Authentic Karanji Recipe- Coconut & Poppy Seed Indian Pastry

Last Updated on 3 months by Neha Deshmukh

Authentic Karanji Recipe – Coconut & Poppy Seed Indian Pastry

Introduction

Oh, Karanji! Just the name brings back so many childhood memories of festive seasons and my grandmother’s kitchen filled with the sweet aroma of frying pastries. These little pockets of goodness – flaky, golden, and bursting with a sweet coconut and poppy seed filling – are a staple in many Indian households, especially during celebrations. I first attempted making these myself during Diwali, and let me tell you, it was a learning experience! But with a little patience and this recipe, you’ll be whipping up batches of these delightful treats in no time.

Why You’ll Love This Recipe

This Karanji recipe isn’t just about following steps; it’s about recreating a tradition. It’s a little bit of effort for a whole lot of deliciousness. You’ll love how the crispy outer layer gives way to a sweet, subtly nutty filling. Plus, they keep well, making them perfect for gifting or enjoying over a few days (if they last that long!).

Ingredients

Here’s what you’ll need to make these amazing Karanji:

• ¾ cup Maida (All purpose flour) – about 100g
• ¾ cup Fine Semolina (Rava Barik) – about 90g
• 2 cups Grated Dry Coconut – about 200g
• 1 cup Milk – 240ml
• 1 ½ tablespoons Pure Ghee (Clarified Butter) – about 21g
• ¾ cup Powdered Sugar – about 96g
• ½ teaspoon Cardamom Powder – about 2.5g
• 1 tablespoon Poppy Seeds (Khaskhas) – about 10g
• ¼ teaspoon Salt – about 1.5g
• As needed Vanaspati Ghee/Refined Oil (for frying)

Ingredient Notes

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

Maida (All Purpose Flour) – Choosing the Right Brand

I usually prefer using a brand known for consistent quality. It really impacts the texture. You can substitute with 1 cup of all-purpose flour (about 120g) if needed.

Fine Semolina (Rava Barik) – Texture and Purpose

The barik (fine) variety is key here. It gives the Karanji that lovely, slightly grainy texture. Don’t use the coarser variety, or it won’t be quite the same.

Grated Dry Coconut – Fresh vs. Store-Bought

Freshly grated coconut is amazing if you can get it, but good quality store-bought works perfectly well. Just make sure it’s not overly dry.

Poppy Seeds (Khaskhas) – Roasting for Flavor

Don’t skip roasting the poppy seeds! It brings out their nutty flavor and prevents them from being too overpowering.

Pure Ghee (Clarified Butter) – The Importance of Quality

Ghee adds a richness that oil just can’t match. Use a good quality ghee for the best flavor. You can substitute with oil, but the taste will be slightly different.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best, but store-bought is fine in a pinch. Just make sure it’s fragrant!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the maida, semolina, ghee, and salt.
2. Gradually add the milk, mixing until a stiff dough forms. It should come together nicely, but not be sticky.
3. Cover the dough and let it rest for at least 4-5 hours. This is important – it allows the gluten to relax, making the Karanji flaky.
4. While the dough rests, let’s prepare the filling. Grate the dry coconut and remove any dark skin.
5. Roast the grated coconut and poppy seeds separately in a dry pan until golden brown. Keep a close eye on them, as they burn easily!
6. Coarsely grind the roasted poppy seeds. Then, in a bowl, combine the ground poppy seeds, roasted coconut, powdered sugar, and cardamom powder. Mix well – this is your delicious filling!
7. Now, knead the rested dough for a few minutes.
8. Roll out small balls of dough into 3-inch circles. They don’t have to be perfect!
9. Place about 1 tablespoon of filling in the center of each circle.
10. Fold the circle in half to form a semi-circle and seal the edges tightly with a little milk. This is where a good seal is crucial to prevent bursting during frying.
11. Heat oil or ghee on low-medium flame.
12. Gently fry the Karanji until golden brown, about 3-4 minutes per side. Splashing hot oil over the top helps them cook evenly and puff up.
13. Drain the fried Karanji on tissue paper to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• A low to medium flame is your friend! It ensures the Karanji cook through without burning.
• Sealing the edges really well is key. No one wants a filling explosion!

Variations

I love experimenting with this recipe!

Vegan Karanji Adaptation

My friend, who’s vegan, loves these! Simply substitute the ghee with a vegan butter alternative and use plant-based milk.

Gluten-Free Karanji Adaptation (Using Alternative Flours)

For a gluten-free version, try using a blend of rice flour and almond flour. It will change the texture slightly, but still be delicious.

Spice Level Adjustment – Adding a Hint of Nutmeg

A tiny pinch of nutmeg in the filling adds a lovely warmth. My mom always adds it!

Festival Adaptations – Making Karanji for Diwali, Holi, or Ganesh Chaturthi

During Diwali, I often add a few strands of saffron to the filling for a festive touch.

Serving Suggestions

Karanji are best enjoyed with a cup of hot chai! They also make a lovely addition to any festive platter.

Storage Instructions

Once cooled completely, store the Karanji in an airtight container for up to 10 days. They tend to lose their crispness over time, but they’ll still taste amazing!

FAQs

What is the secret to flaky Karanji?

Resting the dough for a good 4-5 hours is the biggest secret! It allows the gluten to relax, resulting in a flaky texture.

Can I make the filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What type of oil is best for frying Karanji?

Traditionally, ghee is used for the best flavor. However, you can use refined oil or vanaspati ghee as well.

How do I prevent the Karanji from bursting while frying?

Ensure the edges are sealed tightly with milk. Also, maintain a low to medium flame.

Can I freeze un-fried Karanji?

Yes, you can! Place the assembled, un-fried Karanji on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Fry them directly from frozen, adding a minute or two to the cooking time.