Home / Recipes / Karanji

Photo of Karanji by Annapoorani Ganesan at BetterButter


Annapoorani Ganesan
30 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later


Karanji is one of the treditional sweet snacks of Maharashtrians.

Recipe Tags

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

Ingredients Serving: 5

  1. For stuffing:  
  2. 1/2 cup  desiccated coconut
  3. Unsweetened koya 1/4 cup
  4. Sooji 1 tablespoon
  5. Besan 1 tablespoon
  6. Almonds (badam) 8 to 9 
  7. Cashews (kaju) 9 to 10 
  8. Cardamom powder 1/2 teaspoon
  9. Golden raisins (kishmish) 9 to 10
  10. Powdered sugar or as required 3 tablespoon
  11. A pinch of nutmeg powder
  12. Ghee 1/2 tablespoon
  13. For outer cover of karanji:
  14. All purpose flour (maida) 2 cups
  15. Ghee 2 tablespoon
  16. Pinch of salt
  17. Milk or as required 1/2 cup + 1 tablespoon


  1. Making karanji stuffing: Heat ghee in a small frying pan., add the desiccated coconut and saute till the coconut turns golden.
  2. Remove the coconut and keep aside. In the same pan, add sooji and besan roast separately till it change color aroma comes and keep aside. Crush the almonds, cashews, raisins to a semi fine powder.
  3. Mix everything well and keep the stuffing aside
  4. Outer cover of karanji: In a bowl take the flour, add the hot melted ghee and salt. Mix well and make crumbles, add milk in parts and knead the dough till smooth. cover the dough with a moist kitchen towel and keep aside for 15 to 20 minutes
  5. Divide the dough into two parts. Roll each part into a log. Cut the log into two equal slices
  6. Take each slice and roll it with a rolling pin on a dusted board into 4 to 5 inches diameter circle. Place 2 to 3 teaspoon of the stuffing in the center or on one side of the circle, keeping the edges empty. 
  7. Make sure you don't over stuff as then it becomes difficult to shape the karanjis and will break while frying.
  8. Apply water all over the circumference edge with your finger. Gently bring both the edges together and join. Gently press the edges.
  9. Now press the edges by pinching with fingers to make curving designs or you can use karanji mould. Make all karanjis this way and  keep covered with a moist kitchen towel, so that they dough does not dry out
  10. Now heat oil for deep frying in a kadai and gently place the prepared karanji in hot oil.  Just add a few karanji while frying and don't make crowded. Fry untill turn crisp and golden brown.
  11. Remove and drain the karanji on paper towel. After cooling store in an air-tight container.

Reviews (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Seo link creator
Seo link creator   Mar-13-2021

Your website is really cool and this is a great inspiring article. best shoes

Muhammad Ali
Muhammad Ali   Feb-24-2021

Thanks, that was a really cool read! Ottawa Rims

Similar Recipes

A password link has been sent to your mail. Please check your mail.