Sanjeev Kapoor

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Karanji  Recipe

Karanjis stuffed with dry coconut, semolina and poppy seeds.

This is an exclusive website recipe.

Preparation Time : 41-50 minutes

Cooking time : 26-30 minutes

Servings : 4


Main Ingredients

Refined flour (maida), Semolina (rawa/suji)





Level Of Cooking



  • Refined flour (maida)
    2 cups
  • Semolina (rawa/suji)
    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.

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