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Karanji

Karanji

Crisp fried crescents stuffed with coconut, Anveshan Jaggery and nuts — the Maharashtrian Diwali sweet (cousin of gujiya), fried in Anveshan Bilona Ghee.

Time breakdown

Prep Time30 min
Cook Time30 min
Total Time1 hr

Ingredients

  • Maida / Anveshan Khapli Atta
  • Dry grated coconut
  • Poppy seeds, cardamom, chopped nuts

How to Make Karanji

  1. 1

    Roast the coconut, mix with Anveshan Jaggery Powder, poppy seeds, cardamom and nuts into a dry filling.

  2. 2

    Rub a little Anveshan Ghee into the flour and knead a firm dough; rest.

  3. 3

    Roll thin discs, fill, fold into crescents and crimp the edges (or use a mould).

Tips for the Best Karanji

  • ✓Keep the filling dry so the karanji stay crisp and don't leak.
  • ✓Crimp the edges firmly so they don't open while frying.

Frequently Asked Questions

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