MAHARASHTRIAN KARANJI

Karanji is the traditional Maharashtrian sweet snack recipe. It has sweet coconut stuffing [dry/ wet] with crispy crust. You can add poppy seeds to the stuffing or you can make the stuffing with sooji/ rawa/ semolina too. To increase the richness you may add crushed /ground almonds or cashews. I have kept it simple and authentic which is my Mom’s recipe.  It makes almost 16-18 karanjis.

Karanji is usually made during Diwali or Ganesh Chaturthi as a dessert. Maharashtrian karanji also known as Gujiya or Ghugra in other states of India. The karanji is a must have crunchy delicacy. So here is the step by step recipe of Maharashtrian karanji. Hope you like the recipe, do try and don't forget to share your experince.

INGREDIENTS:

 For dough/ outer crust-

100gm All Purpose Flour / Maida

20gm Vanaspati Ghee

Water as required

Salt as per taste

Oil for frying

For stuffing-

½ Cup Grated Coconut Dry

½ Cup Powdered Sugar[ as required]

2 tablespoon Chopped dry fruits

A Pinch of Cardamom powder

2-3 teaspoon Khus Khus [poppy seeds] [optional]

Method:

STEP 1- Heat and add the hot vanaspati ghee in the all purpose flour

and using your fingertips rub the ghee and flour together. 

STEP 2 - Then add water as required and make a stiff but smooth dough.

STEP 3 - Keep it aside for 2 hours covered with a small bowl.

STEP 4 - Mix all the ingredients for stuffing. If needed add more powdered sugar in it.

STEP 5 - After resting the dough, knead it once again and divide it equal lemon size portions.

STEP 6 - Tale one portion

and start rolling into a small disc of 3 1/2"- 4". 

STEP 7 - Pour 1 tablespoon coconut-sugar mixtur in the center and fill it with the stuffing.

STEP 8 - Join the edges of the puri and seal them properly.

If not be able to manage you can use little water on the edges and seal them. Cut the extra edges with the cutter.

STEP 9 - Add the decoration marks with the help of a fork on the sealed edge. Repeat the same with the remaining dough and make more karanjis.

STEP 10 - Heat oil on medium flame.

STEP 11 - Lower the flame, slide few karanji in it and fry the ready karanji.

STEP 12 - Fry them in the batches of 3-4, flip them when done from one side till they become golden brown.

STEP 12 - Each batch will take 5-6 minutes to fry.Remove

and drain the excess oil on the tissue paper.

 STEP 13 - Let it cool completely. Then ready to serve.

Serve hot/ or at room temperature. After cooling completely store them in an air tight container.