📝 About This Recipe
A centerpiece of the Diwali 'Faral' platter, Karanji (also known as Gujiya) is a magnificent crescent-shaped pastry featuring a crisp, flaky crust and a decadent heart of sweetened coconut and nuts. This recipe balances the aromatic warmth of green cardamom with the rich texture of roasted semolina and desiccated coconut, creating a symphony of textures in every bite. Whether you call it Karanji in Maharashtra or Gujiya in North India, these golden pockets of joy represent the sweetness of the Festival of Lights.
🥗 Ingredients
For the Pastry Shell (Crust)
- 2 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Fine Semolina (Chiroti Rava) (adds extra crunch)
- 3 tablespoons Ghee (Clarified Butter) (heated until smoking hot (Moyan))
- 1/4 teaspoon Salt
- 3/4 cup Whole Milk (cold or room temperature, for kneading)
For the Sweet Filling
- 1.5 cups Desiccated Coconut (unsweetened, fine)
- 1 cup Powdered Sugar (adjust to taste)
- 1/4 cup Semolina (Rava) (roasted until golden)
- 1 teaspoon Cardamom Powder (freshly ground)
- 1 tablespoon Poppy Seeds (Khus Khus) (toasted)
- 1 tablespoon Charoli (Chironji) nuts (traditional Indian nut)
- 1/4 cup Almonds and Cashews (finely chopped and toasted)
- 1 pinch Saffron Strands (crushed)
For Frying and Assembly
- 3 cups Ghee or Vegetable Oil (for deep frying)
- 2 tablespoons Milk or Water (for sealing the edges)
👨🍳 Instructions
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1
In a large mixing bowl, combine the all-purpose flour, semolina, and salt. Whisk them together to ensure even distribution.
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2
Heat 3 tablespoons of ghee in a small pan until it starts smoking. Carefully pour this 'hot moyan' over the flour mixture; it should sizzle upon contact. Use a spoon to mix, then once cool enough to touch, rub the ghee into the flour with your fingertips until the texture resembles breadcrumbs.
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3
Gradually add milk, a little at a time, and knead into a firm, smooth dough. The dough should be stiffer than a roti dough. Cover with a damp cloth and let it rest for at least 30 minutes.
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4
While the dough rests, prepare the filling. In a heavy-bottomed pan, lightly toast the desiccated coconut on low heat until it turns aromatic and very pale golden. Remove to a plate.
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5
In the same pan, roast the semolina (rava) with a teaspoon of ghee until it turns golden brown and smells nutty. Add the poppy seeds in the last minute of roasting.
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6
In a large bowl, combine the toasted coconut, roasted semolina, powdered sugar, cardamom powder, chopped nuts, charoli, and crushed saffron. Mix thoroughly and ensure there are no lumps of sugar.
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7
After the dough has rested, knead it again for a minute. Divide the dough into small, equal-sized balls (about the size of a large marble).
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8
Roll a dough ball into a thin, even circle about 4 inches in diameter. Keep the edges slightly thinner than the center.
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9
Place 1.5 to 2 tablespoons of the coconut filling on one half of the circle, leaving a 1/2-inch border around the edge.
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10
Lightly moisten the edges of the circle with a drop of milk. Fold the other half over the filling to create a semi-circle. Press the edges firmly to seal, ensuring no air is trapped inside.
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11
Use a Karanji cutter (serrated wheel) to trim the excess edge, or press with a fork to create a decorative pattern. Ensure the seal is tight so it doesn't open during frying.
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12
Heat ghee or oil in a kadhai (deep frying pan) on medium-low heat. To test, drop a small piece of dough; it should rise slowly to the surface.
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13
Gently slide 2-3 Karanjis into the oil. Fry on low to medium heat, flipping occasionally, until they turn a beautiful uniform golden brown on both sides (about 4-5 minutes per batch).
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14
Drain on paper towels and allow them to cool completely. They will become crispier as they cool.
💡 Chef's Tips
Always use 'hot ghee' (Moyan) for the dough to ensure a flaky, 'khuskhushit' texture. Never fry on high heat; low and steady heat ensures the pastry is cooked through and stays crisp for weeks. Ensure the coconut filling is completely dry; any moisture will make the Karanji soggy over time. If you don't have a cutter, you can 'braid' the edges by pinching and folding (the 'Ghot' method) for a traditional look. Store in an airtight container only after they have reached room temperature to prevent condensation.
🍽️ Serving Suggestions
Serve as part of a traditional Diwali Faral platter alongside savory snacks like Chakli and Sev. Pair with a warm cup of Masala Chai for a perfect afternoon festive treat. Serve slightly warm with a drizzle of extra Ghee for an indulgent dessert experience. Place in decorative boxes to give as 'Meethai' gifts to friends and family during the festival.