Karanji, also known as Gujiya in some regions, is a popular Indian sweet pastry filled with a mixture of grated coconut, sugar, nuts, and cardamom. It's commonly prepared during festivals like Diwali and Holi. Here's a traditional recipe to make Karanji:
Ingredients:
For the dough:
- 1 cup all-purpose flour (maida)
- 2 tablespoons semolina (sooji/rava)
- 2 tablespoons ghee (clarified butter) or oil
- Water, as needed, to knead the dough
- A pinch of salt
For the filling:
- 1 cup grated coconut (fresh or desiccated)
- 1/2 cup powdered sugar (adjust to taste)
- 2 tablespoons chopped nuts (almonds, cashews, pistachios, etc.)
- 1/2 teaspoon cardamom powder
- Raisins, optional
For frying:
- Ghee or oil for deep frying
Instructions:
1. Prepare the dough:
- In a mixing bowl, combine the all-purpose flour, semolina, ghee, and a pinch of salt.
- Rub the mixture between your palms until it resembles breadcrumbs.
- Gradually add water, little by little, and knead into a firm yet pliable dough.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Prepare the filling:
- In a separate bowl, mix together the grated coconut, powdered sugar, chopped nuts, cardamom powder, and raisins (if using). Ensure the filling is well combined.
3. Assemble the Karanjis:
- Divide the rested dough into small lemon-sized balls.
- Roll out each ball into a small disc or puri, about 3-4 inches in diameter.
- Place a spoonful of the coconut filling in the center of the disc.
- Fold the disc in half to cover the filling and press the edges to seal. You can use a fork to crimp the edges for a decorative finish.
- Repeat the process with the remaining dough and filling to make all the Karanjis.
4. Fry the Karanjis:
- Heat ghee or oil in a deep frying pan over medium heat.
- Once the oil is hot, carefully slide in a few Karanjis at a time, depending on the size of your pan. Do not overcrowd the pan.
- Fry the Karanjis until they turn golden brown and crispy on both sides, flipping them occasionally for even cooking.
- Once fried, remove the Karanjis using a slotted spoon and drain excess oil on paper towels.
- Allow the Karanjis to cool completely before serving.
5. Serve:
- Once cooled, Karanjis can be stored in an airtight container for several days.
- Enjoy the delicious Karanjis as a festive treat with your family and friends!
These homemade Karanjis are sure to be a hit during your festive celebrations!
