Maharashtrian Karanji

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.


27 Pieces


20 Minutes


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
  • Ghee

Making the dough

  • 2 cups of maida
  • Ghee
  • Salt
  • 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