You are here: Home >  Cuisine  >  Indian Veg Recipes  >  Maharashtrian  >  Maharashtrian Sweet Dishes  >  Karanji Recipe, Rava Maharashtrian Karanji

karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji |

karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with 34 amazing images.



karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | is one of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts. Learn how to make crispy rava karanji.

Maharashtrian layered karanji are fried crisp flaky pastries and filled with a sweet mawa filling. The outer cover of Karanji has many layers which not just melt in the mouth but also look great. The crunch of nuts and of course, the delightfully flaky mouth-feel of roasted coconut and rava makes this crispy rava karanji taste incredible.

This rich Indian style coconut karanji is ideal to make for festivals like Diwali. Cool and store the Karanji in an airtight container, where it will stay good for at least 10 days.

You can also try other popular Maharashtrian sweets like coconut rose barfi and gulab jamun.

Tips for karanji recipe: 1. Make sure you add hot ghee to the plain flour while making the dough for the covering, in order to get the correct flakiness and crispness of the karanji. 2. When rolling each portion of the dough, make sure the remaining dough is covered with a muslin cloth to avoid from drying. 3. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. 4.Cover the shaped karanji with a muslin cloth to avoid it from drying. 5. Karanji stays fresh in an air-tight container for 8 to 10 days.

Enjoy karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with step by step photos.

Karanji Recipe, Rava Maharashtrian Karanji

This recipe has been viewed 164332 times
5/5 stars  100% LIKED IT   
3 REVIEWS ALL GOOD



Karanji Recipe, Rava Maharashtrian Karanji recipe - How to make Karanji Recipe, Rava Maharashtrian Karanji

Resting Time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     12Makes 12 karanjis
Show me for karanjis

Ingredients


For The Karanji Stuffing
1/2 cup grated dry coconut (kopra)
2 tbsp ghee
3/4 cup semolina (rava / sooji)
1 tbsp poppy seeds (khus-khus)
1/4 cup chopped mixed nuts
1 1/2 tbsp chirongi nuts (charoli)
1 cup powdered sugar
1/2 tsp cardamom (elaichi) powder

For The Dough
1 1/2 cups plain flour (maida)
2 tbsp fine semolina (rava / sooji)
3 tbsp hot ghee
a pinch of salt
1/2 cup milk

Other Ingredients
2 tbsp ghee
2 tbsp cornflour
plain flour (maida) for dusting
milk for sealing
ghee for deep-frying

Method
For the stuffing
    For the stuffing
  1. Heat a broad non-stick pan and dry roast the coconut on a medium flame for 1 to 2 minutes. Remove in a plate and keep aside.
  2. In the same broad non-stick pan, heat the ghee, add semolina and sauté on a medium flame for 3 to 4 minutes.
  3. Add the poppy seeds, dry fruits and chironji. Sauté on a medium flame for more 2 minutes.
  4. Add the roasted coconut and sauté on a medium flame for 1 minute.
  5. Transfer the mixture into a deep bowl and keep aside to cool completely.
  6. Add the powdered sugar and cardamom powder and mix well. Keep aside.

For the dough
    For the dough
  1. Combine all the ingredients in a deep bowl, crumble and mix well using fingers.
  2. Knead into a semi-soft dough using ½ cup milk.
  3. Cover with a muslin cloth and keep it aside to rest for ½ hour.
  4. Divide the dough into 6 equal portions.

How to proceed
    How to proceed
  1. To make karanji, in a small bowl, add ghee and whisk it till light and fluffy, add cornflour. Mix well and keep aside.
  2. Roll a portion of the dough thin into a 225mm. (9”) diameter circle without using flour for rolling.
  3. Similarly roll the remaining 5 portions of the dough. Keep aside.
  4. Place a rolled roti on a clean, dry surface. Apply ½ tbsp of the cornflour-ghee mixture evenly over the roti.
  5. Dust some plain flour then place another rolled roti over it and press it gently.
  6. Similary, repeat steps 2 to 6 to make 4 more layers. Roll it gently to remove air pockets.
  7. Tightly roll into a swiss roll. Cut the roll into 12 equal portions.
  8. Place a portion of the dough on a clean, dry surface and flatten it slightly.
  9. Roll into slightly thick 150 mm. (4’) inch diameter circle.
  10. Place approx. 1 tbsp of the stuffing in the centre.
  11. Apply little milk on the edges and fold it over to make a semi-circle, seal the edges well.
  12. Repeat steps to make remaining more karanjis, cover them with muslin cloth and keep aside.
  13. Heat the ghee in a deep non-stick pan and deep-fry a few karanjis at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
  14. Cool and store the layered karanji in an air-tight container. Use as required.
Nutrient values (Abbrv) per karanji
Energy280 cal
Protein4.5 g
Carbohydrates35.8 g
Fiber0.7 g
Fat13.2 g
Cholesterol1.3 mg
Sodium5.6 mg
Karanji Recipe, Rava Maharashtrian Karanji with step by step photos

If you like karanji
    If you like karanji
  1. If you like karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | also try other recipes like
    • quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images.
    • quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi | with 21 amazing images.
    • rasgulla recipe | Bengali rasgulla recipe | rasgulla at home | chhena rasgulla | with amazing 21 images.

what is karanji made of?
    what is karanji made of?
  1. karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | is made of cheap and easily available ingredients in India: For The Karanji Stuffing: 1/2 cup grated dry coconut (kopra), 2 tbsp ghee, 3/4 cup semolina (rava / sooji), 1 tbsp poppy seeds (khus-khus), 1/4 cup chopped mixed nuts, 1 1/2 tbsp chironji nuts, 3/4 cup powdered sugar and 1/2 tsp cardamom (elaichi) powder. See the below imageof list of ingredients for karanji.
  2. For The Dough: 1 1/2 cups plain flour (maida), 2 tbsp fine semolina (rava / sooji), 3 tbsp hot ghee, a pinch of salt and 1/2 cup milk. See the below imageof list of ingredients for karanji.
  3. Other Ingredients: 2 tbsp ghee, 1 1/2 tbsp cornflour, plain flour (maida) for dusting, milk for sealing and ghee for deep-frying. See the below imageof list of ingredients for karanji. 

how to make stuffing for karanji
    how to make stuffing for karanji
  1. To make karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | heat a broad non-stick pan, add ½ cup grated dry coconut (kopra).
  2. Dry roast the coconut on a medium flame for 1 to 2 minutes.
  3. Remove in a plate and keep aside.
  4. In the same broad non-stick pan, heat 2 tbsp ghee.
  5. Add ¾ cup semolina (rava / sooji).
  6. Sauté on a medium flame for 3 to 4 minutes.
  7. Add 1 tbsp poppy seeds (khus-khus).
  8. Add ¼ cup chopped mixed nuts.
  9. Add 1 1/2 tbsp chirongi nuts (charoli).
  10.  Sauté on a medium flame for more 2 minutes.
  11. Add the roasted coconut.
  12. Sauté on a medium flame for 1 minute.
  13. Transfer the mixture into a deep bowl and keep aside to cool completely.
  14. Add 1 cup powdered sugar. 
  15. Add ½ tsp cardamom (elaichi) powder.
  16. Mix well and keep aside.

how to make dough for karanji
    how to make dough for karanji
  1. In a deep bowl, add 1½ cups plain flour (maida).
  2. Add 2 tbsp fine semolina (rava / sooji).
  3. Add 3 tbsp hot ghee.
  4. Add a pinch of salt.
  5. Crumble and mix well using fingers. The mixture should hold the shape.
  6. Add 1/2 cup milk.
  7. Knead into a semi-soft dough.
  8. Cover with a muslin cloth and keep it aside to rest for ½ hour.
  9. Divide the dough into 6 equal portions.

how to proceed to make karanji
    how to proceed to make karanji
  1. In a small bowl, add 2 tbsp ghee and whisk it till light and fluffy.
  2. Add 2 tbsp cornflour.
  3. Mix well and keep aside.
  4. Roll a portion of the dough thin into a 225 mm. (9”) diameter circle without using flour for rolling. Similarly roll the remaining 5 portions of the dough. Keep aside.
  5. Place a rolled roti on a clean, dry surface.
  6. Apply 2 tsp of the cornflour-ghee mixture evenly over the roti.
  7. Dust some plain flour then place another rolled roti over it.
  8. Press it gently to remove air bubbles.
  9. Similary, repeat steps to make 4 more layers.
  10. Roll it gently to remove air pockets.
  11. Tightly roll into a swiss roll.
  12. Cut the roll into 12 equal portions.
  13. Place a portion of the dough on a clean, dry surface and flatten it slightly.
  14. Roll into slightly thick 150 mm. (4’’) inch diameter circle.
  15. Place approx. 1 tbsp of the stuffing in the centre.
  16. Apply little milk on the edges.
  17. Fold it over to make a semi-circle, seal the edges well.
  18. Repeat steps to make remaining more karanjis, cover them with muslin cloth and keep aside.
  19. Heat the ghee in a deep non-stick pan.
  20. Deep-fry a few karanjis at a time on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
  21. Cool and store the layered karanji in an air-tight container. Use as required.

tips to make karanji
    tips to make karanji
  1. Make sure you add hot ghee to the plain flour while making the dough for the covering, in order to get the correct flakiness and crispness of the karanji.
  2. When rolling each portion of the dough, make sure the remaining dough is covered with a muslin cloth to avoid from drying.
  3. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil.
  4. Cover the shaped karanji with a muslin cloth to avoid it from drying.
  5. Remember to cool the karanji before storing. Presence of warmth can make them soggy. It stays fresh in an air-tight container for 8 to 10 days.
  6. Deep fry the karanji on a medium flame only so they get cooked uniformly from inside also.

Reviews

Karanji Recipe, Rava Maharashtrian Karanji
 on 25 Nov 20 08:01 AM
5

It was great recipe as I tried it for the first time. Practice makes nice, good and greatest snacks or food perfect. Very glad to follow you.🙋🏻‍♀️namrata
Tarla Dalal
25 Nov 20 03:10 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Karanji Recipe, Rava Maharashtrian Karanji
 on 30 Jul 20 09:08 PM
5

Tarla Dalal
01 Aug 20 03:32 PM
   Hassa, nice to hear from u.
Karanji Recipe, Rava Maharashtrian Karanji
 on 27 Oct 17 05:21 PM
5

Karanji.. I love this recipe.. was searching karanji recipe with rawa.. and i found this.. this recipe is perfect.. and turned out great.. It nice and crispy from out..

Subscribe to Free Weekly Food Mailer