Karanji is one of those recipes which is synonymous with Diwali. We rarely make it on any other occasion. There are various types of Karanjis that you can make. Karanjis with layers, with different fillings, baked ones… to name a few. Posted here is an easy and quick recipe using fresh coconut, as opposed to the dessicated one which is normally used. This type is Karanji is best consumed when fresh, though it stays good in the fridge for 3-4 days too. Diwali is a season to indulge in sweet treats and share them as well! So have a Diwali which is full of sweetness and love!
Karanji (Using fresh coconut)
- Prep Time
- Cook Time
- 24 pieces
- Difficulty Level Moderate
- (3.3 /5)
- 2 ratings
- For the covering : 1 1/2 cups maida/ refined flour
- 1/2 cup rawa/ semolina
- 1 tbsp hot oil
- For the filling : 2 cups fresh grated coconut
- 1 cup sugar
- 1 tsp cardamom powder
- 1/2 tsp nutmeg powder
- 1 tsp khuskhus/ poppy seeds
- 1 tbsp chopped dry fruits
- 2 tsp ghee
- oil for deep frying
- For the covering : Mix the maida and rawa in a big bowl. Heat the oil and add it to the bowl. Knead into a stiff dough with as much water required and keep covered.
- For the filling. In a non-stick pan, heat the ghee, add the coconut, sugar and all the other ingredients in the list. Stir well on medium flame till all the sugar melts. Take care to see that the coconut doesn't burn. Let the ready mixture cool down.
- Divide the dough into 24 small balls.
- Roll out each one into a puri. Fill it with the ready filling.
- Seal the edges and deep fry in hot oil till evenly golden.
- Cool down completely and store in an air-tight container. They can stay outside for a day. Keep them in the fridge after that. Finish them within 3-4 days... though I'm sure they won't remain that long and will get over long before that!
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..