Authentic KaranjiVeg
Celebrate Ganesh Chaturthi with this authentic, crispy Karanji recipe! Learn how to make the perfect flaky outer crust using refined flour and semolina, filled with a delicious, traditional mixture of grated coconut, jaggery, white poppy seeds, and aromatic cardamom. This step-by-step guide helps you create these classic half-moon shaped treats that are perfect for festive offerings. Simple to follow and utterly delightful, this sweet dumpling is a must-try for any celebration!
Ingredients
1 cup All-Purpose Flour (Maida)
2 tbsp Semolina(Rava)
2 tbsp Clarified Butter (Ghee)
Milk
pinch Salt
1 cup Fresh greated coconut
Instructions
1
In a mixing bowl, combine flour, semolina, and salt. Pour in the hot ghee and mix until crumbly. Gradually add milk and knead into a firm, smooth dough. Cover and rest for 15–20 minutes.
2
Heat ghee in a pan. Lightly toast the poppy seeds, then add the grated coconut and jaggery. Stir on low heat until the jaggery melts and the mixture thickens slightly. Add cardamom powder and dry fruits. Let the mixture cool completely.
3
Divide the dough into small balls. Roll each ball into a thin circle. Place a spoonful of the coconut-jaggery stuffing in the center.
4
Apply a little milk or water along the edges. Fold the dough over to create a semi-circle. Press the edges to seal. You can use a Karanji cutter or a fork to create a fluted edge.
5
Heat oil or ghee in a deep pan on medium-low heat. Fry the Karanjis in batches until they turn golden brown and crispy on both sides.
6
Drain on paper towels. Allow them to cool completely before storing in an airtight container to maintain crispness.
Nutrition Facts
10 servings per recipe
