Karanji Recipe 2 Ways – Authentic & Layered | How to make Maharashtrian Karanji with detailed photo and video recipe. An easy and popular traditional sweet recipe made with pastry sheets and coconut-based stuffing. It is generally made during the Ganesh Chaturthi and Diwali festivals and is served as bhog. Traditionally it is made with a plain maida-based covering, but in this recipe, I have shown a layered variety similar to curry puff.
As I was explaining earlier, traditionally karanji is made with just plain flour covering and there is no extra effort with the disc made. However, I have made it differently with layers to make it more attractive. Basically, I have prepared the dough very similar to layered paratha or malabar parotta. It helps to make it more flaky and crisp as compared to the basic one. however, there are some add-on efforts to have those layers. Moreover, once it is packed and stuffed you need to seal it thoroughly so that stuffing does not come out. In other words, it has to be rolled in such a way that the layers come out beautifully and the stuffing. You may clearly notice that in my video below.
Finally, I request you to check my other related Indian Sweets Recipes Collection with this post on the karanji recipe. It mainly includes my other related recipes like karanji, kajjikayalu, chashni wali gujiya, gujiya, gulab jamun, halbai, puran poli, chenna poda, how to celebrate ganesh chaturthi at home, carrot burfi. further to these i would also like to mention my other recipe categories like,
Video recipe:
Recipe card for Karanji Recipe:
Karanji Recipe 2 Ways - Authentic & Layered | How to make Maharashtrian Karanji
Ingredients
for pastry dough:
- 2 cup maida
- 2 tbsp rava, fine
- ¼ tsp salt
- 2 tbsp ghee
- water, for kneading
- oil, for frying
for coconut stuffing:
- 1 tsp ghee
- 2 tbsp cashew, chopped
- 2 tbsp raisins
- 1½ cup dry coconut, grated
- 2 tbsp poppy seeds
- ½ cup powdered sugar
- ½ tsp cardamom powder
Instructions
- firstly, in a large bowl take 2 cup maida, 2 tbsp rava, and ¼ tsp salt. mix well.
- add 2 tbsp ghee, crumble and mix well making sure the flour is moist.
- now add warm water and start to knead the dough.
- knead the dough well making sure the dough is smooth and tight.
- cover and rest for 15 minutes.
- to prepare the stuffing, in pan heat 1 tsp ghee. add 2 tbsp cashew, and 2 tbsp raisins, and roast until it turns golden brown.
- also add 1½ cup dry coconut, and 2 tbsp poppy seeds, and roast on low flame.
- roast until it turns aromatic.
- cool completely, and transfer to the large bowl.
- add ½ cup powdered sugar, and ½ tsp cardamom powder, and mix well.
- coconut stuffing is ready.
- after the dough has rested well, knead the dough slightly and pinch a small ball-sized dough.
- take a small ball-sized dough and flatten it slightly. roll slightly thin making sure it is of uniform thickness.
- place a tbsp of stuffing in the center and spread water around the corners.
- fold half, and seal by pressing gently.
- now you can decorate by folding with hand, with a pastry cutter, or with a knife.
- deep fry in medium hot oil. make sure to drop them gently.
- stir occasionally keeping the flame on low.
- fry until the karanji turns golden brown and crisp.
- drain off the karanji over a kitchen towel to drain excess oil.
- finally, enjoy karanji for up to a week when stored in an airtight container.
Nutrition
How to make Karanji with step by step photo:
Traditional Karanji Recipe:
- firstly, in a large bowl take 2 cup maida, 2 tbsp rava, and ¼ tsp salt. mix well.
- add 2 tbsp ghee, crumble and mix well making sure the flour is moist.
- now add warm water and start to knead the dough.
- knead the dough well making sure the dough is smooth and tight.
- cover and rest for 15 minutes.
- to prepare the stuffing, in pan heat 1 tsp ghee. add 2 tbsp cashew, and 2 tbsp raisins, and roast until it turns golden brown.
- also add 1½ cup dry coconut, and 2 tbsp poppy seeds, and roast on low flame.
- roast until it turns aromatic.
- cool completely, and transfer to the large bowl.
- add ½ cup powdered sugar, and ½ tsp cardamom powder, and mix well.
- coconut stuffing is ready.
- after the dough has rested well, knead the dough slightly and pinch a small ball-sized dough.
-
take a small ball-sized dough and flatten it slightly. roll slightly thin making sure it is of uniform thickness.
-
place a tbsp of stuffing in the center and spread water around the corners.
-
fold half, and seal by pressing gently.
-
now you can decorate by folding with hand, with a pastry cutter, or with a knife.
-
deep fry in medium hot oil. make sure to drop them gently.
-
stir occasionally keeping the flame on low.
-
fry until the karanji turns golden brown and crisp.
-
drain off the karanji over a kitchen towel to drain excess oil.
-
finally, enjoy karanji for up to a week when stored in an airtight container.
How to make Layered Karanji with step by step photo:
Dough preparation:
- firstly, in a large bowl take 2 cup maida, ½ tsp salt and mix well.
- pour 2 tbsp hot oil over flour and mix well.
- crumble and mix making sure the flour is moist.
- add milk slowly and knead the dough.
- knead to a smooth and soft dough.
- grease ½ tsp oil over dough. cover and rest for 10 minutes.
Stuffing preparation:
- now prepare the stuffing, by roasting ½ cup rava on low flame.
- add 1 cup dry coconut, 2 tbsp sesame, 1 tbsp poppy seeds and roast on low flame.
- transfer the mixture to a bowl and cool completely.
- now add 1 cup powdered sugar, 2 tbsp cashew, ¼ tsp cardamom powder and 1 tbsp ghee.
- mix well making sure everything is well combined. stuffing is ready. keep aside.
Pastry sheet preparation:
- firstly, take the dough and pinch a ball sized dough.
- sprinkle maida and roll slightly thick.
- now add 1 tsp ghee and spread uniformly.
- sprinkle maida making sure it is covered uniformly.
- repeat the steps forming 3 layers.
- now roll the layers tight making sure all the layers are intact.
- cut the roll to slightly thick slices. keep aside.
Folding and frying Karanji:
- take a layered dough and flatten it slightly.
- roll slightly thick making sure it’s uniform without disturbing the layers.
- place a tbsp of stuffing in the centre and spread milk around the corners.
- fold half, and seal by pressing gently.
- now you can decorate by folding with hand, or with a pastry cutter or with a fork.
- deep fry in medium hot oil. make sure to drop them gently.
- stir occasionally keeping the flame on low.
- fry until the karanji turns golden brown and crisp.
- drain off the karanji over a kitchen towel to drain excess oil.
- finally, enjoy layered karanji for up to a week when stored in an airtight container.
Notes:
- Firstly, you can vary the stuffing to your choice.
- Also, layering the karanji will make it more flaky and crispy.
- Additionally, seal the karanji well else there are chances it to open while frying.
- Finally, layered karanji tastes great when prepared crispy.