Karanji Recipe, Rava Maharashtrian Karanji

Karanji Recipe, Rava Maharashtrian Karanji

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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 .

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Karanji Recipe, Rava Maharashtrian Karanji recipe - How to make Karanji Recipe, Rava Maharashtrian Karanji

Preparation Time:    Cooking Time:    Total Time:     Makes 27 karanjis
Show me for karanjis


For The Stuffing
1/2 cup grated dry coconut (kopra)
2 tbsp ghee
3/4 cup semolina (rava / sooji)
1 tbsp poppy seeds (khus-khus)
5 tbsp chopped mixed nuts
3/4 cup powdered sugar
1/2 tsp cardamom (elaichi) powder

For The Dough
1 1/2 cups plain flour (maida)
1 1/2 tbsp hot ghee
a pinch of salt

Other Ingredients
oil for deep-frying
For the stuffing

    For the stuffing
  1. 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.
  2. In the same broad non-stick pan, heat the ghee, add the rava and sauté on a medium flame for 4 minutes.
  3. Add the poppy seeds and dry fruits and sauté on a medium flame for 3 minutes.
  4. Add the roasted coconut and sauté on a medium flame for 1 minute.
  5. Transfer the mixture into a deep bowl and keep aside to cool for atleast 15 minutes.
  6. Add the powdered sugar and cardamom powder and mix well. Keep aside.

For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and mix well using a spoon.
  2. Knead into a semi-stiff dough using enough water. Keep aside.

How to proceed

    How to proceed
  1. Divide the dough into 27 equal portions.
  2. Roll a portion of the dough into a 125 mm. (5”) diameter circle without using any flour for rolling.
  3. Place approx. 1 tbsp of the stuffing in the centre.
  4. Fold it over to make a semi-circle and press the sides well.
  5. Take a sharp knife or a cutter and cut the edges to make it even.
  6. 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.
  7. Cool and store in an air-tight container. Use as required.

Nutrient values (Abbrv) per karanji
Energy126 cal
Protein1.4 g
Carbohydrates11.9 g
Fiber0.1 g
Fat8.1 g
Cholesterol0 mg
Sodium1.4 mg

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Karanji Recipe, Rava Maharashtrian Karanji
 on 27 Oct 17 05:21 PM

Karanji.. I love this recipe.. was searching karanji recipe with rawa.. and i found this.. this recipe is perfect.. and turned out great.. It nice and crispy from out..