How to make Puran Karanji -

This traditional sweet is called karanji in Maharashtra and gujiya in the North though the taste of both versions is just as delicious. However this karanji has a total Maharashtrian identity since it has the same stuffing that is used for puranpolis too

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida) (मैदा), Ghee (घी)

Cuisine : Maharashtrian

Course : Mithais

For more recipes related to Puran Karanji checkout Balushahi, Ghevar, Ghevar, Jalebi . You can also find more Mithais recipes like Apple Jalebi Stuffed Moong Dal Laddoo Sagan ni Sev - SK Khazana Steamed Sandesh

Puran Karanji

Puran 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. 

Prep Time : 5-6 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Puran Karanji Recipe

  • Refined flour (maida) 2 cups

  • Ghee 3 tablespoons

  • Salt a pinch

  • Oil to deep fry

  • Split Bengal gram (chana dal) soaked for 4-5 hours and drained 1 cup

  • Jaggery grated 1 cup

  • Nutmeg powder 1 teaspoon

  • Green cardamom powder 1 teaspoon


Step 1

For the covering, takerefined flour in a mixing bowl, addghee, salt and ½ cup water and knead into stiff dough. Cover with a damp cloth and rest for 10-15 minutes.

Step 2

Heat 4-5 cups water in a deep non-stick pan, addsplit Bengal gramand cook till the grains soften.Drain the water completelyand put the grams backinto the same pan. Add jaggery, mix well and cook till the jaggery melts and the mixture thickens.Switch off heat and set aside to cool.

Step 3

Add nutmeg powder and green cardamom powder and mix well.

Step 4

Divide dough into 16 equal balls. Divide the stuffing into 16 equal portions.

Step 5

Roll each dough ball into a thin roundel and dampen its edges. Place a portion of stuffingon one side of the roundel, fold the other side over, sealby pressing the edges gently.Further pinch the edges to form a design.

Step 6

Heat sufficient oil in a kadai, slide in a few karanjis at a time into hot oil, deep-fry on low heat till golden brown and crisp.Drain on absorbent paper and let them cool down completely.

Step 7

Serve or store in an airtight container.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.