 2 tsp semolina
Instructions
- In a pan, heat 2 tsp ghee and fry the dessicated coconut till slightly browned.
- Keep it aside and let it cool.
- Next, heat the sesame seeds and semolina(if using) in the ghee.
- Powder the nuts, raisins ,sugar and cardamom.
- Mix the coconut, sesame, semolina, sugar, and powdered dry nuts
- Mix all the ingredients for the outer covering in a bowl .
- Knead the ingredients with portions of milk so that you get a stiff dough.
- Take a small ball of the dough and roll into small circles.
- Add a spoon of the filling and seal with your finger by pinching the edges
- .You can also add a drop of milk so that it is sealed well.
- Heat a pan of oil and deep fry the karanjis on medium heat until they are golden brown.
- Karanjis are now ready to be served . Enjoy!
Video
Notes
- Make sure to use only a small amount of milk or water while kneading the dough to achieve a stiff consistency. If the dough is too soft, the outer covering may not turn crisp after deep-frying.
- Seal the Gujiyas with a little milk to prevent the filling from spilling out while frying. You can also use ready-made Karanji shapers, which make sealing quicker and easier.
- Deep-fry on a medium flame, and avoid overcrowding the pan to ensure the Karanjis cook evenly and turn beautifully golden brown.
- Cool the stuffing before shaping the gujiyas.
- Let the dough rest for 15 to 30 minutes, covered with a damp cloth.
Nutrition
Looking absolutely super delicious...Loved the recipe and pictures..Thank you for sharing this wonderful recipe !!
Thank you so much dear! It's my pleasure to share 🙂
Yum! I hope you had a wonderful Diwali celebration 🙂
Thank you dear Christy, I had a wonderful celebration indeed
Yumm! Masta !!
Thank you so much
😊😊
Never heard of the name, but looks delicious. Well, I am a foodie it doesn't take much time for me to start drooling... by the way happy belated Deepavali wishes Nisha. Have a great and prosperous Hindu new year!
Also please check this link https://rkarkera.wordpress.com/2017/10/22/seven-day-bw-photo-challenge-day-4/
Cheers!
Thanks Raj !Hope you had a great Diwali as well and Happy New year to you as well! I am so honored that you considered me for the B & W photo challenge . This is the first time I am taking part in something like this and would definitely want to take part .Is it ok if I participate in this challenge after 2 weeks around mid November as am a bit tied up currently and out this week .Many Thanks, Nisha
Not a problem Nisha, take your own time, I know we all have real life commitments and that's more important than anything else. So no hurry or compulsions 😊 cheers to you..
Oh I do love them 🙂
Thank you so much Moushmi, must appreciated!
Delicious!! We all love it to:) Happy Diwali!!
Thank you so much Neeraja! Wish you the same have a great Diwali!
Beautiful & delicious karanji ! Love to grab one !!
Thank you so much Megala, you are more than welcome !
Mmmm, they look delicious Nisha. X
Thanks much Lorelle!
Delicious treat. Hope you had a great Diwali!
Thank you Sumith , this treat is perfect for Diwali and yes looking forward to it .
One of my fav. I love my grandpa preparation. Happy Diwali nisha
Nice to hear that Deepa, there are many varieties of the same dish . You too have a great Diwali !!
Yes there are many varieties.
My favorite Diwali sweet
Glad to hear that! it's a favorite at our home as well!
Happy Diwali to all at home
Thank you and wish you and family the same as well!
Yummy!!
Thank you Lavs!
Perfect yummy pleasures for Diwali✌✌
Thanks much Jyo ! They are indeed yummy !
Simply love these to bits!!
Same here at our home we just love it! Thanks much Vidya!
Is this the same as gujia? The ingredients sound similar. Gujias totally do me in with greed. xx
Yes I think they are all similar with slight variations to the filling . LoL me as well , they are too irresistable Dippy!
I can taste the ghee-coconut goodness of it from afar. xx
Thank you Dippy! yes indeed rich and yum perfect for the festivities 🙂
Well Happy Diwali in advance 🙂
Wish you the same!