Karanji Recipe

Karanji Recipe | Zelish

Karanji is a maharashtrain recipe makes crispy and flaky (khuskhushit) outer cover with sweet coconut stuffing. A must-have sweet snack for festivals like Diwali and Ganesh Chaturthi.

Important Notes

1) Stuffing has to be dry otherwise it will soften the outer crispy layer after storing.
2) Sealing the edges properly is very important. So use water to help the edges seal nicely.
3) You can use gujia mould available in the market to shape them.
4) Keep shaped karanji covered to avoid drying.
5) You can double, triple the karanji amount. Keep in mind that cooking time will be increased for stuffing as milk takes time to evaporate.

Dish Type: Desert
Serves: 20
Preparation Time: 1 Hour 15 Minutes

Ingredients of Karanji

For Stuffing:

2 cup Desiccated coconut
2 cup Milk
12 tablespoons White granulated sugar
2 tablespoon Poppy seeds (khuskhus)
4 tablespoon Sooji (rava or semolina)

For Outer Crust:

3 cup All purpose flour (Maida)
6 tablespoon Oil + more for deep frying
0.25 teaspoon Salt
Little less than 1 cup Water

How to make Karanji

Make Stuffing:

Step 1: Take dry coconut and milk in a pan and turn the heat on medium
Step 2: Let it come to a simmer, stir every 2-3 minutes and cook. Cook till all the milk dries out (there is no bubbles forming on the side) It takes around 20 minutes.
Step 3: Now add sugar. As it melts becomes runny and cook till it dries out again.
Step 4: Now add semolina and poppy seeds. Mix and cook for 2 minutes. Let it cool down completely.

Make Dough:

Step 1: Take all purpose flour and salt in a bowl. Add oil. Mix with your fingertips and it looks like breadcrumbs.
Step 2: Now start adding little water at a time and knead till you get a smooth yet stiff dough. Cover and let it rest for 15 minutes.

Shaping Karanji:

Step 1: After resting time, again knead the dough 2-3 times to make it smooth. Divide into 20 equal portions, make a smooth ball and flatten between your palm.
Step 2: Take one flattened disc and roll into a 4-inch diameter circle with the help of a rolling pin and rolling board. Roll all of them and keep them in a plate (spread in a plate, do not stack). Keep it covered with a clean kitchen towel.
Step 3: Now take one rolled disc. Place 1 tablespoon of stuffing in the center. Apply water around the edges using the finger or pastry brush (this helps to seal the edges).
Step 4: Fold into a half-moon shape and seal the edges by pressing with your finger. Take time and seal really well otherwise it will open up while frying and it becomes a huge mess.
Step 5: Now using the designed cutter cut the edges. If you are expert enough, then you can make the design by hand by pleating the edges (like our moms do).
Step 6: Similarly, shape all of them, keep them in a plate on a single layer and keep covered with a kitchen towel.

Frying Karanji:

Step 1: When you are about to finish shaping, heat the oil in kadai/pan for deep frying on medium heat. Once hot, slide few karanji carefully in it.
Step 2: Flip them and move around for even browning from both sides. When it is golden brown and crispy from both sides, remove it using slotted spatula and keep on paper towel lined plate. Repeat frying for rest. Let fried karanji cool down completely before storing it in the container.

Step by Step Process How to Make Karanji recipe with Photo:

Step 1: Take dry coconut and milk in a pan and turn the heat on medium.

Karanji Step 1 | Zelish

Step 2: Let it come to a simmer, stir every 2-3 minutes and cook.

Karanji Step 2 | Zelish

Step 3: Cook till all the milk dries out (no bubbles are forming on the side) It takes around 20 minutes.

Karanji Step 3 | Zelish

Step 4: Now add sugar. As it melts becomes runny and cook till it dries out again.

Karanji Step 4 | Zelish

Step 5: Now add semolina and poppy seeds.

Karanji Step 5 | Zelish

Step 6: Mix and cook for 2 minutes. Semolina will soak all the moisture and stuffing looks dry (but it has some moisture). Let it cool down completely.

Karanji Step 6 | Zelish

Make Dough:

Step 7: Take all purpose flour and salt in a bowl. Add oil. Mix with your fingertips and it looks like breadcrumbs.

Karanji Step 7 | Zelish

Step 8: Now start adding little water at a time and knead till you get a smooth yet stiff dough. Cover and let it rest for 15 minutes.

Karanji Step 8 | Zelish

Shaping And Frying Karanji:

Step 9: After resting time, again knead the dough 2-3 times to make it smooth. Divide into 20 equal portions, make a smooth ball and flatten between your palm.

Karanji Step 9 | Zelish

Step 10: Take one flattened disc and roll into a 4-inch diameter circle with the help of a rolling pin and rolling board. Roll all of them and keep them in a plate (spread in a plate, do not stack). Keep it covered with a clean kitchen towel.

Karanji Step 10 | Zelish

Step 11: Now take one rolled disc. Place 1 tablespoon of stuffing in the center. Apply water around the edges using a finger or pastry brush (this helps to seal the edges).

Karanji Step 11 | Zelish

Step 12: Fold into a half-moon shape and seal the edges by pressing with your finger. Take time and seal really well otherwise it will open up while frying and it becomes a huge mess.

Karanji Step 12 | Zelish

Step 13: Now using the designed cutter cut the edges. If you are expert enough, then you can make a design by hand by pleating the edges.

Karanji Step 13 | Zelish

Step 14: Similarly, shape all of them, keep them in a plate on a single layer and keep covered with a kitchen towel. If you have someone to help, this process can be done quickly. One person is rolling and another person is filling and shaping. So both the tasks will be done simultaneously.

Karanji Step 14 | Zelish

Step 15: When you are about to finish shaping, heat the oil in kadai/pan for deep frying on medium heat. Once hot slide few karanji carefully in it.

Karanji Step 15 | Zelish

Step 16: Flip them and move around for even browning from both sides. When it is golden brown and crispy from both sides, remove it using slotted spatula and keep on a paper towel lined plate. Repeat frying for rest. Let karanji cool down completely before storing in the container.

Karanji Step 16 | Zelish

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