Snacks

Karanji

Karanji

A very popular Indian dessert/ sweet snack prepared all over India during Diwali/ Deepavali festival. This is also famous in the name of Fried dumplings among Non-Maharashtrian. The shape and texture of this sweet is so attractive like a beautiful shell. Inside fillings is according to our choice with dry coconut, powder sugar and cardamom or sugar melted in coconut adding a little sooji rava/ semolina and dry fruits. Anyway you make this sweet turns out yummy. I have tried the original recipe for Karanji seeing my mom preparing during Diwali/ Deepavali during my childhood.

 

[ingredients title=”Ingredients”]

  • Maida/ All-Purpose flour – 1cup
  • Salt as per taste.
  • Coconut Copra/ dry coconut – ½ cup (crushed)
  • Sugar – ½ cup
  • Cardamom/ Elaichi/ Elakka – 4nos (skin removed)
  • Oil for deep frying.

[/ingredients]

 

[directions title=”Method”]

  • Sieve Maida in a deep bottom vessel. Add a pinch of salt. Nicely mix.
  • Then add little water to make smooth dough as we normally make for chapathis.
  • Close it with a lid and keep aside for 5mins.
  • In the meanwhile, add sugar and cardamom in a mixer jar and ground to make powder.
  • Take another vessel. Add the powdered sugar-cardamom and crushed coconut copra. -Nicely mix together with a spoon. Crushed copra mixture is ready for filling.
  • Make small balls of the kneaded dough. Take a small ball and roll it to a thin size poori.
  • Place the mixture in the center of the poori/ puri. Now fold the round circle in a half moon shape.
  • Apply a little water on the edges to close the sides tightly.
  • If you have a mould for karanji then it will be easier for making karanjis with nice design on the edges.
  • Place it in a plate. You can make the rest karanjis in the same manner.
  • Heat oil in a kadai for deep frying. When the oil is hot, drop each karanji into oil and deep fry till both the sides are slightly brown in color with crispy texture.
  • Remove it to a plate wrapped with paper towel.

[/directions]

 

Karanji is ready to serve during Deepavali/ Diwali or any festivals which you like most.

Note:

1. You can add dry fruits for enriching the flavor in the coconut mixture.

2. You can use water or milk to close the sides of the karanji

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Karanji
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About the author

Sandhya Remesh (Admin)

Hi friends I am Sandhya, warm welcome to Spicy Cookery, a platform for me to share my cooking recipes with you. We consider this as a platform to show my passion towards cooking & bring you the new flavors which I created in my kitchen........ Expecting your support in this venture.

2 Comments

  • Please send me recipe for Vandalu and
    Pilau. (Rice dish) my mother were both born in Bangalore and were raised on So Indian foods but my mother has passed and I am so hungry for a good dish to eat. Chicken or lamb curry too

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