Olya Narlachi Karanji
by Tarla Dalal
This recipe has been viewed 2493 times
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, 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 delightful mouth-feel of fresh coconut. This rich mithai is ideal to make for festivals like Ganesh Chaturthi . 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. Since, it is made up of fresh coconut, you cannot store them for more than a day.
- Combine all the ingredients in a deep bowl and mix well.
- Knead into a semi-stiff dough using enough water. Keep aside.
- Cover it with a wet muslin cloth and keep aside for 10 minutes.
- Heat 1 tsp of ghee in a non-stick kadhai, add the mixed nuts and sauté on a slow flame for 3 minutes or till they turn light brown in colour.
- Transfer it into a plate and keep aside.
- In the same non-stick kadhai, heat the remaining ghee, add the fresh coconut and sauté on a slow flame for 2 minutes or till the coconut loses its moisture.
- Add the poppy seeds and sauté on a slow flame for 1 minute.
- Add the jaggery, mix well and cook on a slow flame for 3 minutes or till the jaggery melts completely, while stirring occasionally.
- Add the cardamom powder and cook on a slow flame for 30 seconds, while stirring occasionally.
- Switch off the flame and add the sautéed mixed nuts and mix well.
- Keep aside to cool slightly.
- Divide the dough into 15 equal portions.
- Roll a portion of the dough into a 125 mm. (5”) diameter circle using little plain flour for rolling.
- Place approx. 1 tbsp of the stuffing in the center and apply little water on the edges to seal it.
- 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.
- Repeat steps 1 to 5 to make 14 more karanjis.
- Heat the oil in a deep non-stick pan and deep-fry a few karanjis at a time on a slow 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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