Karanji | How to make Crispy Karanji

Karanji

Karanji

 

Karanji is the Maharashtrian name for the widely known Indian dish – Gujiya. It is a crispy fried sweet dumpling, often stuffed with dry fruits, chana flour, coconut. In Maharashtra, Karanji is a common dish you will find in every home during Diwali. Like every year, this year too, I was busy preparing for Lord Ganesha’s arrival when memories of indulging into Grandma’s homemade Karanji hit me. I couldn’t take the delicious taste and essence of Grandma’s crispy Karanji from my mind, so decided to ring up mom for the recipe. So, this is my Granma’s traditional crispy Karanji recipe that mom passed to me. Though I tried making these Karanji for the first time, they came out quite well and very crunchy.

For similar Recipes, check: Anarsa Recipe, Shankarpali Recipe, Malpua Recipe, Pudachi Wadi Recipe.

So, let’s get started with Grandma’s Special Karanji Recipe;

 

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Total Time: 1 hr

Recipe Source: My Mother

 

Ingredients for Dough:

1) 1 cup all-purpose flour

2) 2 tsp ghee

3) Salt for taste

4) Water for kneading dough

 

Ingredients for filling:

1) 1 cup chana flour preferably a coarse flour

2) 1 cup grated jaggery

3) Pinch of salt

4) Cardamom powder

5) Chopped dry fruits

6) Grated dry coconut

7) 4 tsp white sesame seeds

 

Method for Making Dough:

Take all-purpose flour in a mixing bowl, add salt, hot ghee and mix with spoon.

Add water slowly and knead a soft dough.

Cover with wet cotton cloth and keep aside for 20 minutes.

 

Method for Making filling:

Dry roast dry coconut, Sesame seeds one by one and remove in plate.

Dry roast gram flour on a medium flame until it gets a nutty aroma.

Remove from flame.

Add grated jaggery to the roasted gram flour and mix well, I have used mixer grinder to blend it, to let the jaggery blend well with gram flour.

Add this mixture with roasted coconut and sesame seeds. To this, add some salt, dry fruits and mix well.

 

Method to make Karanji:

Take the dough and knead to make it soft. Divide dough into equal portion.

Now start one portion to make a long roll.

Cut them into equal portion. Do this process for remaining dough.

Take a ball and roll into puri, make sure they are rolled thin.

Add stuffing and seal the Karanji as shown below.

Now deep fry till the Karanji turns golden brown.

Serve hot or once it cool keep them into airtight container.

 

How to make karanji with step by step images:

 

Method for Making Dough:

 

1) Take all-purpose flour in a mixing bowl, add salt, hot ghee and mix with spoon.

 

Karanji

Karanji

 

2) Add water slowly and knead a soft dough.

 

Karanji

Karanji

 

Karanji

Karanji

 

3) Cover with wet cotton cloth and keep aside for 20 minutes.

 

Karanji

Karanji

 

Method for Making filling:

 

1) Dry roast dry coconut, Sesame seeds one by one and remove in plate.

 

Karanji

Karanji

 

Karanji

Karanji

 

2) Dry roast gram flour on a medium flame until it gets a nutty aroma. Remove from flame.

 

Karanji

Karanji

 

Karanji

Karanji

 

3) Add grated jaggery to the roasted gram flour and mix well, I have used mixer grinder to blend it, to let the jaggery blend well with gram flour.

 

Karanji

Karanji

 

Karanji

Karanji

 

4) Add this mixture with roasted coconut and sesame seeds. To this, add some salt, dry fruits and mix well.

 

Karanji

Karanji

 

Method to make Karanji:

 

1) Take the dough and knead to make it soft. Divide dough into equal portion.

 

Karanji

Karanji

 

2) Now start one portion to make a long roll. Cut them into equal portion. Do this process for remaining dough.

 

Karanji

Karanji

 

3) Take a ball and roll into puri, make sure they are rolled thin. Add stuffing and seal the Karanji as shown below.

 

Karanji

Karanji

 

Karanji

Karanji

 

Karanji

Karanji

 

Karanji

Karanji

 

4) Now deep fry till the Karanji turns golden brown.

 

Karanji

Karanji

 

Karanji

Karanji

 

5) Serve hot or once it cool keep them into airtight container.

 

Karanji

Karanji

 



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