Karanji Recipe, Rava Maharashtrian Karanji
by Tarla Dalal
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One of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts.
As the crunchy shell gives way to the sweet stuffing, you are greeted by shades of spice, the crunch of nuts and of course, the delightfully flaky mouth-feel of roasted coconut and rava.
This rich mithai is ideal to make for festivals like Diwali . You should add bubbling hot ghee to the plain flour while making the dough for the shell, in order to get the correct crispness.
When rolling each portion of the dough, make sure the remaining dough is covered with a plate, else it will dry up and crack while rolling.
After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil! Cool and store the Karanji in an airtight container, where it will stay good for at least 15 days.
You can also try other popular Maharashtrian sweets like Nariyal Vadi , Modak and Gulgule .
- Heat a broad non-stick pan and dry roast the coconut on a medium flame for 1 to 2 minutes. Remove in a bowl and keep aside.
- In the same broad non-stick pan, heat the ghee, add the rava and sauté on a medium flame for 4 minutes.
- Add the poppy seeds and dry fruits and sauté on a medium flame for 3 minutes.
- Add the roasted coconut and sauté on a medium flame for 1 minute.
- Transfer the mixture into a deep bowl and keep aside to cool for atleast 15 minutes.
- Add the powdered sugar and cardamom powder and mix well. Keep aside.
- Combine all the ingredients in a deep bowl and mix well using a spoon.
- Knead into a semi-stiff dough using enough water. Keep aside.
- Divide the dough into 27 equal portions.
- Roll a portion of the dough into a 125 mm. (5”) diameter circle without using any flour for rolling.
- Place approx. 1 tbsp of the stuffing in the centre.
- Fold it over to make a semi-circle and press the sides well.
- Take a sharp knife or a cutter and cut the edges to make it even.
- Heat the oil in a deep non-stick pan and deep-fry a few karanjis at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Cool and store in an air-tight container. Use as required.
Nutrient values (Abbrv) per karanji
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