Karanji Recipe

Karanji, also known as Gujiya in some regions, is a traditional Indian sweet filled with a mixture of coconut, sugar, and dry fruits, encased in a crispy pastry. Popular during festive occasions like Diwali, this Karanji recipe will guide you step-by-step to make the perfect sweet treat at home. Whether for festivals or special gatherings, Karanji brings the flavor of tradition with every bite.

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Course Dessert

Cuisine Indian

Calories 150 kcal

Equipment

Rolling Pin
Mixing bowl
Frying pan
Spoon
Deep frying pan

Ingredients

For the Dough:

1 cup all-purpose flour
2 tablespoons ghee
¼ cup water
A pinch of salt

For the Filling:

1 cup grated coconut
½ cup powdered sugar
2 tablespoons chopped almonds and cashews
1 tablespoon raisins
½ teaspoon cardamom powder
1 teaspoon ghee

For Frying:

Ghee or oil for deep frying

Instructions

Prepare the Dough:
In a bowl, mix the all-purpose flour and salt. Add the ghee and rub it into the flour until the mixture is crumbly.Gradually add water and knead into a smooth dough. Cover with a damp cloth and let it rest for 20 minutes.
Make the Filling:
Heat ghee in a pan. Add the grated coconut and sauté until it turns light golden.Add the powdered sugar, chopped almonds, cashews, raisins, and cardamom powder. Stir well. Cook for another 2-3 minutes. Set aside to cool.
Shape the Karanji:
Divide the dough into small equal-sized balls. Roll each ball into a small circle (about 3-4 inches in diameter).Place 1-2 teaspoons of filling in the center. Fold the dough over to create a half-moon shape and seal the edges tightly by pressing them together.
Fry the Karanji:
Heat oil or ghee in a deep frying pan over medium heat. Fry the Karanji in batches until golden brown and crisp.Remove from the oil and place them on paper towels to drain excess oil.

Notes

You can store Karanji in an airtight container for up to a week.
Experiment with fillings like khoya or jaggery for a different twist.