Authentic Coconut Karanji Recipe – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Karanji Recipe – Traditional Indian Sweet

Hey everyone! If you’ve ever been to an Indian festival or celebration, chances are you’ve spotted these delightful, crescent-shaped pockets of goodness – Karanji! These flaky, sweet treats are a staple in Maharashtrian and Goan cuisine, and honestly, they just feel like home. I first made these with my Aaji (grandmother) when I was little, and the memory of her patiently guiding me through each fold is something I cherish. Today, I’m so excited to share her recipe with you!

Why You’ll Love This Recipe

This Coconut Karanji recipe isn’t just about a sweet treat; it’s about tradition. It’s about the joy of making something with your hands and sharing it with loved ones. Plus, the combination of the crispy outer layer and the sweet, fragrant coconut filling is simply irresistible. Trust me, one bite and you’ll be hooked! This recipe makes about 20-22 pieces, perfect for sharing (or not!).

Prep time: 30 mins
Cooking time: 30 mins
Difficulty: Medium

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 1 cup All Purpose Flour (Maida)
• 1 cup Semolina Fine (Rava Barik)
• 1 cup Fresh scraped Coconut
• ¾ cup Milk (approximately 180ml)
• 1 tablespoon Pure Ghee
• ¾ cup Sugar (approximately 150g)
• ½ teaspoon Cardamom Powder
• 2 pinch Saffron
• ¼ teaspoon Salt (approximately 1.5g)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

All Purpose Flour (Maida) – Regional Variations & Uses

Maida is the key to that signature flaky texture. In some regions, a little wheat flour (atta) is also added for a slightly different texture – feel free to experiment with substituting ¼ cup of maida with atta!

Semolina Fine (Rava Barik) – Texture & Purpose

Don’t skip the rava! The fine semolina adds a lovely crispness to the dough. Make sure it’s the barik (fine) variety, not the coarser one used for upma.

Fresh Scraped Coconut – Fresh vs. Dried & Preparation

Freshly scraped coconut is best, hands down. It has a natural sweetness and moisture that dried coconut just can’t match. If you absolutely must use dried coconut, rehydrate it by soaking it in a little warm milk for about 15-20 minutes before using.

Pure Ghee – Traditional Significance & Substitutions

Ghee is traditional and adds a wonderful flavor. But, if you prefer, you can use a neutral-flavored oil for frying. For the dough, ghee adds a richness and helps create that flaky texture.

Saffron – Quality & Blooming Techniques

A little saffron goes a long way! Blooming it in a tablespoon of warm milk brings out its color and flavor beautifully. Just soak the saffron strands in the milk for about 10-15 minutes before adding it to the filling.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best – the aroma is incredible! But good quality store-bought cardamom powder works just fine too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the maida, rava, ghee, and salt. Start adding the milk gradually, kneading until you form a stiff dough. This might take a little elbow grease!
2. Rest the Dough: Once the dough comes together, cover it with a damp cloth and let it rest for at least 4-5 hours. This is crucial for developing the gluten and achieving that flaky texture.
3. Prepare the Filling: While the dough rests, let’s make the filling. In a pan, combine the coconut, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture is dry and starts to come together.
4. Add Flavor: Take the pan off the heat and stir in the cardamom powder and the saffron-milk mixture. Let the filling cool completely, then pulse it a few times in a food processor or blender to get a coarse powder. Don’t over-process it – you want some texture!
5. Shape the Karanji: Divide the dough into small, equal-sized balls. Roll each ball into a small circle (about 3-4 inches in diameter). Place a spoonful of the coconut filling in the center of each circle.
6. Seal & Trim: Fold the circle in half to form a semi-circle, and seal the edges tightly with a little milk. Use a fork to crimp the edges for a decorative touch and to ensure they’re well sealed. Trim off any excess dough.
7. Fry to Golden Perfection: Heat ghee or oil in a deep frying pan over low heat. Gently place the karanjis in the hot oil, being careful not to overcrowd the pan. Fry until golden brown, flipping occasionally. Pro tip: Gently splash hot oil over the top of the karanjis while frying – this helps them puff up and cook evenly.
8. Drain & Enjoy: Remove the karanjis from the oil and drain them on paper towels. Serve warm, or store in an airtight container for up to 3-4 days.

Expert Tips

• Don’t rush the dough resting time! It’s essential for a flaky crust.
• Keep the rolled-out karanjis covered with a damp cloth to prevent them from drying out.
• Fry on low heat to ensure the filling cooks through and the crust gets beautifully golden.

Variations

Want to switch things up? Here are a few ideas:

Vegan Karanji Adaptation

Substitute the ghee with a vegan butter alternative or coconut oil. Use plant-based milk for the dough and to seal the edges.

Gluten-Free Karanji Adaptation (Using Alternative Flours)

Replace the maida with a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca starch works well. You might need to adjust the amount of milk to get the right dough consistency.

Spice Level Adjustment (Adding a Hint of Nutmeg or Cloves)

My friend, Priya, loves adding a tiny pinch of nutmeg or cloves to the filling for a warmer, more complex flavor. It’s delicious!

Festival Adaptations (Ganesh Chaturthi, Diwali)

Karanji is a must-have for Ganesh Chaturthi and Diwali! You can make larger batches and gift them to friends and family.

Serving Suggestions

Karanji is delicious on its own with a cup of chai. It also pairs beautifully with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store cooled karanjis in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness over time, but they’ll still be delicious!

FAQs

What is the secret to flaky Karanji?

The key is the resting time for the dough and using the right ratio of maida and rava. Don’t skip either!

Can I make the filling ahead of time?

Absolutely! The filling can be made a day or two in advance and stored in an airtight container in the refrigerator.

What oil is best for frying Karanji?

Ghee is traditional, but a neutral-flavored oil like vegetable or canola oil works well too.

How do I prevent the Karanji from bursting while frying?

Fry on low heat and gently splash hot oil over the top of the karanjis. Make sure the edges are well sealed.

Can I freeze uncooked Karanji?

Yes, you can! Place the shaped, uncooked karanjis on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Fry them directly from frozen, adding a minute or two to the cooking time.

Enjoy making these delicious karanjis! I hope this recipe brings a little bit of Indian sweetness into your kitchen. Let me know how they turn out in the comments below!