Karanji Recipe: Essentially, deep-fried sweet dumplings with sugar and coconut stuffing. This is a Maharashtrian and South Indian specialty made especially for the Diwali festival.
An oval-shaped sweet dumpling made specifically for festival seasons In Kannada, it is known as karjikai, in Maharashtra as karanji, in Tamil Nadu as karachika, in Andhra Pradesh as kajjikayalu, and in Gujarat as gujiya. While it may go by different names, the preparation and taste are the same.
Karjikai is my children’s favourite recipe, and it is a must in my family during the Diwali or Ganesh Chaturthi season. Perhaps I learned this recipe from her a long time ago. She even makes a few variations on this recipe. The first variation is to use jaggery instead of sugar. She also makes another version with only dry fruit stuffing. However, I preferred the simple powdered sugar and coconut stuffed karanji recipe. The best part is that it can be stored in an airtight container for up to 7-10 days. As a result, you can enjoy the flavour of kajjikayalu for several days without losing its crispiness.
In addition, I’d like to share a few tips and tricks for making the perfect karanji / gujiya recipe. First and foremost, do not be concerned if you are unable to fold or seal the gujiya as shown in the video below. Seal the two edges and pinch them together with the back of a fork. This should be a simple hack for achieving the perfect gujiya shape. You can also use a gujiya shaper, which you can easily find online or in local grocery stores. Finally, make sure the dough is moist and not hard. A moist dough will make it easier to shape and fold the karanji. In addition, if your dough is watery, add 1 tsp rava while kneading it. Rava absorbs excess moisture and produces crispy gujiya.
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Karanji Recipe Card:
- 3/4 cup cup dry coconut / kopra / desiccated coconut
- 1/2 cup powdered sugar
- 1 tbsp poppy seeds / khus khus
- 5-7 cashews (chopped)
- 10-15 rasins (chopped)
- 5-7 almonds (chopped) (chopped)
- 1/4 tsp cardamom powder
For the dough:
- 1 cup maida / all-purpose flour / plain flour
- salt to taste
- 2 tbsp ghee (hot)
- 1/2 cup warm milk (or as required to knead dough)
Recipe for karanji stuffing:
- first, place dry coconut in a large mixing bowl.
- Add powdered sugar to taste. 1/2 to 3/4 cup sugar, depending on how sweet you like it
- Poppy seeds can also be added.
- Add chopped dry fruits such as cashews, almonds, and raisins. Any dryfruits of your choice can be added.
- Then stir in the cardamom powder
- Finally, the stuffing is ready for karanji preparation. set aside
Recipe for karanji dough:
- First, combine maida and salt to taste in a large mixing bowl.
- Pour the hot ghee over the maida. Make certain to obtain a sizzling sound. This contributes to crispy, oil-free karanji.
- Now, thoroughly rub and crumble the dough between your hands. Take care because the ghee is extremely hot.
- Moreover, gradually add milk and begin kneading the dough.
- knead the dough until it is soft and not sticky.
- Cover with a damp cloth and set aside for 20-30 minutes.
Recipe for karanji:
- Now, take a small ball of dough and roll it into a ball.
- Roll it out to a slightly thick puris with a rolling pin and cut it with a round jar cap.
- Also smear warm milk around the edges of the puri
- Now, in the centre of the puri, place a tsp of the prepared coconut stuffing.
- Gather the stuffing to the centre, leaving space on the sides.
- Stick the edges together and gently press them together.
- Additionally, gently press the edge and fold it inside
- Now, take the tip that has emerged and press it once more before folding it.
- Continue the process until you reach the end.
- In addition, deep fry the karanjis in medium hot oil over a low to medium flame.
- Stir from time to time until the karanjis turn golden brown.
- Additionally, drain over a kitchen towel to remove excess oil
- Finally, the karanjis are ready for service. Allow to cool completely before transferring to an airtight container.
- First, fry the karanjis in hot oil over a low to medium flame. Otherwise, they will not cook from the inside.
- Also, change up the stuffing to your liking.
- In addition, the addition of hot ghee renders the karanji crispy and oil-free.
- Finally, while kneading the dough, add a tbsp of rava to make the gujiya more crispy.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.