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