Karanji is a traditional Maharashtrian fried sweet snack often made for festive occasions like Diwali and Holi. Prepared mainly with all-purpose flour and filled with the goodness of coconut, rawa and poppy seeds. Which is not only drool-worthy but also easy to make. In fact, the same delicacy is prepared in various regions with different stuffings and different names. What makes this dish separate from other Indian Sweet is the amalgamation of delicious sweet filling and crisp savory outer coating. The fusion of flavors makes this recipe just an indulgent tea time snack. The stuffing can be made using fresh or dried coconut. Go for dried coconut If you are planning to store these for longer. As it lends a longer shelf life. So let’s make this…
- 1 cup all-purpose flour
- 2 tablespoons ghee/clarified butter
- Salt to taste
- Oil for frying
- 1 cup grated coconut
- 1/4 cup rawa/suji
- 2 tablespoons poppy seeds
- 1/2 cup sugar
- 10 chopped cashew nuts
- 1/2 teaspoon freshly ground green cardamom powder
- 1 tablespoon ghee/clarified butter
For the outer coating
- Assemble refined flour, ghee, and salt together in a shallow bowl. Mix very well by pressing with your hand for 2-3 minutes or until it becomes like the breadcrumb.
- Add little amount of water at a time and knead well to make a smooth but stiff dough. Now spread a few drops of ghee to avoid drying from outside. Cover and keep it aside to rest for 20 minutes.
For making of the stuffing
- Heat a pan and dry roast the poppy seeds and chopped cashew nuts separately until the color changes slightly. Then transfer to a plate.
- Heat ghee in the same pan. Add rawa and dry roast over the low flame until the color changes slightly. Then transfer to the plate.
- Now dry roast the grated coconut over low flame for 2 minutes. Then add sugar and cardamom powder. Stir well and cook until the mixture is well combined.
- Add roasted rawa, poppy seeds, and cashew nuts. Stir and cook for 2 minutes more. Once done, turn off the flame. Transfer to a plate and let the mixture slightly cools down.
For making Karanji
- Knead the dough again for another minute. Divide it into small round size balls. Take a ball, dust some all-purpose flour and rolled it into a thin round shape and transfer to the mold. Add a tablespoon of filling right on the center and brush 1-2 drops water on the edges. Press the mold and cut the extra edges. Now carefully separate from the mold and keep aside covered by a wet cloth.
- If making with hands only, just brush 1-2 drops water on edges and add a tablespoon of stuffing on the center. Fold from one side to make the shape of half circle. Seal it by pressing with a fork. Or you can make any design of your choice. Set it aside and covered with a wet cloth.
- Follow the same process with the remaining balls.
- Heat oil in a pan for deep frying. Once oil becomes slightly hot add 3-4 Karanjis one by one. Turn them while they become slightly golden brown. Once they will puff up slightly and turn golden brown from both sides, Take them out and transfer to a kitchen napkin to drain out excess oil.
- Karanji is ready to serve. Serve warm or cold as per your choice.
“Spoons Of Flavor”