Go Back
+ servings
karanji recipe
Print Pin
5 from 187 votes

Karanji Recipe 2 Ways - Authentic & Layered

Easy Karanji Recipe 2 Ways - Authentic & Layered | How to make Maharashtrian Karanji
Course sweet
Cuisine maharashtra
Keyword karanji recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 15 Servings
Calories 126kcal


for dough:

  • 2 cup maida / plain flour
  • ½ tsp salt
  • 2 tbsp hot oil
  • milk for kneading

for stuffing:

  • ½ cup rava / semolina / suji fine
  • 1 cup dry coconut grated
  • 2 tbsp sesame / til
  • 1 tbsp poppy seeds / khus khus
  • 1 cup powdered sugar
  • 2 tbsp cashew chopped
  • ¼ tsp cardamom powder
  • 1 tbsp ghee / clarified butter

other ingredients:


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 layered gujiya:

  • take a layered dough and flatten 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 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 layered karanji or gujiya recipe up to a week when stored in an airtight container.


Calories: 126kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 85mg | Potassium: 37mg | Fiber: 1g | Sugar: 8g | Vitamin A: 24IU | Calcium: 3mg | Iron: 1mg