Karanji is one of those special sweets that brings back childhood memories of festival preparations. Picture this: crispy, golden dumplings filled with fragrant coconut, nuts, and warm spices. The smell of these beauties frying fills your kitchen with pure joy. Making karanjis might seem tricky at first, but trust me, once you get the hang of it, you’ll want to make them for every celebration. The best part? You can make a big batch and store them for weeks.
About the Recipe
This karanji recipe creates the perfect balance between crispy outer shell and sweet, spiced filling. What makes this recipe special is how we toast the coconut and maida separately to build layers of flavor. The dough stays tender yet strong enough to hold all that delicious filling. Each bite gives you that satisfying crunch followed by the warm taste of cardamom, nutmeg, and coconut. These aren’t just sweets – they’re little pockets of happiness that make any day feel like a celebration.
Why You’ll Love This Recipe
Your family will think you’re a kitchen magician when you serve these homemade karanjis. The filling tastes like a warm hug with its coconut sweetness and aromatic spices. Plus, making them is actually quite relaxing once you find your rhythm. You can involve kids in the filling and folding process too. The best part is how long they stay fresh – perfect for gifting or keeping as your secret stash of treats. And honestly, nothing beats the satisfaction of biting into a karanji you made from scratch.
Cooking Tips
Don’t make your dough too soft or the karanjis will break while frying. The filling should be completely cool before you start assembling. Seal the edges really well using a fork or your fingers. Keep your oil at medium heat – too hot and they’ll brown outside but stay raw inside. Test with one karanji first to get your oil temperature right. Make sure your filling isn’t too wet or it’ll make the dough soggy.
Serving and Storing Suggestions
This recipe makes about 20-25 karanjis and takes roughly 2 hours total. Serve them at room temperature with tea or coffee. They taste even better the next day when flavors have settled. Store in an airtight container for up to 2 weeks. You can also freeze the unfried karanjis and fry them fresh when needed. Just bring them to room temperature before frying.
Similar Recipes
- Gujiya
- Samosa
- Modak
- Puran Poli
- Chiroti
Nutrient Benefits
Coconut provides healthy fats and fiber while the mixed dry fruits add vitamins and minerals. Cardamom and nutmeg offer digestive benefits and natural antioxidants. The poppy seeds contain good amounts of calcium and magnesium. While karanjis are a treat food, the nuts and coconut do provide some protein and healthy fats to balance out the sweetness.
Karanji
Ingredients
- 2 Cups Maida
- 1 tbsp Ghee
- Salt as per taste
- Warm Milk as required
- Oil as required for frying
For the filling:
- 2 Cups Coconut grated
- 2 Cups Sugar powdered
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Ginger Powder
- 6-8 Cardamoms
- 1 tbsp Ghee
- 1 tbsp Maida
- 1 tbsp Khus Khus
- 1/4 Cup Mixed Dry Fruits chopped
Instructions
- Combine the maida, ghee and salt in a large bowl.
- Add enough milk and mix well to a thick dough.
- Cover & keep aside.
- Dry roast the coconut and remove.
- Heat little ghee in a pan.
- Fry the maida and poppy seeds for a minute.
- Remove and mix all the filling ingredients.
- Grind them together and keep aside.
- Make small balls of the dough.
- Roll them into small puris.
- Place some of the filling inside and fold to form a half-moon shape.
- Using some water or milk, seal the edges.
- Heat oil in a deep frying pan over medium flame.
- Fry the prepared karanjis until light golden brown.
- Remove and drain excess oil.
- Store in an airtight container.
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Frequently Asked Questions
Q: Can I bake karanjis instead of deep frying them?
A: Yes, you can bake them at 180°C for 20-25 minutes, brushing with oil or ghee. They won’t be as crispy as fried ones but still taste great. Turn them once halfway through baking for even browning.
Q: What if my karanji dough is too hard or too soft?
A: If it’s too hard, add a little warm milk gradually. If too soft, add some maida and knead again. The dough should be firm but pliable, similar to chapati dough but slightly stiffer.
Q: How do I prevent karanjis from opening up while frying?
A: Make sure to seal the edges properly with water or milk. Press firmly with a fork or crimp with your fingers. Also, don’t overstuff them with filling as this creates pressure and causes bursting.
5 comments
nice receipe
Thanks for the nice receipe.
Nice recipe. CKP Karanji is called Khajache Kanavle.
NICE RECIPE. I WAS PARTICULARLY LOOKING OUT FOR CKP KARANJI AS I AM A CKP BY BIRTH.
good , but i would like to make an addition , instead of maida in the stuffing , try adding mawa(khoya). tastes awesome