Baked Karanji

Healthier version of karanji – baked instead of deep-fried – but just as tasty. This is a Sanjeev Kapoor exclusive recipe.

New Update
Baked Karanji

Main Ingredients Whole wheat flour (atta), Ghee
Cuisine Maharashtrian
Course Mithais
Prep Time 16-20 minutes
Cook time 21-25 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Baked Karanji

  • 1 cup Whole wheat flour (atta)
  • + for greasing Ghee 2-3 tablespoons
  • 1½ cups Scraped coconut
  • 1 cup Jaggery (gur) grated
  • ½ teaspoon Green cardamom powder
  • 1 teaspoon Poppy seeds (khuskhus/posto)


  1. Preheat oven at 180ºC. Grease a baking tray with ghee.
  2. Take flour in a bowl. Add ghee and sufficient water and knead into a stiff dough. Set aside.
  3. Heat a non-stick pan. Add coconut and jaggery, mix well and cook for 5-7 minutes.
  4. Add cardamom powder and poppy seeds and mix well. Transfer in a bowl and cool to room temperature.
  5. Divide dough into equal portions, apply some ghee and roll out into thick discs. Put a spoonful of coconut mixture on one side, bring the other side over it, press edges and pinch the edges to give a pattern.
  6. Place the karanjis on the greased tray, put tray in the preheated oven and bake for 12-15 minutes.
  7. Serve hot.