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Photo of Olya Naralachi Karanji / Fresh Coconut Gujiya by Pooja Shinde at BetterButter
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Olya Naralachi Karanji / Fresh Coconut Gujiya

Dec-05-2017
Pooja Shinde
60 minutes
Prep Time
10 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Olya Naralachi Karanji / Fresh Coconut Gujiya RECIPE

Olya Naralachi Karanji is a traditional Maharashtrian sweet made of sweet stuffing, fresh coconut, and jaggery, in Diwali festival season.

Recipe Tags

  • Veg
  • Hard
  • Diwali
  • Maharashtra
  • Frying
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. 1 Whole Fresh Grated Coconut
  2. 1 cups Grated Jaggery
  3. 1 tsp Cardamom Powder
  4. 2 cups All purpose flour (maida)
  5. 2 tbsp Semoline/Rawa
  6. 2 tbsp ghee
  7. 1 cup Cold Milk
  8. Vegetable oil: for deep frying

Instructions

  1. In a separate bowl mix all purpose flour and Rava. Heat Ghee and add it to the flour mix.
  2. Add Water and knead it. Make a soft dough.
  3. Keep aside for almost 15 min by covering it with moist cloth so that it doesn't dry and become hard.
  4. in a pan,take grated coconut and jaggery. Cook on low heat till all jaggery melts and the mixture comes together.
  5. Add cardamom powder and continue to cook the mixture on semi medium heat. Stir continuously. (Jaggery and coconut both have the tendency to burn quickly, so do not stop stirring at any given point of time.)
  6. As it cooks ,the mixture starts to thicken and starts becoming tighter.(The mixture shouldn't be runny and watery.).This is the time to switch off flame.
  7. After 15 mins, knead the dough again slightly and make small round balls.
  8. Take one small dough ball. With the help of a rolling pin, roll it flat (same as the size of a poori)
  9. Put a spoonful of the coconut jaggery mixture in the center. Make a Semi circle enclosing the stuffing. Apply milk or water at the edges to seal it.(The edges should be tightly sealed or the filling may ooze out during deep frying)
  10. I have used a Karanji Mould as shown in pictures.Traditional way is, seal the Karanji with folding the edges and making flower like design on edges.
  11. Place the filled karanjis on to a wet towel to avoid drying. Cover the karanji flipping the other side of wet towel on top.
  12. Heat oil for deep frying in a kadhai or deep pan.
  13. Slowly fry the karanjis on low heat till golden color. Remove on paper towel and let them rest for 20 mins.
  14. When cooled down, store in airtight container upto 4-5 days.

Reviews (1)  

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Shelly Sharma
Dec-10-2017
Shelly Sharma   Dec-10-2017

Woww..Yummyyy...

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