Karanji
Karanji, from above
VegMaharashtra

Karanji

Crisp half moons with a coconut, sugar and poppy seed filling. The star of every Diwali faral plate.

75 minTime
5 gProtein each
mildSpice
Diwali faral1 chapter · 1 min read

Make it your way

Grandma's wayCoconut and poppy seed karanji.
The original
354kcalsame
5 gproteinsame
3 gfibresame
75minutessame

Classic karanji.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)1⅔ cups
Rava (semolina)3 tbsp, fine
Ghee2 tbsp, hot
Milkabout 1/3 cup
Desiccated coconut (unsweetened shredded coconut)1¼ cups, dry coconut
Sugar½ cup, powdered
Poppy seeds (white poppy seeds)1 tbsp, roasted
Raisins1 tbsp
Cashews1½ tbsp, chopped
Cardamom½ tsp
Cooking oil (vegetable oil)for frying, about this much is absorbed

Method

4 steps
  1. 1Mix maida and rava, rub in hot ghee and knead with milk into a stiff dough. Rest 30 minutes.
  2. 2Roast the coconut until light golden, cool and mix with sugar, poppy seeds, nuts and cardamom.
  3. 3Roll small thin rounds, fill one half, fold and seal, then trim with a cutter.
  4. 4Fry on low medium heat until pale golden and crisp.
Serve it like this

Arrange on a faral plate with chakli, chivda and besan ladoo for guests.

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Make it a meal

What goes with Karanji: a bread or rice, a side, something to drink and something sweet.

A little snack Chakli60 min
A little snack Cornflakes chivda15 min
To drink Masala chai10 min
To drink Piyush10 min
Something sweet Besan ladoo45 min
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