Karanji sweet is a Maharashtrian fried sweet snack often made for festive occasions like Diwali and Holi. Prepared mainly with all-purpose flour and filled with coconut, rava, and poppy seeds.
The same delicacy is prepared in various regions with different stuffings and different names. I have already shared a similar recipe called Gujiya in this blog.
Karanji an indulgent tea time snack. The stuffing can be made using fresh or dried coconut. Go for dried coconut If you are planning to store these for longer. As it lends a longer shelf life.
Some of my favorite festive dishes, you may like:
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Karanji Sweet | Karanji Recipe
Karanji is a delicious fried sweet snack often made for festive occasions. Prepared with maida and filled with coconut, rava, and poppy seeds.
Servings9 karanji
INGREDIENTS ( 1 CUP = 250 ML )
- 1 cup all-purpose flour or maida
- 2 tbsp ghee/clarified butter
- Salt to taste
- Oil for frying
For Stuffing
- 1 cup grated coconut
- 1/4 cup rava/suji
- 2 tbsp poppy seeds
- 1/2 cup sugar
- 10 chopped cashew nuts
- 1/2 tsp freshly ground green cardamom powder
- 1 tbsp ghee/clarified butter
INSTRUCTIONS
To make the dough
- Take all-purpose flour, ghee, and salt together in a bowl. Mix very well while pressing with the hand for 2-3 minutes or until it becomes like breadcrumb.
- Add a little amount of water at a time and knead well to make a smooth but stiff dough. Then spread a few drops of ghee to avoid drying. Cover and leave it for 20 minutes.
To make the stuffing
- Heat a pan and dry roast the poppy seeds and chopped cashew nuts separately until their color change slightly. Once done transfer to a plate.
- Heat ghee in the same pan. Add rava and dry roast over the low flame until the color changes slightly. Then transfer to the plate.
- Dry roast the grated coconut over low flame for 2 minutes. Then add sugar and cardamom powder. Stir well and cook until the mixture is well combined.
- Add roasted rava, poppy seeds, and cashew nuts. Stir and cook for 2 minutes more. Once done, turn off the flame. Transfer to a plate and let the mixture slightly cools down.
To make Maharashtrian karanji recipe
- Knead the dough again for another minute. Divide it into small round size balls.
- Take a ball, dust some all-purpose flour and rolled it into a thin round shape and transfer to the mold.
- Add a tablespoon of filling right on the center and brush 1-2 drops of water on the edges. Press the mold and cut the extra edges.
- Then carefully separate from the mold and keep aside covered by a wet cloth.
- If making with hands only, just brush 1-2 drops water on edges and add a tablespoon of stuffing on the center.
- Fold from one side to make the shape of half circle. Seal it by pressing with a fork. Or you can make any design of your choice. Set it aside and covered with a wet cloth.
- Follow the same process with the remaining balls.
- Heat oil in a pan for deep frying. Once the oil becomes slightly hot add 3-4 Karanjis one by one.
- Fry them until they puff up and become slightly golden brown from both sides. Turn them in between.
- Take them out and transfer to a kitchen napkin to drain out excess oil.
- Karanji is ready to serve. Serve warm or cold as per your choice.
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