How to make Karanji - Karanjis stuffed with dry coconut, semolina and poppy seeds.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour, Dry Coconut
Cuisine : Maharashtrian
Course : Mithais
For more recipes related to Karanji checkout Balushahi, Gajar Ke Tukde, Ghevar, Jalebi . You can also find more Mithais recipes like Besan ki Burfi, Sandesh, Ananas Ka Meetha, Tricoloured Mawa Modak.
Karanji Recipe Card
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.
Prep Time : 41-50 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Karanji Recipe
Refined Flour 2 cups
Dry Coconut 1/4 cup
Milk 1/2 cup
Stuffing
Dry coconut (khopra) grated 1 cup
Poppy seeds (khuskhus/posto) 1 cup
Semolina (rawa/suji) 1/2 cup
Sunflower seeds (charoli/chironji) 25 grams
Raisins 25 grams
Powdered sugar 1 1/2 cups
Green cardamom powder 1/4 teaspoon
Ghee to fry
Method
Step 1
Sieve maida, add rawa and knead into a semi-soft dough by adding milk and water. Once the dough is ready, cover it with a damp cloth and set aside. For stuffing, roast grated dry coconut in a thick-bottomed kadai until it gives a nice aroma.
Step 2
Similarly, roast the poppy seeds and rawa separately until they give out a nice aroma. Mix the roasted dry coconut, poppy seeds, rawa, charoli, chopped raisins and powdered sugar together and set aside.
Step 3
Divide dough into twenty small portions and shape into balls. Roll out each ball into a circle, put a small portion of the prepared filling in middle, fold over to make a semi circle and thinly flute the edges to seal it well.
Step 4
Heat sufficient ghee in a kadai and deep fry the karanjis on medium heat in till they are crisp and a pleasant golden colour. Drain on absorbent paper and allow to cool completely.
Step 5
Store in airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
