Coconut Karanji brings back memories of my grandmother’s kitchen during festival season. These sweet pastries are like little pockets of joy – crispy on the outside and packed with sweet, coconutty goodness inside. The magic happens when the roasted coconut meets jaggery and cardamom, creating a filling that’s both rich and perfectly balanced.
About the Recipe
This recipe shows you how to make authentic Coconut Karanji step by step. It’s a beloved Indian sweet that’s especially popular during festivals. The combination of roasted coconut and jaggery creates a filling that’s not too sweet, while the outer pastry turns golden and crispy when fried. It’s a perfect balance of textures and flavors.
Why You’ll Love This Recipe
You’ll love making these treats because they’re simpler than they look. The dough comes together easily, and the filling is a breeze to prepare. The best part? These karanjis stay fresh for days, making them perfect for making ahead. The smell of roasting coconut and cardamom will fill your kitchen with the most amazing aroma.
Coconut Karanji
Cooking Tips
– Keep the dough covered while working to prevent it from drying out
– Don’t overfill the karanjis – they might burst while frying
– Maintain medium heat while frying for even cooking
– Make sure the edges are sealed properly to prevent the filling from leaking
– Cool completely before storing to maintain crispiness
Serving and Storing Suggestions
Makes 12 karanjis. Total prep time: 1.5 hours. Serve slightly warm or at room temperature with tea or coffee. Store in an airtight container for up to 2 weeks. They’ll stay crispy if kept away from moisture.
Similar Recipes
- Gujiya (North Indian sweet dumpling)
- Modak (Sweet coconut dumplings)
- Sweet Empanadas
Nutrient Benefits
Coconut provides healthy fats and fiber. Jaggery is rich in iron and minerals. Cardamom aids digestion and adds natural sweetness. While this is a sweet treat, it’s made with natural ingredients and can be enjoyed in moderation as part of a balanced diet.
Coconut Karanji
Ingredients
For outer layer
- 1 cup refined flour/maida
- 1 1/2 tbsps semolina/rava
- 4 tbsps ghee + some for deep frying
- 1/4 cup milk
- 2 tbsps water
For stuffing
- 1 cup fresh grated coconut
- 15-20 raisins (chopped)
- 1 cup jaggery (grated)
- 1/2 tsp green cardamom/elaichi powder
Instructions
- Sieve flour into a large mixing bowl.
- Add semolina and ghee and mix well.
- Knead into soft dough with milk and water.
- Cover the dough with a damp cloth and keep aside for half an hour.
- To make the stuffing, roast the grated coconut in a thick-bottomed pan or kadai till golden-brown.
- Add the remaining stuffing ingredients and mix well. Leave to cool.
- Knead the dough once more and divide into twelve small balls.
- Roll each ball out into a circle, taking care not to make it too thick or too thin.
- Place 1 tsp of the filling in one half of the dough circle.
- Moisten the edges of the circle with a little water and fold over the other half, sealing in the mixture.
- Press the edges together to seal tightly.
- Repeat for all the other dough circles.
- Deep fry in hot ghee on a low-medium heat until crisp and golden-brown.
- Drain well and cool completely before storing in an airtight container.
- Serve the coconut karanji’s slightly warm so the delicious stuffing melts in the mouth.
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Frequently Asked Questions
Can I bake these instead of frying?
While traditional karanjis are fried, you can bake them at 350°F for 20-25 minutes. The texture will be different but still tasty.
Can I make the dough ahead of time?
Yes. Keep it wrapped in plastic and refrigerated for up to 24 hours. Bring to room temperature before using.
How do I know when they’re perfectly fried?
Look for a golden-brown color and tiny bubbles on the surface. They should feel light when lifted with a slotted spoon.
2 comments
excellent and healthy recipe liked by all
it is excellent easy and tasty