Karanjis stuffed with dry coconut, semolina and poppy seeds. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Refined Flour, Dry Coconut
Cuisine Maharashtrian
Course Mithais
Prep Time 41-50 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Karanji

  • 2 cups Refined Flour
  • 1/4 cup Dry Coconut
  • 1/2 cup Milk
  • Stuffing
  • 1 cup Dry coconut (khopra) grated
  • 1 cup Poppy seeds (khuskhus/posto)
  • 1/2 cup Semolina (rawa/suji)
  • 25 grams Sunflower seeds (charoli/chironji)
  • 25 grams Raisins
  • 1 1/2 cups Powdered sugar
  • 1/4 teaspoon Green cardamom powder
  • to fry Ghee


  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.
  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.
  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.
  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.
  5. Store in airtight container.

Nutrition Info

Calories 3765
Carbohydrates 563.7
Protein 89.5
Fat 127.8
Other Fiber Iron- 46.6mg