Karanji
Crescent-shaped pastries with a crisp maida shell stuffed with sweet roasted coconut, khoya and dry fruits, then deep-fried golden, the essential Diwali faral sweet of Maharashtra.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 220 kcal
Equipment
- •Rolling pin
- •Karanji mould (optional)
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 13 g
- carbs
- 24 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 220 kcal
Instructions
- 1
Mix maida, semolina, ghee (clarified butter), a pinch of salt and water into a stiff dough. Cover and rest for 30 minutes.
- 2
For the filling, dry roast desiccated coconut and khoya (dried milk solids) separately. Roast until lightly golden and fragrant.
- 3
Mix the roasted coconut and khoya with powdered sugar, poppy seeds, cardamom powder, cashews and raisins.
- 4
Roll the dough into small discs. Place a spoonful of filling in the centre of each disc.
- 5
Fold each into a half-moon shape. Seal the edges with water and crimp decoratively, or use a karanji mould.
- 6
Heat oil to medium temperature. Deep-fry the karanji in batches on low-medium heat until golden and crisp on both sides.
- 7
Drain on paper towels. Let them cool completely before storing.
Chef's tips
Fry on medium-low heat so the karanji cooks through evenly. Seal the edges firmly so the filling does not leak out while frying.
Ingredient substitutions
- khoya → milk powder mixed with a little ghee
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
Best served at room temperature; no reheating needed.
Common mistakes to avoid
- •Frying on high heat, which browns the outside before the inside is fully cooked.
Serving suggestions
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