12 September, 2021
Karanji is a Maharashtrian sweet savory snack often made for festive occasions like Diwali and Ganesh Chaturthi. Karanji is also one of the sweet snack that is a part of Diwali faral.
Karanji and gujiya are two Indian sweets which have a similar look and appearance. Basically both Karanji and gujiya are fried pastries with a sweet stuffing. The Goan version of Karanji is called as nevris.
For Karanji Stuffing
- ▢½ cup unsweetened desiccated coconut
- ▢1 tablespoon white sesame seeds
- ▢8 to 9 almonds
- ▢9 to 10 cashews
- ▢9 to 10 golden raisins
- ▢4 green cardamoms powdered or ½ teaspoon cardamom powder
- ▢3 tablespoon powdered sugar or as required
- ▢a pinch of nutmeg powder or grated nutmeg
- ▢½ tablespoon ghee
For Outer Cover Of Karanji
- ▢2 cups all purpose flour
- ▢2 tablespoon ghee
- ▢¼ teaspoon salt
- ▢½ cup + 1 tablespoon milk or as required
Making Karanji Stuffing
- Heat ghee in a small frying pan.
- Add the desiccated coconut and saute stirring often till the coconut turns golden.
- Remove the coconut and keep aside.
- In the same pan, add the sesame seeds and roast till they pop and change color. Keep aside.
- In a dry grinder or coffee grinder, grind the almonds, cashews, raisins to a semi fine powder.
- You can also chop these dry fruits. If you want, you can also roast the dry fruits and then chop or powder them.
- Add this dry fruits powder to the sesame seeds and coconut mixture.
- Add powdered sugar, nutmeg powder and cardamom powder.
- Mix everything well and keep the stuffing aside.
Making Outer Cover Of Karanji
- Heat the ghee first. Just lightly heat it.
- In a bowl or pan, take the flour. Add the hot melted ghee and salt. Just lightly mix everything.
- Add milk in parts and knead the dough till smooth.
- Cover the dough with a moist kitchen towel and keep aside for 15 to 20 mins.
Rolling And Stuffing Karanji
- Divide the dough into two parts. Roll each part into a log. Cut the log in equal slices.
- Take each slice and roll it between your palms.
- With a rolling pin on a dusted board, roll the dough round in 4 to 5 inches diameter circle.
- Place a tbsp or 2 to 3 tsp of the stuffing in the center or on one side of the circle, keeping the edges empty.
- Make sure you don’t over stuff as then it becomes difficult to shape the karanjis. They may also break while frying.
- With your fingertips, apply water all over the circumference edge.
- Gently bring together both the edges and join. Gently press the edges.
- Now with your fingertips, start pinching the pressed edges.
- Make all karanjis this way and then fry them.
- Keep them covered with a moist kitchen towel, so that the dough does not dry out.
- Heat oil for deep frying in a pan or kadai. Gently place the prepared Karanji in hot oil.
- Just add a few Karanji while frying and don’t crowd them.
- Fry till crisp and golden. remove and drain on paper towels to remove excess oil.
- Once cooled, store them in air-tight container. Serve Karanji warm or at room temperature.