Karanji Recipe | Karjikai | Gujiya Recipe – with step by step photos and video of the recipe. Karanji is a deep fried sweet dumplings with jaggery and coconut stuffing. Many use sugar in place of jaggery, but using jaggery is a little healthier option.
Festivals are around the corner, so here is a delicious sweet recipe from Maharashtrian/ South Indian Cuisine. There are many variations of it. Some people prepare dry stuffing but I liked this kind of jaggery coconut moist stuffing in Karanji.
Karjikai | Karigadabu | Gujiya Recipe – I have used fresh coconut for the filling but if you are using desiccated coconut, make sure to add a splash of milk while frying the stuffing ingredients to help keep the filling moist.
Coming to serving part, have it as it is or have it with Ghee (Clarified Butter) – it tastes so delicious.
Before going to the recipe, I would like to highlight my other sweets recipes here:
Fried Modak Recipe | Wheat Flour Modak | Ganesh Chaturthi Special,
Lauki Kheer | Sorekayi Payasa,
Vermicelli Kheer | Semiya Payasam,
Sweet Poha Prasadam | Janmashtami Special recipe | Sweet Aval,
Lauki ka Halwa | How to make Bottle Gourd Halwa | Sorekayi Halwa
KARANJI | KARJIKAI RECIPE VIDEO:
Suggested Watch : Fried Modak Recipe | Wheat Flour Modak | Ganesh Chaturthi Special recipe
RECIPE CARD FOR KARANJI | KARJIKAI
Karanji Recipe | Karjikai | Karigadabu | Gujiya Recipe
Ingredients
- 1.5 cup 1.5 cup Wheat flour
- 1/2 tsp Salt Optional
- 1 tsp Ghee
- Water to knead the dough
- 1.5 cup Grated Coconut
- 1 cup Jaggery
- 2 TBSP White Sesame seeds
- 1/4 tsp Cardamom Powder
- 2 tsp Cashews Optional
- Oil for deep frying
Instructions
Dough Preparation
- Take 1.5 cups of Whole Wheat Flour in a mixing bowl.
- Add Salt(optional), Ghee. Crumble and mix it well. Before adding the water.
- After that add little water and start kneading the dough. Use was as required.
- Knead it to a smooth dough.
- Cover it and Rest that for 20 minutes.
Stuffing Preparation
- In a large kadai, add 1.5 cups of Grated coconut.
- Add 1 cup of Jaggery to it.
- Mix well on a low flame, keep stirring otherwise it will stick to the bottom of the kadai.
- Jaggery will melt and forms a moist mixture.
- Then add white sesame seeds, cardamom powder, and cashews.
- Mix well and the stuffing is ready. Let it cool for sometime.
Preparing Karanji | Karjikai
- Knead the dough again after 20 minutes. and take lemon sized ball.
- Dust with wheat flour and roll it thin.
- Cut it into round shape using a small plate or anything.
- Put the stuffing in the center.
- Fold it, press and seal the edges
- Using a fork you can make a design like this.
- Deep Fry in Hot oil, (once the oil is hot, lower the flame and fry)
- Fry till they get golden brown colour.
- Crispy and tasty Karanji is ready. You can have it hot or store it in a air tight container for more than a week.
Video
Notes
Dough Preparation:
- Take 1.5 cups of Whole Wheat Flour in a mixing bowl.
- Add Salt(optional), Ghee. Crumble and mix it well. Before adding the water.
- After that add little water and start kneading the dough. Use water as required.
- Knead it to a smooth dough.
- Cover and Rest that for 20 minutes.
Stuffing Preparation:
- In a large kadai, add 1.5 cups of Grated coconut.
- Add 1 cup of Jaggery to it.
- Mix well on a low flame, keep stirring otherwise it will stick to the bottom of the kadai.
- Jaggery will melt and forms a moist mixture.
- Then add white sesame seeds, cardamom powder, and cashews.
- Mix well and the stuffing is ready. Let it cool for sometime.
Preparing Karanji | Karjikai:
- Knead the dough again after 20 minutes. and take lemon sized ball.
- Dust with wheat flour and roll it thin.
- Cut it into round shape using a plate or anything.
- Put the stuffing in the center.
- Fold it like it is showed in the below picture. and press it properly, otherwise stuffing may get into the oil while deep frying.
- If you wish make a design from the fork.
- Deep Fry in Hot oil, (once the oil is hot, lower the flame and fry). Fry till they are little golden brown in colour. ( or the oil bubbles reduce – that’s when you need to remove the karanji)
- Fry till they get golden brown colour.
- Crispy and tasty Karanji is ready. You can have it hot or store it in a air tight container for more than a week.
TIPS & VARIATION :
- Based on the stuffing variation, taste of the Karanji may vary.
- You can use All purpose flour in place of wheat flour. In that case you need to add little rava while kneading the dough.
FREQUENTLY ASKED QUESTIONS:
1. How to make Karanji without mould?
You can make Karanji very easily without mould also. Once you put the stuffing fold it into half, and press the edges properly.
2. How can I make crispy Karanji?
You need to roll it thin or add little rava while kneading the dough.
Karjikai is very nice sweet
Thank you so much 🙂
Does this soften on cooling?
Yes. If you want it crispy, You will have to keep in an airtight container once they come to room temperature.