Karanji Recipe - Karanjis stuffed with dry coconut, semolina and poppy seeds.

This is an exclusive website recipe.

Main Ingredients : Refined flour (maida), Semolina (rawa/suji)

Cuisine : Maharashtrian

Course : Mithais


Karanji Recipe - How to make Karanji


Prep Time : 41-50 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • 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.

website of the year 2013
website of the year 2014