Karanji Recipe | How to Make Karanji | Crispy Coconut-Filled Pastry | Vibha’s Kitchen

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is lower on the glycemic index.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats and are often cheaper.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor profile.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can reduce calories while maintaining moisture.

Add 2 cups of maida to a bowl.

Add 2 tbsp of fine semolina and 1/4 tsp of salt to the bowl.

Add 5 tbsp of warm ghee and rub it with the flour to form a breadcrumb-like texture.

Add a little amount of water to knead the dough until firm and tight.

Cover the dough with a moist cloth and set aside for 30 minutes.

In a pan, add 2 tbsp of poppy seeds and dry roast on medium to low flame until done; allow to cool.

Add 1 tsp of ghee to the pan, then add 2 tbsp of roughly chopped cashews and almonds, and roast on medium to low flame until done; allow to cool.

In a white whistle, add 3 tsp of ghee and once hot, add 2 cups of semolina and roast on low flame for about 10-15 minutes; transfer to a bowl.

Spread the roasted semolina using a spatula and add 2 cups of grated coconut; dry roast the coconut until it starts to change color, then transfer to a bowl.

Pound the roasted poppy seeds, a small piece of nutmeg, and the seeds from 2 green cardamom pods together.

Transfer the mixture to a bowl and add 8 tbsp of powdered sugar and 1/4 tsp of salt; mix well and let cool to room temperature.

Knead the rested dough for about a minute, then divide it into two parts and cover one part with a moist cloth.

Roll the other part into a medium-sized log and cut into equal parts; roll each part into a ball and cover with a moist cloth.

Dust one ball with flour and roll it out to a small circle of about 3-4 inches in diameter, slightly thinner than a chapati; cover with a moist cloth.

Place about 1 tbsp of prepared stuffing in the center of the rolled dough.

Apply water using your fingertip on the edges, then bring together both edges and join them, pressing gently to seal.

Design the gujiya by pressing the edges with a fork and using a knife to create patterns.

Heat oil for frying; check if the oil is hot enough by dropping a small piece of dough into it.

Once the dough rises slowly, the oil is ready for frying; gently add the gujiya to the oil.

Fry the gujias on low flame for approximately 20 minutes until they turn biscuit brown; remove and transfer to absorbent tissue paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens