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Karanji With Jaggery & Dry Coconut: Ganesh Chaturthi Festival Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Karanji is a festival dessert

Karanji is a festival dessert

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.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

5 servings

Ingredients

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

Miscellaneous:

  • Dry flour for dusting, as needed
  • Milk for brushing, as needed
  • Oil for deep-frying and more, as needed

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a wok, add oil for deep-frying. Place it on low heat to heat up.
  7. 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.
  8. 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.
  9. 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

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 02, 2020:

Thanks for giving the recipe a read, Lakshmi.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on September 02, 2020:

Thank you, Flourish.

Lakshmi from Chennai on September 01, 2020:

Hi Rajan Singh Jolly, This is my favorite recipe, In Tamilnadu, we call it as somas and we use sugar instead of jaggery.Thank you for sharing.

FlourishAnyway from USA on September 01, 2020:

I’ll definitely take these! They sound delicious!

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 31, 2020:

Very right, Peggy. Festival is the time for fun, food and worship.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 31, 2020:

Thanks for appreciating my recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 31, 2020:

Thank you, Pamela. I just hope he can try it.

Peggy Woods from Houston, Texas on August 31, 2020:

Thanks for showing us one of your festival foods. I can understand why people would like this. It would be easy to eat while enjoying the various sites and sounds of a festival.

Devika Primić from Dubrovnik, Croatia on August 31, 2020:

I like the addition of cashew nuts. Your recipes are traditional with different spices, making it a unique treat.

Pamela Oglesby from Sunny Florida on August 31, 2020:

I think this is a recipe my husband would really like. Thank for sharing, Rajan. Have a good week.