Karanji | How to make Karanji

By Rita Arora  |  7th Apr 2016  |  
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  • Karanji, How to make Karanji
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Video for key ingredients

  • How to make Khoya

About Karanji Recipe

A crispy and sweet Maharashtrian dish.

Karanji is a delicious dish which is liked by people of all age groups. Karanji by Rita Arora has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Karanji at many restaurants and you can also prepare this at home. This authentic and mouthwatering Karanji takes 30 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Karanji is a good option for you. The flavour of Karanji is tempting and you will enjoy each bite of this. Try this Karanji on weekends and impress your family and friends. You can comment and rate the Karanji recipe on the page below.


Ingredients to make Karanji

  • For the dough:
  • Plain flour 2 cup
  • ghee 1/4 cup
  • Cold water as required
  • For the stuffing:
  • mawa 200 gms
  • Powdered sugar 1/2 cup
  • Desiccated coconut 4 tbsp
  • raisins 1 tbsp
  • Chopped cashewnuts 1 tbsp
  • Chopped almonds 1 tbsp
  • cardamom pwd 1/2 tsp
  • chironji 1 tbsp
  • For the sugar syrup:
  • sugar 1 cup
  • water 1/2 cup
  • Few saffron strands

How to make Karanji

  1. For the dough, in a bowl take the plain flour and ghee, mix well. Add water and make a stiff dough, keep it aside for 20 minutes.
  2. For the stuffing, heat a pan and lightly roast the mawa on a low to medium flame. Take it out in a bowl. When it cools down, add all the ingredients and mix well.
  3. To prepare the sugar syrup, boil the sugar, saffron and water in a bowl till you get a 2 thread consistency.
  4. To prepare the Karanji, take a portion from the dough and make small ball out of it. Roll it to make a not too thin puri and cut it with a ring.
  5. Apply a little bit of water to the edges of the puri. Take 1 tbsp of the filling and place in the middle of the puri and stick the edges together.
  6. Deep fry the karanji in a medium-hot oil on a low flame till it turns golden brown.
  7. Dip the fried karanji in sugar syrup, take it out immediately and place on a wired rack.
  8. Garnish it with chopped Pistachios.

My Tip:

When the sugar coating is wet, put some chopped pistachio on top of the karanji. This makes it look good.

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