Karanji Recipe

5 from 4 votes

Karanji Diwali Sweet DelicacyA deep-fried delicacy prepared on festive occasions made with all purpose floor, dry nuts, raisins and dessicated coconut

Prep Time35

Cook Time15

Course: Dessert

Cuisine: Indian

Servings:

Calories: 192kcal

Author: Nisha

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