Karanjis are Diwali, Holi and Ganpati festival speciality in Maharashtra.
Karanjis are Diwali, Holi and Ganpati festival speciality in Maharashtra. Also called Gujiya in many places, the traditional karanji is a sweet pastry, stuffed with grated and sweetened coconut or sooji. It is a crispy and savoury dumpling which is deep fried in oil.
Usher in the festive Diwali mood this year, with Karanjis to snack on.
For the stuffing
- 1/2 cup dry coconut, grated
- 3/4 Sooji / Rava/ semolina
- 1 tbsp Khus Khus (poppy seeds)
- 4 tbsp mixed dry fruits
- 3/4 cup of powdered sugar
- 2 tbsp cardamom powder
Making the dough
- 2 cups of maida
- Divide the dough into 27 small dough balls
- Sunflower oil for deep frying the Karanjis.
Method: Preparing the Filling
- Warm a pan on low flame
- Into the warm pan put in the grated dry coconut to roast.
- When the coconut turns a little brown, set it aside to cool.
- Add two tbsp of ghee to the pan and roast the sooji.
- Add the dry fruits and khuskhus or poppy seeds to the sooji and roast a little more
- Now add the grated and dry roasted coconut. Roast for 2 minutes more
- Turn off the stove
- Into the sooji in the pan, pour in the powdered sugar and the cardamom powder
- Mix everything well and keep aside.
Prepare the dough
- In a bowl mix the maida, ghee and salt
- Add in a little water and start kneading
- Knead till you get a ball of soft dough
- Let the dough rest for about 10 minutes
- Divide the dough into 27 small balls
Making the Karanjis
- Roll out each ball of the dough into a small roti. Do not use dry flour to help you roll out the chapatis
- Place a spoon full of the filling mix, in the middle of the roti
- Fold over one side of the roti over to the filling to form a crescent
- Press and seal the sides to secure the filling inside
Frying the Karanji
- In a wok, pour in the Sunflower oil
- When the oil heats up, slide in the Karanjis, one after the other into the piping hot oil.
- Fry the Karanjis quickly to avoid burning them
- Lay them on a kitchen towel or absorbent papers.
- Once the Karanjis cool down, they are ready to be served or stored in airtight containers