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Photo of Palak Karanji by Chef (Mrs) Reetu Uday Kugaji at BetterButter

Palak Karanji

Chef (Mrs) Reetu Uday Kugaji
0 minutes
Prep Time
30 minutes
Cook Time
12 People
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ABOUT Palak Karanji RECIPE

A Maharashtrian Sweet prepared with a twist. Keeping the Traditional Karanji in mind I thought of treating the spinach lovers and the spinach avoiders by using Spinach, Pistachio nuts, Jaggery, Honey, Whole wheat flour, Semolina , Dry coconut, sesame seeds, poppy seeds and other Indian flavourings in the filling.

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • Maharashtra
  • Frying
  • Dessert
  • Healthy

Ingredients Serving: 12

  1. Ingredients for the filling:
  2. Spinach leaves without stem – 01 bunch medium size.
  3. Jaggery grated fine - ½ cup
  4. Honey - ½ cup
  5. Pistachio nuts powder - 2 tsp
  6. Roughly chopped pistachio nuts - 6 tbsp
  7. Raisins - 15 gms
  8. Whole wheat flour - 1/4 th cup
  9. Semolina - ĵ th cup
  10. Dry coconut grated -  th cup
  11. Sesame seeds - 1 tbsp
  12. Poppy seeds - 1 ½ tbsp
  13. Pure Ghee /Peanut oil - 1 ½ tsp
  14. Green cardamom powder - ½ tsp.
  15. Nutmeg powder - a pinch
  16. Ingredients for the outer crust:
  17. Semolina - ĵ th cup
  18. All-purpose flour - 1  th cups
  19. Salt to taste
  20. Sugar to taste
  21. Pure ghee - 1 ½ tbsp.
  22. Milk – ½ cup or as required
  23. For covering the dough: Muslin cloth
  24. For Deep frying: Pure Ghee - as required for deep frying


  1. For the Filling: Wash and blanch the spinach leaves in very hot water for 2-3 minutes.
  2. Drain the water and refresh under cold water to retain the green colour of spinach.
  3. Puree the spinach in a food processor/mixer. In a non-stick pan add spinach puree, to that add honey, coarsely ground pistachio nuts and roughly chopped pistachio nuts - 2 tsp and reduce till a thick consistency. Keep aside to cool.
  4. Broil/dry roast each ingredient separately i.e. the coconut, sesame seeds and poppy seeds in a heay bottomed non-stick pan, until it turns light golden brown. Do not burn.
  5. Do not mix. Keep each ingredient separately. Let the ingredients cool down. Now in a food processor/mixer, blend coconut, sesame & poppy seeds separately to a coarse texture.
  6. In a non-stick pan, lightly roast the semolina in ghee till it turns golden brown. Keep aside. Roast the whole wheat flour as the semolina.
  7. Put all the filling ingredients in a food processor/ mixer, including the flour, semolina, cooked spinach mixture, coarse powders, jaggery, cardamom and nutmeg powder together and blend them till they form a coarse paste.
  8. Add roughly chopped Pistachio nuts and raisins. Mix well, keep aside.
  9. For the crust: Heat ghee in a non-stick pan. Once the ghee has melted turn off the flame and keep aside. Add in the all-purpose flour, semolina, sugar and salt into a large glass bowl.
  10. Once the dough is semi-soft, cover it with a damp muslin cloth and set it aside to rest for at least 2 hours.
  11. Divide the dough into 24 small portions and shape into balls. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle and thinly flute the edges to seal it well.
  12. For the Frying: Heat sufficient ghee in a kadai and deep fry the karanjis on medium heat, till they are crisp and a pleasant golden colour. Drain on absorbent paper and allow to cool completely.
  13. For the Serving: Serve the Maharashtrian Karanjis with a healthy twist, which are now ready to be served for the festival of lights i.e. Deepawali.

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