Karanji Recipe with step by step pictures

Karanji recipe was on my bucket list since long and finally, I have successfully made them after one unsuccessful attempt. Traditional Maharashtrian Karanji recipe is a bit tricky and requires lot more effort than normal Gujiyas. But the final rich, flaky and puff pastry like texture makes all the effort worth.

Karanji Recipe

If you want to check the traditional Mawa Gujiya recipe then click on the link here. Presenting below, traditional Maharashtrian layered Karanji recipe with step by step pictures. Do try them, especially during festive occasions such as Holi, Diwali, Ganesh Chaturthi etc.

Karanji Recipe Ingredients:

For Filling (Saran)

Clarified butter (Ghee), 1 tablespoon

Semolina (Sooji), 1 tablespoon

Chopped almonds (Badam), 1 tablespoon

Chopped cashews (Kaju), 1 tablespoon

Charoli (Chironji) seeds, 1 tablespoon

Poppy seeds (Khas Khas), 1 tablespoon

Desiccated coconut (Nariyal Bura), 1 cup

Cardamom (Elaichi) seeds powder, 1/2 teaspoon

Raisins (Kishmish), 1 teaspoon

Powdered sugar, 3/4 cup

For spread (Satha):

Clarified butter (Ghee), 2 tablespoons

Cornflour, 3 tablespoons

For Karanji’s crust:

Plain flour (Maida), 2 cups + 2 tablespoons

Salt, A pinch

Clarified butter (Ghee), 2 tablespoons

Water, as required to knead a soft dough

Clarified butter or Ghee for frying the Karanji

Some plain flour (around 1 tablespoon) for dusting purpose

Some milk (around 1 tablespoon) for binding purpose

Karanji Recipe Method:

1. Heat 1 tablespoon of clarified butter or Ghee in a pan.

2. Add a tablespoon of Semolina (Sooji) into it.

3. Roast the mixture well, stirring continuously on a medium flame till it turns golden brown in color.

4. Add chopped almonds and cashews and give it quick mix.

5. Add charoli (Chironji) seeds in the pan and again mix well.

6. Add poppy seeds (Khas Khas) into the mixture and mix all things well for about 40 seconds on a low flame.

7. Add desiccated coconut (Nariyal Bura) and mix well.

8. Roast the mixture well by stirring continuously on a low flame till it turns lightly golden brown in color.

9. Place the mixture in a bowl and add cardamom (Elaichi) seeds powder in it.

10. Add raisins (Kishmish) to it.

11. Finally, add powdered sugar to it.

12. Mix it well. The filling of Karanji which is also known as Saran in Marathi is ready, keep it aside for later use.

13. Take 2 tablespoons of clarified butter (Ghee) in a bowl.

14. Mix it for about 2-3 minutes continuously. This will make the Ghee’s texture a bit creamy.

15. Add 3 tablespoons of cornflour to it.

16. Again, mix it well till the mixture becomes smooth and creamy. Satha or spread for Karanji is ready, keep it aside for later use.

17. In a large bowl, put plain flour (Maida) into it and add a pinch of salt into it. Mix well.

18. Now heat 2 tablespoons of clarified butter (Ghee) in a pan, when it turns piping hot, pour it on the plain flour and salt mixture. Hot Ghee will form bubbles on the surface.

19. Using a spoon, give it a quick mix.

20. Then, use fingers of your hands such that it achieves crumbling consistency. The texture should be like if you bind the mixture with your hand it will form a lump as shown in the picture below.

21. Now add water as required to knead a soft dough.

22. Roll the dough into a cylindrical shape.

23.  Divide the dough into three equal parts.

24. Roll each part into a circular shape.

25. After all the three dough balls are rolled, take the first circular disk of dough and place it on a flat surface. Apply prepared Satha (spread) evenly on it.

26. Satha (spread) should be generously spread to cover the entire surface of the circular disk.

27. Place the second disc on it, press firmly

28. Again, apply Satha (spread) evenly on top of the second disk.

29. Place the last disc on top of the second disk.

30. Roll the disk again using rolling pin such that all discs are glued to each other properly.

31. Apply Satha (spread) evenly on it, one last time.

32. Roll it up to form a cylindrical roll.

33. Seal both the ends of the roll.

34. Cut it, lengthwise into two halves

35. Divide them into small chunks.

36. The crust of Karanji is ready.

37. Take some plain flour (around 1 tablespoon) in a bowl. Take a prepared dough chunk in your hand.

38. Dust the side having layers with flour (Maida). 

39. Place the dusted layered side downwards and then press the dough. Roll it using a rolling pin from only one side into a size of a Poori. This step is very important and if not followed properly make an impact on the texture of Karanji. If it is rolled from both sides, layers or pleats in Karanji will not form.

40. Keep it aside, placing it the same way as it was rolled.

41. Similarly, roll the remaining chunks of the dough.

42. Take some milk (around 1 tablespoon) in a bowl. Place the disk on a flat surface, having same sides when rolled (flour dusted side facing downward). Apply milk on the edges of the crust.

43. Place some prepared filling mixture (Saran) in the center of the rolled crust.

44. Stick the edges together to make a half moon shaped Karanji.

45. Cut the edges with a knife. You can use traditional Karanji cutter also.

46. Press the edges with a fork to make a pattern. Cover it and similarly make remaining Karanjis.

47.  Heat sufficient clarified butter or Ghee (if you want you can use refined oil, but Ghee imparts a rich and delicious taste to Karanji) in a Wok or Kadai such that 2-3 Karanjis can be submerged for frying. Before putting Karanji into hot Ghee, ensure it is hot enough for frying by putting a small chunk of pastry/crust dough, if it comes on top of oil along with bubbles, then your Ghee is ready. Turn the flame to medium and gently slide 2-3 Karanjis into it. 

48. Fry them till they turn golden brown from all sides, on a medium low flame.

49. Strain them out from the heated Ghee. Make and fry all remaining Karanjis as mentioned in above steps. Place them on absorbing paper, cover it with a cotton cloth and leave them aside to get cool down completely. Once cooled down completely, store them in an airtight container.

Absolutely delicious and flaky and layered Karanji is ready to be served. Make them in advance on any festive occasion such as Holi and Deepawali (Diwali) and share them with your friends and relative, Trust me they will love the taste and texture of these yummy Maharashtrian style Gujiyas. Its crispy and flaky crust which resembles like a puff pastry makes it divine in taste.

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Karanji Recipe

 

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