Karanji is a popular Indian sweet pastry that boasts a crisp exterior and a delectable filling of coconut, nuts, and spices. This traditional treat is a beloved delicacy enjoyed during festivals and special occasions across India.
Jump to RecipeThe recipe begins with preparing a dough made from all-purpose flour, ghee, and a pinch of salt. The dough is kneaded to perfection, yielding a smooth and firm texture. Meanwhile, a flavorful filling is created by sautéing grated coconut with powdered jaggery (or sugar), aromatic spices like cardamom and nutmeg, and a generous handful of chopped nuts. The mixture is cooked until it thickens, resulting in a fragrant and irresistible filling.
The dough is then divided into small balls, rolled out into circles, and filled with the prepared coconut mixture. Each circle is folded over to form a half-moon shape, and the edges are sealed to encase the filling securely. These filled pastries are then deep-fried until golden brown and crispy, creating a tantalizing contrast of textures.
Once fried to perfection, the Karanjis are allowed to cool slightly before being served. With their golden exterior and flavorful filling, these sweet pastries are a delightful indulgence that captivates the senses and leaves a lasting impression.
Whether enjoyed as a festive treat, a sweet snack, or a cherished gift for loved ones, Karanjis encapsulate the essence of Indian culinary heritage and the joy of sharing delicious moments with others.
karanji Recipe
Cuisine: Indian20
servings30
minutes40
minutes150
kcalIngredients
- For the dough:
2 cups all-purpose flour (maida)
2 tablespoons ghee (clarified butter)
Water, as needed
A pinch of salt
- For the filling:
1 cup grated coconut (fresh or desiccated)
1/2 cup powdered jaggery (or sugar)
1/4 cup chopped nuts (cashews, almonds, pistachios)
1/2 teaspoon cardamom powder
A pinch of nutmeg powder
2 tablespoons ghee (clarified butter)
- For frying:
Vegetable oil or ghee
Directions
- In a large mixing bowl, combine the all-purpose flour, ghee, and a pinch of salt. Mix well until the ghee is evenly distributed in the flour.
- Gradually add water and knead the mixture into a smooth, firm dough. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- Meanwhile, prepare the filling. In a separate pan, heat 2 tablespoons of ghee over medium heat. Add the grated coconut and sauté for 2-3 minutes until it turns slightly golden brown and releases its aroma.
- Add the powdered jaggery (or sugar) to the pan and mix well with the coconut. Cook for another 2-3 minutes until the jaggery melts and combines with the coconut.
- Stir in the chopped nuts, cardamom powder, and nutmeg powder. Cook the mixture for a few more minutes until it thickens slightly. Remove from heat and let it cool completely.
- Once the filling has cooled, divide the dough into small lemon-sized balls. Roll out each ball into a small circle using a rolling pin.
- Place a spoonful of the coconut filling in the center of each dough circle. Fold the circle over to form a half-moon shape, then seal the edges by pressing with your fingers or using a fork.
- Heat vegetable oil or ghee in a deep frying pan over medium heat. Carefully add the filled Karanji to the hot oil and fry until they turn golden brown and crispy on both sides.
- Remove the fried Karanji from the oil and drain them on paper towels to remove excess oil.
- Allow the Karanji to cool slightly before serving. Enjoy these delicious sweet pastries as a festive treat or a delightful snack!