Authentic Maharashtrian Karanji Recipe | Crispy Coconut & Jaggery Filled Sweet for Diwali 2025

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.

Prepare the stuffing by roasting 250 grams of semolina in 2 tablespoons of ghee on medium flame until golden brown.

Add a pinch of salt to the semolina while roasting.

Remove the roasted semolina to a mixing bowl.

In the same pan, lightly roast 1 cup of desiccated coconut until it starts to turn golden and add it to the semolina bowl.

Roast 2 tablespoons of poppy seeds for 2 minutes and add them to the mixture.

Add 1 tablespoon of cardamom powder and optional milk powder to the bowl.

Gradually mix in 1/2 cup of powdered sugar and the chopped dry fruits (raisins, cashews, almonds) to the stuffing and mix well.

For the dough, combine 1.5 cups of all-purpose flour with the roasted semolina, a pinch of salt, and 2 tablespoons of ghee in a bowl.

Add warm milk gradually while mixing to form a soft dough and knead it well.

Let the dough rest for 30 minutes.

Prepare the layering paste (sata) by mixing 4 tablespoons of cornflour with ghee until smooth.

After resting, knead the dough again and divide it into small balls.

Roll out each ball into a circle and apply the sata paste on one half.

Place another rolled circle on top and apply sata paste again before rolling tightly to avoid gaps.

Cut the edges to ensure even size and press down to seal the edges.

Use a pizza cutter to cut designs on the edges for decoration.

Cover the prepared karanjis with a paper towel to prevent drying out.

Heat oil in a frying pan and test the temperature with a small piece of dough; it should float to the surface when ready.

Fry the karanjis on medium to low flame until golden brown, then remove and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens