Welcome to our guide on how to make the most delicious and crispy Karanji, a traditional Maharashtrian sweet that’s loved by everyone! Often called Gujiya in other parts of India, Karanji is a delightful pastry filled with a sweet mixture of coconut, nuts, and sugar. It’s a must-have during festivals like Diwali, but it’s so tasty, you’ll want to make it all year round! This Karanji recipe is perfect for beginners, and we’ll share some secret tips to make sure your Karanjis are perfectly crispy, not oily, and stay fresh for a long time. Get ready to impress your family and friends with this amazing homemade treat!
Also Read – Perfect Poha Chivda Recipe: Quick & Easy Diwali Snack
Ingredients List:
- For the outer covering:
- 500 g Maida (All-Purpose Flour)
- 100 g Fine Rava (Semolina)
- A pinch of Salt
- 100 ml hot Oil or Ghee
- Water, as needed for kneading
- For the filling (Saran):
- 2 large bowls of grated Dry Coconut
- 1,1/2 tbsp Khaskhas (Poppy Seeds)
- 100g Fine Rava (Semolina)
- 2 tbsp Ghee (Clarified Butter)
- A mix of chopped Almonds, Cashews, and Pistachios
- 1 cup Powdered Sugar (or to taste)
- A handful of Raisins
- 3-4 Cardamom Pods, powdered
- A small piece of Nutmeg, grated
- A pinch of Salt
Also Read – Crispy Salted Shankarpali Recipe: Perfect Tea-Time Snack
Step-by-Step Instructions:
- Making the Dough:
- In a large bowl, mix the maida, fine rava, and a pinch of salt.
- Add 100 ml of hot oil (or ghee) to the flour mixture. Mix it well with a spoon first, then use your hands to incorporate the oil evenly. The mixture should hold its shape when you press it in your fist.
- Gradually add water and knead a firm dough. Don’t make it too soft.
- Cover the dough with a damp cotton cloth and let it rest for at least 20-30 minutes.
- Preparing the Filling (Saran):
- Roast the grated dry coconut in a pan on medium heat for 1-2 minutes until it’s lightly golden. This helps it stay fresh for longer. Remove it and keep it aside.
- In the same pan, lightly roast the poppy seeds for a minute until they start to pop.
- Next, dry roast the fine rava for 2 minutes on medium heat. Then add 2 tbsp of ghee and roast until the rava turns golden brown and aromatic.
- Add the chopped nuts to the rava and roast for another minute. Turn off the gas.
- In a large bowl, combine the roasted coconut, roasted rava mixture, roasted poppy seeds, powdered sugar, raisins, cardamom powder, nutmeg, and a pinch of salt. Mix everything well. Your delicious filling is ready!
- Assembling and Frying the Karanji:
- After the dough has rested, knead it again for a minute.
- Make small, equal-sized balls from the dough.
- Roll each ball into a thin, round puri. Don’t make it too thick or too thin.
- Place 1-2 tablespoons of the filling in the centre of the puri.
- Apply a little milk or water to the edges of the puri. Fold one side over to form a semi-circle and press the edges firmly to seal it.
- You can use a fork to create a design on the edges or use a Karanji cutter for a perfect shape.
- Heat oil in a pan on medium heat. The oil should not be too hot. To check, drop a small piece of dough; it should rise to the top slowly.
- Gently slide the Karanjis into the oil. Fry them on a low-medium flame, turning them occasionally, until they are golden brown and crispy on both sides.
- Remove them from the oil and place them on a wire rack to drain any excess oil.
- Let them cool down completely before storing them in an airtight container.
Also Read – Poha Chivda Recipe: Crispy Diwali Snack in 20 Mins!
Cooking Tips for Better Results:
- Hot Oil in Dough: Adding hot oil or ghee (mohan) to the flour is crucial for a crispy outer layer.
- Firm Dough: Make sure the dough is stiff. A soft dough will make the Karanjis soft and oily.
- Roast the Filling: Roasting the coconut and rava is essential to prevent the filling from spoiling and to give it a lovely aroma.
- Seal Properly: Ensure the Karanjis are sealed well to prevent the filling from coming out while frying.
- Fry on Low Heat: Frying on a low to medium flame is the secret to crispy Karanjis. If you fry them on high heat, they will be soft and uncooked from the inside.
Variations:
- Vegan Version: Use oil instead of ghee for the dough and for roasting the filling.
- Spicy Version: For a savoury twist, you can make a spicy filling with roasted lentils, spices, and coconut.
- Kids-Friendly Version: Add some chocolate chips to the sweet filling for a fun, kid-friendly treat!
- Healthier Version: You can use whole wheat flour instead of maida for the outer covering.
Serving Suggestions:
Karanji is a perfect standalone sweet snack. It can be enjoyed with a cup of hot tea or coffee. It is also an essential part of the festive platter during Diwali, served alongside other sweets and snacks like Chakli, Ladoo, and Shankarpali.
Also Read – Shev Ladoo Recipe: Perfect Diwali Sweet
FAQs:
Q1: Why did my Karanji become soft?
Ans: Your Karanji might have become soft for two main reasons: the dough was too soft, or you fried them on high heat. Ensure you knead a firm dough and always fry the Karanjis on a low-medium flame.
Q2: How to store Karanji to keep it crispy?
Ans: Let the Karanjis cool down completely after frying. Then, store them in an airtight container at room temperature. They will stay crispy for up to 2-3 weeks.
Q3: Can I make Karanji without Rava in the dough?
Ans: Yes, you can make it with just maida, but adding rava (semolina) gives the outer layer a wonderful, crispy and crunchy texture.
Q4: My Karanji is breaking in the oil. What should I do?
Ans: This happens when the Karanji is not sealed properly. Make sure to press the edges firmly. You can also apply a little water or milk to the edges to seal them tightly. Also, avoid overfilling the Karanji.
Also Read – Crispy Diwali Snack Recipe for Kids: A Festive Treat!
Crispy Karanji Recipe: The Perfect Maharashtrian Sweet
Ingredients
For the outer covering:
- 500 g Maida All-Purpose Flour
- 100 g Fine Rava Semolina
- A pinch of Salt
- 100 ml hot Oil or Ghee
- Water as needed for kneading
For the filling Saran:
- 2 large bowls of grated Dry Coconut
- 1,1/2 tbsp Khaskhas Poppy Seeds
- 100 g Fine Rava Semolina
- 2 tbsp Ghee Clarified Butter
- A mix of chopped Almonds, Cashews, and Pistachios
- 1 cup Powdered Sugar or to taste
- A handful of Raisins
- 3-4 Cardamom Pods powdered
- A small piece of Nutmeg grated
- A pinch of Salt
Instructions
Making the Dough:
- In a large bowl, mix the maida, fine rava, and a pinch of salt.
- Add 100 ml of hot oil (or ghee) to the flour mixture. Mix it well with a spoon first, then use your hands to incorporate the oil evenly. The mixture should hold its shape when you press it in your fist.
- Gradually add water and knead a firm dough. Don’t make it too soft.
- Cover the dough with a damp cotton cloth and let it rest for at least 20-30 minutes.
Preparing the Filling (Saran):
- Roast the grated dry coconut in a pan on medium heat for 1-2 minutes until it’s lightly golden. This helps it stay fresh for longer. Remove it and keep it aside.
- In the same pan, lightly roast the poppy seeds for a minute until they start to pop.
- Next, dry roast the fine rava for 2 minutes on medium heat. Then add 2 tbsp of ghee and roast until the rava turns golden brown and aromatic.
- Add the chopped nuts to the rava and roast for another minute. Turn off the gas.
- In a large bowl, combine the roasted coconut, roasted rava mixture, roasted poppy seeds, powdered sugar, raisins, cardamom powder, nutmeg, and a pinch of salt. Mix everything well. Your delicious filling is ready!
Assembling and Frying the Karanji:
- After the dough has rested, knead it again for a minute.
- Make small, equal-sized balls from the dough.
- Roll each ball into a thin, round puri. Don’t make it too thick or too thin.
- Place 1-2 tablespoons of the filling in the centre of the puri.
- Apply a little milk or water to the edges of the puri. Fold one side over to form a semi-circle and press the edges firmly to seal it.
- You can use a fork to create a design on the edges or use a Karanji cutter for a perfect shape.
- Heat oil in a pan on medium heat. The oil should not be too hot. To check, drop a small piece of dough; it should rise to the top slowly.
- Gently slide the Karanjis into the oil. Fry them on a low-medium flame, turning them occasionally, until they are golden brown and crispy on both sides.
- Remove them from the oil and place them on a wire rack to drain any excess oil.
- Let them cool down completely before storing them in an airtight container.
