Sunday, August 14, 2022

Karanji Recipe In Marathi

Karanji is a sweet nibble from the Maharashtrian cooking and frequently made for celebrations, however are so flavorful you’ll need to eat them the entire year. These half moon-formed seared cakes are loaded down with a blend of destroyed coconut, dried organic products, sesame seeds and brilliant flavors. Here I share a dearest family karanji recipe with bit by bit directions and photographs.

As far back as I can recollect we’ve had karanji as a component of our merry events. Sweet bites are a major piece of festivities like Diwali and Ganesh Chaturthi, so these fresh stuffed treats are consistently an unquestionable requirement.

In North India, the karanji variation is called Gujiya. There are a wide range of variants of karanji recipes that can be made. Typically they incorporate a straightforward cake mixture that is cut into circles, stacked with various sweet treats and flavors, formed into half moons and rotisserie.

They’re like seared dumplings or empanadas, with a delightfully flaky hull more like natural product hand pies. All over India they are known by various names and are made for certain varieties – called as Karjikai or Karigadubu (in Kannada), Kajjikayalu (in Telugu), Ghughra (in Gujarati) and Somas (in Tamil).

These conventional karanji are loaded down with a mix of cooked parched (destroyed) coconut, sesame seeds, nuts, raisins, and lively flavors. It’s my mother’s exemplary karanji recipe, and I think you’ll concur it is awesome.

One chomp of karanji with an entirely flaky, fresh and rich outside loaded up with a dissolve in-your-mouth sweet coconut stuffing will have you snared!

Step by step instructions to Make Karanji Recipe

Set up the Karanji Stuffing

1. Heat ½ tablespoon ghee in a little griddle. Add the dried up coconut. Ensure the coconut is of better surface and doesn’t have long shreds.

TIP: If you have dried up coconut with long shreds, then, at that point, utilizing a zest processor or a blender processor, drudgery or powder them to a better surface.

2. Broil, blending frequently, till the coconut becomes brilliant. Eliminate the coconut in a plate and put away.

3. In a similar container on low intensity, add the white sesame seeds and dish till they pop and change tone. Put away along with the cooked coconut.

4. In a dry processor or espresso processor, drudgery or powder 8 to 9 almonds, 9 to 10 cashews, and 9 to 10 brilliant raisins to a semi fine blend. You can likewise decide to hack the dry natural products with a blade finely.

5. Add this ground dry natural products combination to the sesame seeds and coconut blend.

6. Presently add 3 tablespoons powdered sugar (or confectioner’s sugar), a spot of ground nutmeg or nutmeg powder and ½ teaspoon cardamom powder. Blend everything well and put the stuffing away.

Make the Karanji Pastry Dough

7. Heat 2 tablespoons ghee first in a little skillet over low intensity.

8. In a bowl or skillet, add 2 cups regular baking flour (maida). Make a well in the focal point of the flour and add the hot softened ghee and ¼ teaspoon salt in it.

9. Gently combine everything as one with a spoon. Try not to over blend!

10. Add milk (about ½ cup + 1 tablespoon) somewhat at an at once to ply the batter.

11. Keep on plying the batter adding milk in parts.

12. Ply the mixture till it structures into a pleasant smooth ball. Remember that the batter must be smooth yet in addition tight and firm.

Try not to ply to a batter like that of roti mixture. Additionally don’t work the batter for a really long time. A delicate batter will make for a delicate hull in the wake of broiling.

13. Cover the batter with a sodden kitchen towel and save to the side for 15 to 20 minutes.

Collect and Make the Karanji

14. At the point when it’s finished resting, partition the batter into two sections. Fold each part into a log and start to cut the sign in equivalent cuts. You ought to have around 6 segments.

15. Take each cut and roll it between your palms and smooth it.

16. Put the mixture on a daintily floured surface and utilize a moving pin to carry the batter out in a 4 to 5 inches breadth circle.

Cover different cuts with a clammy kitchen towel while you’re rolling so they don’t get dried out.

17. Then, add 1 to 2 tablespoons of the coconut stuffing in the focal point of the circle, keeping the edges vacant.

Try not to add a lot of stuffing or it’s hard to shape them and the karanji may break in the oil.

18. With your fingertips or a cake brush, apply water all around the circuit edge.

19. Cautiously, unite both the edges and join.

20. Tenderly press the edges with the goal that it is fixed across.

21. Presently with your fingertips, begin squeezing and creasing the squeezed edges. This is like molding a dumpling or empanada. You can likewise press the edges with a fork as opposed to creasing them.

22. Keep creasing till you reach the end, and seal with a last crease.

Sear the Karanji

23. Delicately place the karanji in a respectably hot oil for profound broiling. Just fry 2 to 3 karanji at a time, depending on the size of your kadai or skillet.

Too many will decrease the oil temperature and make them hard to sear appropriately. So you need to broil the karanji in clumps.

TIP 1: The oil needs to medium hot. Assuming it is exceptionally hot, the karanji will become seared quicker and the cake batter will be half-cooked.

TIP 2: If the oil is warm or not hot enough, the karanji will ingest a great deal of oil and get stacked with it.

24. At the point when one side is brilliant, utilizing an opened spoon tenderly turn over each karanji. Sear the second side until brilliant.

Broil till firm brilliant and puffy turning over on a case by case basis. Quickly eliminate and deplete karanji on paper towels to eliminate overabundance oil.

25. Once cooled, serve or store karanji in a sealed shut compartment.

26. You can serve karanji warm or at room temperature. You can have them for following couple of weeks with tea or as a bite.

Karanji Recipe (Authentic)

Karanji is a fresh flaky seared baked good loaded down with dried up coconut and dry natural products. likewise one of the sweet bite is a piece of Diwali faral.


For Karanji Stuffing

 ▢½ cup dried up coconut – unsweetened

 ▢1 tablespoon white sesame seeds

 ▢8 to 9 almonds

 ▢9 to 10 cashews

 ▢9 to 10 brilliant raisins

 ▢½ teaspoon cardamom powder or 4 green cardamoms, squashed in mortar-pestle

 ▢3 tablespoons powdered sugar or confectioner’s sugar, add as required

 ▢1 squeeze nutmeg powder or ground nutmeg

 ▢½ tablespoon Ghee

For Outer Cover Of Karanji

 ▢2 cups regular baking flour (Maida) – 250 grams

 ▢2 tablespoon Ghee

 ▢¼ teaspoon salt

 ▢½ cup milk + 1 tablespoon, or as required

More Ingredient

 ▢oil as expected, for profound searing

 Cook Mode Prevent your screen from going dim while making the recipe


1.            Heat ghee in a little griddle.

2.            Add the dried up coconut and dish mixing frequently till the coconut becomes brilliant.

3.            Remove the coconut in a plate and keep to the side.

4.            In a similar dish, add the sesame seeds and meal till they pop and change tone. Keep to the side with the simmered coconut.

5.            In a dry processor or espresso processor, grind the almonds, cashews, raisins to a semi fine powder or blend.

6.            You can likewise hack these dry natural products. In the event that you like, you can likewise broil the dry leafy foods or powder them.

7.            Add this dry organic products combination to the sesame seeds and coconut blend.

8.            Add powdered sugar, nutmeg powder and cardamom powder.

9.            Mix everything well and keep the stuffing to the side.

Making Outer Cover Of Karanji

1.            Heat the ghee first. Just daintily heat it.

2.            In a bowl or container, take the flour. Add the hot liquefied ghee and salt. Just gently blend everything in with a spoon.

3.            Add milk in parts and manipulate the mixture till smooth. The batter must be smooth yet additionally close and firm. Try not to make it delicate like a roti batter.

4.            Cover the batter with a wet kitchen towel and save to the side for 15 to 20 mins.

Rolling And Stuffing Karanji

1.            Divide the batter into two sections. Fold each part into a log. Cut the sign in equivalent cuts.

2.            Take each cut of the batter and roll it between your palms to a round ball.

3.            With a moving pin on a cleaned board, roll the batter ball in 4 to 5 inches width circle.

4.            Place 1 to 2 tablespoons of the pre-arranged stuffing in the middle or on one side of the circle, keeping the edges vacant.

5.            Make sure you don’t over stuff as then it becomes hard to shape the karanji. They may likewise break while searing.

6.            With your fingertips or with a cake brush, apply water all around the external edge.

7.            Gently unite both the edges and join. Delicately press the edges.

8.            Now with your fingertips, begin squeezing the squeezed edges.

9.            Shape and make all karanji along these lines. Place them covered with a clammy kitchen cotton towel before you fry them. This additionally helps in the mixture not drying out.

Broiling Karanji

1.            Heat oil for profound broiling in a skillet or kadai until tolerably hot. Tenderly spot the arranged karanji in hot oil.

2.            Add a couple karanji while profound broiling and don’t swarm them.

3.            When one side becomes brilliant, turn over tenderly and broil the subsequent side. Turn over again when the subsequent side is brilliant.

4.            Fry turning over depending on the situation until fresh and brilliant. Eliminate with an opened spoon and channel on paper towels to eliminate overabundance oil.

5.            Once cooled, store them in hermetically sealed compartment. Serve karanji warm or at room temperature.


1.            Knead the mixture to a tight and firm batter. A delicate mixture will make for a delicate covering and it will not be flaky and fresh.

2.            You can add less or a greater amount of the nuts in the stuffing.

3.            Fry in medium-hot oil in bunches. Try not to pack the dish or kadai while searing.

4.            Scale this recipe to make a more modest or a bigger bunch.

5.            Note that the inexact nourishment data is for 1 karanji.

Cary Grant
Cary Grant
Cary Grant is the founding member and Manager of Premium Websites for First SEO Paper , also owner of Answer Diary, Techvercity and Gamingversity He is a special Manager and is responsible for PR Local, the most powerful USA UK Canada, and Australia platform for Press Releases, List Your business & services, Products Market, Trending News, and Home of Premium Blogs.