Authentic Karanji Recipe- Semolina Pastry with Coconut & Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Authentic Karanji Recipe – Semolina Pastry with Coconut & Sesame Seeds

Introduction

Oh, Karanji! Just the name brings back so many childhood memories of festive seasons, especially Diwali and Ganesh Chaturthi. My grandmother used to make the most incredible Karanji, and the aroma would fill the entire house. It’s a bit of work, I won’t lie, but trust me – that first bite of flaky pastry and sweet, nutty filling is so worth it. Today, I’m sharing her recipe with you, with all my little tips and tricks learned over the years. Let’s get baking!

Why You’ll Love This Recipe

This Karanji recipe isn’t just about a delicious treat; it’s about tradition. It’s a beautiful pastry, perfect for gifting or enjoying with family. The combination of the semolina pastry and the sweet coconut-sesame filling is simply divine. Plus, it stays fresh for a good amount of time, making it perfect for prepping ahead.

Ingredients

Here’s what you’ll need to make these delightful Karanjis:

• ?? cup Maida (All Purpose Flour) – about 125g
• ?? cup Rava Barik (Semolina Fine) – about 75g
• 1 cup Milk – 240ml
• 1.5 tablespoons Pure Ghee (Clarified Butter) – 22ml
• 1.5 cup Grated Dry Coconut – 150g
• ?? cup Sesame Seeds – about 60g
• 2 tablespoons Powdered sugar – 20g
• 1 teaspoon Chilly Powder – 5ml
• ?? teaspoon Mango Powder – about 5g
• 1 tablespoon Poppy Seeds – 7g
• To taste Salt
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Maida (All Purpose Flour) – Regional Variations & Uses

Maida is the star of our pastry. It gives Karanji that lovely, flaky texture. In some regions, a little wheat flour (atta) is also added for a slightly different texture. Feel free to experiment!

Rava Barik (Semolina Fine) – The Importance of Fine Grain

Using barik (fine) semolina is crucial. Coarse semolina will result in a grainy texture. This is what gives the Karanji its signature melt-in-your-mouth quality.

Pure Ghee (Clarified Butter) – Traditional vs. Modern Options

Ghee is non-negotiable, in my opinion! It adds a richness and flavor that butter just can’t match. Traditionally, homemade ghee was used, but good quality store-bought ghee works perfectly well.

Sesame Seeds – Black vs. White Sesame Seeds & Flavor Profiles

You can use either black or white sesame seeds, or even a mix! Black sesame seeds have a slightly nuttier, more intense flavor, while white sesame seeds are milder. I personally love a combination of both.

Poppy Seeds – A Unique Addition to Indian Sweets

Poppy seeds (khus khus) add a lovely texture and subtle nutty flavor. Don’t skip them – they really elevate the filling!

Dry Coconut – Fresh vs. Dried & Flavor Impact

Dried coconut is traditionally used, and it works beautifully. If you happen to have fresh coconut, you can use that too, but make sure to grate it finely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix together the ghee, salt, semolina, and flour.
2. Gradually add the milk, little by little, and knead to form a stiff dough. It should be firm, not sticky.
3. Cover the dough with a damp cloth and let it rest for at least 4-5 hours. This is important – it allows the gluten to relax and makes the dough easier to roll.
4. While the dough rests, let’s make the filling. Dry roast the sesame seeds, poppy seeds, and coconut separately until they become fragrant. Be careful not to burn them!
5. Once cooled, coarsely grind the sesame and poppy seeds.
6. Combine the ground seeds with the grated coconut, powdered sugar, chilly powder, mango powder, and salt. Mix well.
7. Now, divide the dough into small, approximately ??-inch balls.
8. Roll each ball into a 3-inch circle.
9. Place about 1 tablespoon of the filling in the center of each circle.
10. Fold the circle in half to form a semi-circle, and firmly seal the edges with a little milk.
11. Trim off any excess dough to create a neat shape.
12. Heat oil in a deep frying pan over medium heat.
13. Gently fry the Karanjis, a few at a time, basting them with hot oil to ensure they cook evenly and become golden brown.
14. Drain the fried Karanjis on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy Karanjis.
• Basting with hot oil is key to even cooking and a beautiful golden color.
• Make sure the filling is not too moist, or it might leak out during frying.

Variations

• Vegan Karanji Adaptation: Substitute the ghee with a vegan butter alternative.
• Gluten-Free Karanji Adaptation (Using Alternative Flours): Replace the maida with a gluten-free flour blend. You might need to adjust the amount of milk to achieve the right dough consistency.
• Spice Level Adjustment – Mild, Medium, or Spicy: Adjust the amount of chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations – Ganesh Chaturthi & Diwali Special: For Ganesh Chaturthi, you can shape the Karanjis into little modaks (dumplings) instead of semi-circles.

Serving Suggestions

Karanji is best enjoyed with a cup of hot chai! It’s also a lovely treat to offer guests during festivals or special occasions.

Storage Instructions

Store the cooled Karanjis in an airtight container at room temperature for up to 10 days. They actually taste even better the next day!

FAQs

What is the best way to get the perfect semi-circle shape for Karanji?

Practice makes perfect! Ensure the edges are well sealed with milk to prevent bursting. A small, sharp knife helps trim off excess dough neatly.

Can I make the dough ahead of time? If so, how should I store it?

Absolutely! You can make the dough a day in advance. Wrap it tightly in plastic wrap and refrigerate. Bring it to room temperature before rolling.

What type of oil is best for frying Karanji to achieve a golden color and crispy texture?

Groundnut oil or vegetable oil are excellent choices. Make sure the oil is hot enough, but not smoking.

Can I use jaggery instead of powdered sugar in the filling? What adjustments should I make?

Yes, you can! Jaggery will give the filling a lovely caramel flavor. You might need to add a little water while making the filling to dissolve the jaggery properly.

How can I prevent the Karanji from bursting open during frying?

Ensure the edges are tightly sealed with milk. Don’t overcrowd the pan, and maintain a medium heat. Basting with hot oil also helps.