Traditional Indian Karanji Recipe

Ingredients

  • 1 cup of Maida (All-purpose flour)
  • 1 tablespoon of Ghee (Clarified butter)
  • Salt to taste
  • Water as required
  • 1 cup of Grated dry coconut
  • 1 cup of Powdered sugar
  • 1/2 cup of Semolina (Rava)
  • 1/2 cup of Milk
  • 1/2 teaspoon of Cardamom powder
  • 2 tablespoons of Chopped nuts (Cashews, Almonds, Pistachios, etc.)
  • Ghee or Oil for deep frying

Steps and instructions

  1. In a bowl, combine the maida, ghee, and salt. Add water gradually to make a stiff dough. Cover and set aside for 20 minutes.
  2. In a pan, roast the semolina until it turns slightly brown. Then, add the grated dry coconut and roast for a few more minutes. Allow it to cool.
  3. Add the powdered sugar, cardamom powder, and chopped nuts to the cooled roasted mixture. Mix well to prepare the filling.
  4. Divide the dough into small portions. Roll out each portion into a thin circle.
  5. Place a spoonful of filling in the center of each circle. Fold the circle in half, covering the filling, and seal the edges using a little water.
  6. Heat ghee or oil in a deep pan. Once hot, drop the karanjis into it. Fry them on medium heat until they turn golden brown.
  7. Remove the fried karanjis with a slotted spoon and drain on absorbent paper to remove excess oil.
  8. Let the karanjis cool completely before storing them in an airtight container.

Tools for making

  • Mixing Bowl - A bowl to mix the dough and prepare the filling.
  • Rolling Pin - Used to roll out the dough into thin circles.
  • Pan - A flat pan to roast the semolina and dry coconut for the filling.
  • Slotted Spoon - Used to remove the fried karanjis from the hot oil.
  • Deep Pan - Used to deep fry the karanjis.
  • Absorbent Paper - To drain excess oil from the fried karanjis.

Recipe variations

  • For a healthier option, use whole wheat flour (atta) instead of maida.
  • Experiment with different fillings such as sweetened khoya (mawa), jaggery and coconut, or even chocolate and nuts.
  • Add a pinch of saffron strands or food coloring to the dough for a vibrant appearance.
  • For a vegan version, replace ghee with coconut oil or any other plant-based oil.
  • Try adding a teaspoon of rose water or any other flavoring of your choice to the filling for an aromatic twist.
  • If you prefer a crunchy texture, you can deep fry the karanjis twice.
  • For a savory variation, replace the sweet filling with a spicy mixture of mashed potatoes, peas, and spices.
  • Experiment with different shapes for the karanjis, such as square or triangle, to add visual appeal.

Recipe overview

Karanji is a popular Indian sweet delicacy often made during festive occasions. These crispy, half-moon shaped pastries are filled with a delightful mixture of roasted semolina, dry coconut, powdered sugar, cardamom, and nuts. This recipe will guide you through the step-by-step process to prepare these delicious treats at home. Expect to create a stiff dough, prepare a sweet filling, and deep fry these bite-sized pastries to golden perfection. The end result is a batch of fragrant and sweet karanjis, offering a perfect blend of crunch and flavor. A favorite among children and adults alike, these can be stored in an airtight container and enjoyed over several days.

Common questions

  1. Can I use whole wheat flour instead of maida? Yes, you can substitute maida with whole wheat flour for a healthier version of karanji. However, the texture and taste might differ slightly.
  2. Can I use any other type of fat instead of ghee? Yes, you can use butter or vegetable oil as a substitute for ghee in this recipe. However, ghee adds a unique flavor to the karanji.
  3. Can I use desiccated coconut instead of grated dry coconut? Yes, you can use desiccated coconut as a substitute for grated dry coconut in the filling. Make sure to soak it in warm milk for a few minutes before adding it to the mixture.
  4. Can I bake the karanjis instead of deep frying them? Traditionally, karanjis are deep-fried for a crispy texture. However, if you prefer a healthier option, you can try baking them in a preheated oven at 180°C (350°F) for about 15-20 minutes or until golden brown.
  5. How long can I store the karanjis? You can store the karanjis in an airtight container at room temperature for up to 2 weeks. Make sure they are completely cooled before storing to maintain their crispness.

Serving dishes and utensils

  • Rolling Pin - Used to roll out the dough into thin circles.
  • Deep Pan - Used for deep frying the karanjis.
  • Slotted Spoon - Used to remove the fried karanjis from the hot oil.
  • Absorbent Paper - Used to drain excess oil from the fried karanjis.
  • Bowl - Used for mixing the dough and preparing the filling.
  • Pan - Used for roasting the semolina and grated coconut.

Origin stories

Karanji, a sweet delicacy and an integral part of festive celebrations in the Indian subcontinent, has several regional variants and names. In the western state of Maharashtra, it is fondly known as Karanji, while in the southern state of Karnataka, it is popular as Kajjikayalu. Interestingly, the half-moon shape of Karanji is thought to symbolize the crescent moon which holds spiritual significance in many Indian festivals. During Diwali, the festival of lights, households across India get scented with the aroma of Karanjis being deep-fried, making this delicacy an inseparable part of Indian culture and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.