Karanji is a candy snack from the Maharashtrian delicacies and infrequently made for festivals, however are so scrumptious you’ll wish to eat all of them yr lengthy. These half moon-shaped fried pastries are filled with a mixture of shredded coconut, dried fruits, sesame seeds and pleasant seasonings. Right here I share a beloved household karanji recipe with step-by-step directions and images.
What’s Karanji
For so long as I can keep in mind we’ve had karanji as a part of our festive events. Candy snacks are a giant a part of celebrations like Diwali and Ganesh Chaturthi, so these crispy stuffed treats are all the time vital.
In North India, the karanji variant known as Gujiya. There are lots of completely different variations of karanji recipes that may be made. Often they embody a easy pastry dough that’s reduce into circles, loaded with quite a lot of candy goodies and spices, formed into half moons and deep fried.
They’re much like fried dumplings or empanadas, with a deliciously flaky crust extra like fruit hand pies. Throughout India they’re identified by completely different names and are made with some variations – known as as Karjikai or Karigadubu (in Kannada), Kajjikayalu (in Telugu), Ghughra (in Gujarati) and Somas (in Tamil).
These conventional karanji are filled with a mix of roasted desiccated (shredded) coconut, sesame seeds, nuts, raisins, and vibrant spices. It’s my mother’s basic karanji recipe, and I believe you’ll agree it’s the greatest.
One chew of karanji with a superbly flaky, crispy and buttery crust crammed with a melt-in-your-mouth candy coconut stuffing may have you hooked!
If you’re trying to make recipes for Diwali competition then you’ll be able to examine these two collections of Diwali Sweets and Diwali Snacks.
Step-by-Step Information
Find out how to Make Karanji Recipe
Put together the Stuffing
1. Warmth ½ tablespoon ghee in a small frying pan. Add the desiccated coconut. Ensure that the coconut is of finer texture and doesn’t have lengthy shreds.
Tip: When you have desiccated coconut with lengthy shreds, then utilizing a spice-grinder or a mixer-grinder, grind or powder them to a finer texture.
2. Roast, stirring typically, until the coconut turns golden. Take away the coconut in a plate and put aside.
3. In the identical pan on low warmth, add the white sesame seeds and roast until they pop and alter coloration. Put aside along with the roasted coconut.
4. In a dry grinder or espresso grinder, grind or powder 8 to 9 almonds, 9 to 10 cashews, and 9 to 10 golden raisins to a semi high-quality combination. You can even select to finely chop the dry fruits with a knife.
5. Add this floor dry fruits combination to the sesame seeds and coconut combination.
6. Now add 3 tablespoons powdered sugar (or confectioner’s sugar), a pinch of grated nutmeg or nutmeg powder and ½ teaspoon cardamom powder. Combine the whole lot nicely and set the stuffing apart.
Make the Dough
7. Warmth 2 tablespoons ghee first in a small pan over low warmth.
8. In a bowl or pan, add 2 cups all-purpose flour (maida). Make a nicely within the middle of the flour and add the recent melted ghee and ¼ teaspoon salt in it.
9. Frivolously combine the whole lot along with a spoon. Don’t over combine!
10. Add milk (about ½ cup + 1 tablespoon) only a bit at a time and start to knead the dough.
11. Proceed to knead the dough including milk in components.
12. Knead the dough until it varieties into a pleasant easy ball. Take into account that the dough must be easy but additionally tight and agency.
Don’t knead to a dough like that of roti dough. Additionally don’t knead the dough for too lengthy. A mushy dough will make for a mushy crust after frying.
13. Cowl the dough with a moist kitchen towel and hold apart for 15 to twenty minutes.
Assemble, Fill and Form Karanji
14. When it’s accomplished resting, divide the dough into two components. Roll every half right into a log and start to chop the log in equal slices. You need to have about 6 sections.
15. Take every slice and roll it between your palms and flatten it.
16. Place the dough on a evenly floured floor and use a rolling pin to roll the dough out in a 4 to five inches diameter circle.
Cowl the opposite slices with a moist kitchen towel whilst you’re rolling so that they don’t get dried out.
17. Subsequent, add 1 to 2 tablespoons of the coconut stuffing within the middle of the circle, retaining the perimeters empty.
Don’t add an excessive amount of of stuffing or it’s tough to form them and the karanji could break within the oil.
18. Together with your fingertips or a pastry brush, apply water everywhere in the circumference edge.
19. Rigorously, carry collectively each the perimeters and be a part of.
20. Gently press the perimeters in order that it’s sealed throughout.
21. Now together with your fingertips, begin pinching and pleating the pressed edges. That is much like shaping a dumpling or empanada. You can even press the perimeters with a fork as an alternative of pleating them.
22. Proceed pleating until you come to the top, and seal with a closing pleat.
Deep Fry Karanji
23. Gently place the karanji in a reasonably scorching oil for deep frying. Solely fry 2 to three karanji at a time, relying on the scale of your kadai or pan.
Too many will drop the oil temperature and make them tough to correctly fry. So you must fry the karanji in batches.
Tip 1: The oil has to medium scorching. If it is extremely scorching, the karanji will develop into browned quicker and the pastry dough can be undercooked.
Tip 2: If the oil is heat or not scorching sufficient, the karanji will take in loads of oil and get loaded with it.
24. When one aspect is golden, utilizing a slotted spoon gently flip over every karanji. Fry the second aspect till golden.
Fry until crispy golden and puffy turning over as wanted. Instantly take away and drain karanji on paper towels to take away extra oil.
25. As soon as cooled, serve or retailer karanji in an air-tight container.
25. You possibly can serve karanji heat or at room temperature. You possibly can have them for subsequent few weeks with tea or as a snack.
FAQs
Retailer cooled karanji in an hermetic container and hold them at room temperature for as much as every week.
This usually occurs as a result of both the dough has an excessive amount of moisture, or the oil wasn’t scorching sufficient to correctly fry the karanji. While you make the dough you’ll be able to add a bit extra flour if it appears to unfastened or cheesy. Additionally take note to not make the dough mushy. It must be easy but additionally tight and agency.
Take a look at the oil with a little bit of dough to see if it’s scorching sufficient. if the dough sinks to the underside with out effervescent, the oil isn’t scorching sufficient. You need the dough to rise steadily within the bubbly oil after which float on the prime whereas it fries.
Definitely! Relying on weight loss program and tastes be at liberty to go away out any of the nuts or swap raisins with different most popular dry fruit.
Extra Indian Festive Sweets!
Night Snacks
Sweets Recipes
Ladoo Recipes
Sweets Recipes
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Karanji Recipe (Genuine)
Karanji is a crisp, flaky, fried, moon-shaped pastry filled with a candy filling of desiccated coconut, nuts and dry fruits. It’s also one of many candy snack that’s made throughout Diwali competition.
Prep Time 40 minutes
Prepare dinner Time 40 minutes
Whole Time 1 hr 20 minutes
For outer cowl of karanji
Stop your display screen from going darkish whereas making the recipe
Making candy stuffing
Warmth ghee in a small frying pan.
Add the desiccated coconut and roast stirring typically until the coconut turns golden.
Take away the coconut in a plate and hold apart.
In the identical pan, add the sesame seeds and roast until they pop and alter coloration. Hold apart with the roasted coconut.
In a dry grinder or espresso grinder, grind the almonds, cashews, raisins to a semi high-quality powder or combination.
You can even chop these dry fruits. In case you choose, you too can roast the dry fruits after which chop or powder them.
Add this dry fruits combination to the sesame seeds and coconut combination.
Add powdered sugar, nutmeg powder and cardamom powder.
Combine the whole lot nicely and hold the stuffing apart.
Making dough for karanji
Warmth the ghee first. Simply evenly warmth it.
In a bowl or pan, take the flour. Add the recent melted ghee and salt. Simply evenly combine the whole lot with a spoon.
Add milk in components and knead the dough until easy. The dough must be easy but additionally tight and agency. Don’t make it mushy like a roti dough.
Cowl the dough with a moist kitchen towel and hold apart for 15 to twenty minutes.
Rolling, stuffing and shaping karanji
Divide the dough into two components. Roll every half right into a log. Reduce the log in equal slices.
Take every slice of the dough and roll it between your palms to a spherical ball.
With a rolling pin on a dusted board, roll the dough ball in 4 to five inches diameter circle.
Place 1 to 2 tablespoons of the ready stuffing within the middle or on one aspect of the circle, retaining the perimeters empty.
Be sure to do not over stuff as then it turns into tough to form the karanji. They might additionally break whereas frying.
Together with your fingertips or with a pastry brush, apply water everywhere in the periphery.
Gently carry collectively each the perimeters and be a part of. Gently press the perimeters.
Now together with your fingertips, begin pinching the pressed edges.
Form and make all karanji this fashion. Place them lined with a moist kitchen cotton towel earlier than you fry them. This additionally helps within the dough not drying out.
Deep frying karanji
Warmth oil for deep frying in a pan or kadai till reasonably scorching. Gently place the ready karanji in scorching oil.
Add just a few karanji whereas deep frying and do not crowd them.
When one aspect turns into golden, flip over gently and fry the second aspect. Flip over once more when the second aspect is golden.
Fry turning over as wanted till crisp and golden. Take away with a slotted spoon and drain on paper towels to take away extra oil.
As soon as cooled, retailer them in air-tight container. Serve karanji heat or at room temperature.
- Knead the dough to a decent and agency dough. A mushy dough will make for a mushy crust and it gained’t be flaky and crispy.
- You possibly can add much less or extra of the nuts within the stuffing.
- Fry in medium-hot oil in batches. Don’t overcrowd the pan or kadai whereas frying.
- Scale this recipe to make a smaller or a bigger batch.
- Observe that the approximate diet data is for 1 karanji.
Diet Details
Karanji Recipe (Genuine)
Quantity Per Serving
Energy 153 Energy from Fats 72
% Day by day Worth*
Fats 8g12%
Saturated Fats 4g25%
Polyunsaturated Fats 1g
Monounsaturated Fats 3g
Ldl cholesterol 8mg3%
Sodium 47mg2%
Potassium 66mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 14IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin Ok 1µg1%
Calcium 22mg2%
Vitamin B9 (Folate) 35µg9%
Iron 1mg6%
Magnesium 14mg4%
Phosphorus 46mg5%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight loss program.
This Karanji Recipe submit from the archives first revealed in June 2014 has been up to date and republished on 21 October 2022.
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