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

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. 

For more recipes related to Karanji checkout Balushahi, Gajar Ke Tukde, Ghevar, Jalebi . You can also find more Mithais recipes like Patoli, Soji Appam, Kulfi Falooda, Kelya Cha Halwa.

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


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.