Karanji recipe - Maharashtrian recipe

Karanji recipe

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Karanji is a deep-fried pastry filled with a sweet mixture, traditionally made during festivals like Diwali or Ganesh chaturthi. It is a crispy, deep-fried pastry with a sweet filling of coconut, sugar, and dry fruits. 

Here’s a traditional karanji recipe:

Ingredients:

For the Dough:
  • 1 cup all-purpose flour (maida)
  • 2 tbsp semolina (rava/sooji)
  • 2 tbsp ghee (clarified butter)
  • A pinch of salt
  • Water, as needed
For the Filling:
  • 1 cup desiccated coconut (or freshly grated dry coconut)
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  • ½ cup powdered sugar
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  • 2 tbsp poppy seeds (khus khus)
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  • 2 tbsp roasted semolina (optional, adds crunch)
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  • ¼ cup finely chopped dry fruits (almonds, cashews, and raisins)
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  • 1 tsp cardamom powder 
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  • 2 tbsp ghee (for roasting the filling)
For Frying:
  • Ghee or oil, as needed
Instructions:

1. Prepare the Dough:
  • In a large bowl, mix the all-purpose flour, semolina, ghee, and a pinch of salt.
  • Rub the ghee into the flour until the mixture is crumbly.
  • Gradually add water and knead into a firm dough.
  • Cover the dough with a damp cloth and let it rest for 20-30 minutes.
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2. Prepare the Filling:
  • Heat ghee in a pan, add poppy seeds, and sautĆ© for a minute.
  • Add grated dry coconut and roast on a low flame for about 3-4 minutes.
  • Heat ghee in a pan, Add semolina (if using) and stir for a 5-7 minutes, add chopped dry fruits, sautĆ© for a minute.
  • Turn off the heat and let the filling cool completely.
  • After cooling add powdered sugar, and cardamom powder.
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3. Shape the Karanji:
  • Divide the dough into small balls.
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  • Roll each ball into a thin circle (about 4 inches in diameter).
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  • Place a spoonful of the filling in the center of each circle.
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  • Fold the dough over the filling to form a semi-circle.
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  • Press the edges tightly to seal. You can use a fork to crimp the edges or twist them for a decorative look.
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4. Fry the Karanji:
  • Heat oil or ghee in a deep pan on medium heat.
  • Fry the karanjis in batches until golden brown and crispy.
  • Drain the fried karanjis on a paper towel to remove excess oil.

Watch how to make Karanji:


5. Cool and Store:
  • Once cooled, store the karanjis in an airtight container. They can last for up to a week.
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Enjoy your delicious and festive Maharashtrian karanji!

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