Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Karanji is a Maharashtrian sweet that is prepared during the festivals of Ganesh Chaturthi and Diwali. It is a fried dumpling made from maida (all-purpose flour) or suji (semolina) and stuffed with various types of fillings. The most basic filling is coconut and jaggery (sugar). Although it is a must-have treat during the Ganesh Chaturthi festival, it is commonly served at other times, as well.
In appearance, karanji is very similar to gujiya—and both of these sweet treats are prepared in different parts of India during various festivals. The delicacies also go by names like perakiya, kajjikayalu, ghughra, karachika, somas, etc.
|Prep time||Cook time||Ready in||Yields|
Read More From Delishably
For the dough:
- 1 cup maida (all-purpose flour)
- 1 tbsp suji (semolina)
- 1/4 tsp salt
- 2 tbsp hot oil
- 1/4 cup + 1 tbsp warm milk
For the filling:
- 1/2 cup gur (jaggery)
- 1 cup narial ka powder (dessicated coconut powder)
- 1/4 tsp ealaichi (cardamom powder)
- 1 tbsp khaskhas (poppy seeds)
- 5-6 cashews, broken into small pieces
- Dry flour for dusting, as needed
- Milk for brushing, as needed
- Oil for deep-frying and more, as needed
- In a mixing bowl, add all of the dough ingredients except the milk and mix well. The dry dough should bind together when taken in the fist.
- Add milk little by little and knead the flour to form a dough that is a little hard. Cover with a damp cloth and let it rest for 20 minutes.
- While the dough is resting, prepare the filling. Keep a nonstick pan on low heat and put in the jaggery. Stir until it melts a little.
- Add in the desiccated coconut and stir until the ingredients combine. Add the cardamom powder, khaskhas, and cashew nut pieces. Mix well and stir until the mixture dries up a little; then put off the heat, transfer the mixture to a plate, and let it cool down completely.
- After the dough has rested, grease your hands with a little oil and knead the dough for a few seconds. Now break the dough into 5 equal portions.
- In a wok, add oil for deep-frying. Place it on low heat to heat up.
- Now, take one portion of the dough, roll into a ball, dust in dry flour and roll it out into a thin roti about 4 inches in diameter. Place 1 to 1.5 tbsp of the stuffing in the centre of the roti, brush a little milk around the outside and close the roti to make a semicircle. With a fork make indentations over the sealed portion. Transfer the karanji to a plate and prepare the rest of the karanjis similarly.
- When the oil is hot, drop 1 or 2 karanjis in it, let cook for 10-15 seconds then flip them over. Keep turning the sides and fry them until they turn crisp and golden. Remove to a plate and fry the rest of them too.
- Serve the karanjis warm or cold. You can store them in an airtight container and they will keep well for 10-15 days.
Karanji With Jaggery and Dry Coconut
© 2020 Rajan Singh Jolly