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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.

Frying Karanji

  • 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.
Karanji: Flaky Pastry Stuffed With Sweet Coconut Filling [Vegan] - One  Green Planet

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