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Recipe Name: Karanji  
Category: Indian Regional Sub Category: Marathi


Prep Time Cook Time Serves
60 mins 45 mins 5



For the cover  
All purpose flour   1 cup
Heated ghee,(clarified butter)   1/4 cup
Salt   1/4 tsp
Cold milk   1/2 cup
For the saatha  
Ghee   3 tbsp
Corn starch/rice flour   1 tbsp
For the filling  
Shredded coconut (dry) or desiccated coconut   1/2 cup
Poppy seeds   2 tbsp
Ground sugar   1/2 cup
Thin semolina   2 tbsp
Ghee to roast semolina   2 tsp
Ground cashewnuts   2 tbsp
Cardamom powder, raisins and other nuts(crushed)   2 tsp


  • Filling: Roast coconut lightly until just pink.
  • Roast poppy seeds until golden or for 5 minutes.
  • Then roast semolina in ghee until it emits aroma and turns light brown.
  • Crush coconut with hands or in a blender.
  • Combine coconut, sugar and poppy seeds, semolina, ground cashews, nuts and cardamom powder. This is the filling for karanjis.
  • Saatha: Whip ghee with a wire whisk, egg beater or a hand mixer or simply with hands until it turns light and fluffy.
  • Now add corn starch to it and again beat for a couple of minutes.
  • To check if the saatha is ready, do this test: Take some cold water in a small bowl. Drop some whipped mixture into it. If it quickly dissolves, still more whipping is required. If the mixture floats on water, the saatha is ready.
  • Combine all the ingredients for the cover and make a soft dough.
  • Make sure that the dough is not very loose. Cover and set the dough aside for half an hour.
  • Assembly:
    • Knead the dough well and divide it into 4 equal sized balls.
    • Roll out one ball with a rolling pin into a thin disc. Keep it under a wet cloth and flatten out another ball into a similar shaped disc.
    • In a similar fashion, roll out 4 discs and keep 3 aside under a wet cloth to keep them from drying out. Spread 2 tsp saatha over the disc evenly upto the edge.
    • Place the second disc over it and press gently.
    • Again spread some saatha over it and place the third disc onto it. Press lightly.
    • Repeat the process with the fourth disc, finishing with saatha on top of the fourth disc.
    • With gentle hands, wrap the discs tightly to form a roll.
    • Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.
    • Place a piece on the rolling board and roll it out into a thin disc. Do not apply any flour to it.
    • Place 2 tsp of filling in the center of the disc.
    • Fold the disc in half.
    • Apply some milk to the edges and seal tightly. Trim off the extra edges with a ravioli cutter ('kaatane' in Marathi) to get the fluted edge look.
  • Heat enough ghee (or ghee and oil in half) in a deep frying pan/kadai. Once heated turn the heat to low to medium.
  • Slide one karanji into the oil and keep tossing the oil over it so all the layers start coming out nicely. Flip and repeat the process.
  • Fry karanjis in the batches of 2 to 3. Once light golden, remove and drain on a paper towel.
  • Let cool and store in an airproof tin.
Tags:   maida, refined flour, ghee, fried, coconut, poppy seeds, sweetKaranji, disc , ghee , saatha , coconut , some , roll , dough , keep , seeds , place , half , roast , oil , filling , hands , light , tsp , cover , 1/2 , ball
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1
Amount Per Serving
Calories 495 Calories from Fat 245
% Daily Value'
Total Fat  27.3 22
Saturated Fat  11.6 43
Trans Fat  0  
Cholesterol  0 0
Sodium  4 0
Total Carbohydrate  58.7 18
Dietary Fiber   5.3 37
Sugars   31.4  
Protein   5.8
Vitamin A   0   * Vitamin C   0
Calcium   20 * Iron   0
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs