How to make Chocolate And Nut Karanji - A must try this – karanjis stuffed with chocolate and nuts.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour, Cocoa powder (कोको पावडर)

Cuisine : Maharashtrian

Course : Desserts

Chocolate And Nut Karanji Recipe Card

Chocolate And Nut Karanji

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Chocolate And Nut Karanji checkout Microwave Chocolate Cake, Chandrakala, Very Low Fat Brownies, Farm House Fruit Cake . You can also find more Desserts recipes like Sticky Cookie Cups, Lauki Ice cream, Lychee Phirni, Christmas Cake.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate And Nut Karanji Recipe

  • Refined flour 1 1/2 cups

  • Cocoa powder

  • Pure ghee 3 tablespoons

  • Oil to deep fry

  • For Stuffing

  • Mawa (khoya) 3/4 cup

  • Powdered sugar 1/2 cup

  • Walnuts chopped 1/4 cup

  • Almonds chopped 1/4 cup

  • Cocoa powder 2 tablespoons

  • Fresh Cream 1/4 cup


Step 1

Take refined flour in a bowl. Add ghee and sufficient chilled water or chilled milk and knead into a medium soft dough. Divide into small balls.

Step 2

For stuffing mix mawa, powdered sugar, walnuts, almonds and cocoa powder in a bowl. Add cream and mix.

Step 3

Chill it in the refrigerator for about ten minutes. Roll out the dough balls into small round puris. Place a puri on the worktop, dampen its edges.

Step 4

Place some stuffing in the centre and fold one side over the other. Press the edges to seal and further twist them with your finger tips in a decorative manner.

Step 5

Or cut the edges with a serrated cutter. You can also make the karanjis using a mould. Keep them in the fridge for sometime.

Step 6

Heat sufficient oil in a kadai. Deep fry the karanjis, a few at a time, till light brown. Drain and place them on an absorbent paper.

Step 7

Serve hot or cool and store in an airtight tin.