I absolutely love this recipe because it perfectly marries the crispy texture of the golden-brown dough with the rich, nutty sweetness of the coconut filling. Each bite feels like a warm hug from tradition, and making these karanjis with ghee and cardamom brings a nostalgic, comforting aroma that instantly transports me to cherished family gatherings.
I love making Karanji, the sweet Indian treat, particularly during the festive season. This recipe combines 2 cups of all-purpose flour with 2 tablespoons of semolina, which together create a crisp outer shell.
Then there is the insides. The filling calls for 1 cup of grated coconut, 1 cup of powdered sugar, 1/4 cup of finely chopped nuts, and a pinch of cardamom powder.
When deep-fried, the sweet mixture forms an irresistibly rich, flavorful indulgence that is simply worth every calorie.
Ingredients
AP flour: Supplies the build and the carbs, providing the dough’s base.
Ghee: Adds richness and flavor, making the pastry flaky and fragrant.
Coconut, when grated, provides sweetness and a lovely texture; it is also packed with nutrients and fiber.
Confectioners’ sugar: Balances flavor and provides fine-textured sweetness for the filling.
Nuts that have been chopped: Provide a satisfying crunch.
Also, a good source of healthy fats and proteins.
Powdered cardamom: Provides a warm, aromatic quality, boosting the blend’s flavor.
Ingredient Quantities
- 2 cups all-purpose flour
- 2 tablespoons semolina
- 2 tablespoons ghee
- 1/4 cup warm milk or water
- 1 cup grated coconut
- 1 cup powdered sugar
- 1/4 cup chopped nuts (cashews and almonds)
- 1/4 teaspoon cardamom powder
- 1 tablespoon poppy seeds (optional)
- A pinch of salt
- Oil for deep frying
Instructions
1. In a big bowl, mix together the all-purpose flour, semolina, and a little salt. Add 2 tablespoons of ghee, and mix until the ingredients look like breadcrumbs.
2. Slowly incorporate warm milk or water into the flour mixture while kneading to form a smooth and flexible dough. Encase it in a damp cloth and let it mellow for a whole 30 minutes.
3. In another pan on low heat, lightly toast the grated coconut until it turns a very light golden color. Remove from heat and let cool.
4. Add powdered sugar, chopped nuts, cardamom powder, and poppy seeds (if using) to the roasted coconut. Combine well.
5. Divide the dough into small balls, approximately the size of a walnut. Roll each ball into a small circle, about 4 inches in diameter, on a surface that has been light with flour.
6. Put a tablespoon of the coconut filling onto one half of each rolled-out circle of dough.
7. Take the dough and fold it over the filling so that it forms a semicircle. Press the edges together and seal them either by crimping with a fork or twisting by hand to create a decorative edge.
8. In a deep pan, heat oil over medium heat. When the oil is hot, gently add the prepared karanjis, frying them in batches.
9. Karanjis should be fried until they are golden brown on both sides. The frying should be done in enough oil so that the karanjis can float freely, and at a temperature where they will not brown too quickly (getting done on the outside while remaining raw inside). Once they are done, remove them with a slotted spoon and let the excess oil drain off.
10. Let karanjis cool all the way before serving. Keep in an airtight receptacle if you want to maintain the freshness of your karanjis. And eat your deliciousness!
Equipment Needed
1. Large mixing bowl
2. Medium-sized bowl
3. Damp cloth
4. Rolling pin
5. Clean, flat surface for rolling dough
6. Measuring cups
7. Measuring spoons
8. Small pan for toasting
9. Deep frying pan or pot
10. Slotted spoon
11. Fork (for crimping edges)
12. Airtight container (for storing)
FAQ
- What is the purpose of using semolina in the dough?The slight crispiness of the pastry comes from the semolina, which raises the texture of the Karanji to another level.
- Can I use coconut oil instead of ghee?Traditionally, ghee is used for its rich flavor, but if you prefer a different taste, coconut oil can be a suitable substitute.
- Is it necessary to add poppy seeds?Poppy seeds are optional and included for extra texture and flavor. If you can’t get them, just leave them out.
- How should I store leftover Karanji?To maintain freshness, keep them in a sealed container at room temperature for no longer than a week.
- Can I bake Karanji instead of deep frying?The healthier alternative is baking; however, you might notice some slight differences in texture. “Baked goods will dry out before they brown, so rely on color, not time, as your gauge for doneness,” advises Anna Benstock, a baker in Maryland. “They should be a nice golden brown.”
- What nuts can I substitute or use additionally?You can try different nuts like pistachios or walnuts for unique flavors.
- Is there a vegan option for this recipe?Substitute plant-based butter or oil for ghee, and use water in place of milk, to make it vegan-friendly.
Substitutions and Variations
For all-purpose flour, replace it with whole wheat flour in the following ways for a healthier baking option.
1. Use 1:1 substitution ratio.
2. If the recipe calls for 2 cups of all-purpose flour, use exclusively whole wheat flour.
3. Ensure that the whole wheat flour is finely ground for the best baking results.
Use rice flour instead of semolina for a slightly different texture.
Unsalted butter can be used instead of ghee if necessary.
Almond milk and coconut milk serve as excellent substitutes for regular milk.
To create a version that doesn’t contain nuts, replace chopped nuts with sunflower seeds. Or, instead, feel free to omit them entirely.
Pro Tips
1. Dough Consistency: Achieve the right dough consistency by adding the warm milk or water gradually while kneading. An overly dry or sticky dough can be difficult to work with, so aim for a smooth and pliable texture. If needed, adjust the amount of liquid slightly to get the correct consistency.
2. Resting Time: Letting the dough rest for 30 minutes is crucial as it allows the gluten to relax, making the dough easier to roll out. Keeping it wrapped in a damp cloth prevents it from drying out.
3. Toasting Coconut: When toasting the grated coconut, stir continuously to prevent it from burning. Lightly toasting it enhances the flavor and brings out the natural sweetness, making the filling more aromatic and tasty.
4. Sealing the Edges: Ensure the edges of the karanjis are sealed properly to avoid any filling from leaking out during frying. Using a fork to crimp the edges or twisting them by hand not only helps seal them but also adds a decorative touch.
5. Frying Temperature: Keep an eye on the oil temperature while frying. If the oil is too hot, the karanjis will brown quickly on the outside and remain uncooked inside. Medium heat is best, allowing the karanjis to cook evenly and develop a nice golden color. Test the oil with a small piece of dough; it should rise gradually and sizzle gently.
Karanji Recipe
My favorite Karanji Recipe
Equipment Needed:
1. Large mixing bowl
2. Medium-sized bowl
3. Damp cloth
4. Rolling pin
5. Clean, flat surface for rolling dough
6. Measuring cups
7. Measuring spoons
8. Small pan for toasting
9. Deep frying pan or pot
10. Slotted spoon
11. Fork (for crimping edges)
12. Airtight container (for storing)
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons semolina
- 2 tablespoons ghee
- 1/4 cup warm milk or water
- 1 cup grated coconut
- 1 cup powdered sugar
- 1/4 cup chopped nuts (cashews and almonds)
- 1/4 teaspoon cardamom powder
- 1 tablespoon poppy seeds (optional)
- A pinch of salt
- Oil for deep frying
Instructions:
1. In a big bowl, mix together the all-purpose flour, semolina, and a little salt. Add 2 tablespoons of ghee, and mix until the ingredients look like breadcrumbs.
2. Slowly incorporate warm milk or water into the flour mixture while kneading to form a smooth and flexible dough. Encase it in a damp cloth and let it mellow for a whole 30 minutes.
3. In another pan on low heat, lightly toast the grated coconut until it turns a very light golden color. Remove from heat and let cool.
4. Add powdered sugar, chopped nuts, cardamom powder, and poppy seeds (if using) to the roasted coconut. Combine well.
5. Divide the dough into small balls, approximately the size of a walnut. Roll each ball into a small circle, about 4 inches in diameter, on a surface that has been light with flour.
6. Put a tablespoon of the coconut filling onto one half of each rolled-out circle of dough.
7. Take the dough and fold it over the filling so that it forms a semicircle. Press the edges together and seal them either by crimping with a fork or twisting by hand to create a decorative edge.
8. In a deep pan, heat oil over medium heat. When the oil is hot, gently add the prepared karanjis, frying them in batches.
9. Karanjis should be fried until they are golden brown on both sides. The frying should be done in enough oil so that the karanjis can float freely, and at a temperature where they will not brown too quickly (getting done on the outside while remaining raw inside). Once they are done, remove them with a slotted spoon and let the excess oil drain off.
10. Let karanjis cool all the way before serving. Keep in an airtight receptacle if you want to maintain the freshness of your karanjis. And eat your deliciousness!
