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Karanji Recipe 2 Ways - Authentic & Layered
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Karanji Recipe 2 Ways - Authentic & Layered | How to make Maharashtrian Karanji

Easy Karanji Recipe 2 Ways - Authentic & Layered | How to make Maharashtrian Karanji
Course sweet
Cuisine maharashtra
Keyword karanji recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings 16 Servings
Calories 138kcal


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
  • cup dry coconut grated
  • 2 tbsp poppy seeds
  • ½ cup powdered sugar
  • ½ tsp cardamom powder


  • 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.


Calories: 138kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 49mg | Potassium: 76mg | Fiber: 2g | Sugar: 4g | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg