Diwali Karanji

These deep fried, crescent shaped treats are a Maharashtrian delicacy and no Diwali is complete without a plateful of them!

This crumbly sweet is often filled with coconut goodness, poppy paste, semolina, nuts and spices. You can replace the jaggery with powdered sugar - but for a more traditional tasting Karanji we suggest splurging on some jaggery for your kitchen. While you can use oil to fry them - we suggest frying them in ghee to make them in the most traditional way. These Karanji's can be stored in an airtight jar in a cool dry area.

Celebrate an indulgent Diwali this year with a plate of traditional chaklis and warm homemade Karanji's.



For outer covering:
1 cup All Purpose Flour/ Maida
1/4 cup Semolina/ Sooji/ Rawa
2 tsp Hot Ghee
1/2 cup Warm Milk
pinch of salt

For filling:
1/2 cup Jaggery
2 tsp Poppy Seeds
2 tsp Semolina/ Sooji/ Rawa
1 cup Dry Grated Coconut
1 tbsp chopped Raisins
1 tbsp chopped Cashews
1 tbsp Assorted Dry Fruits/ Nuts of choice (optional)
1/2 tsp Cardamom Powder
2 tbsp Ghee

Ghee for frying


Making Outer Covering:

Add the flour, sooji and salt in a bowl.

Mix the hot ghee into the dry ingredients.

Once the ghee has been incorporated, make a well in the middle and slowly incorporate the warm milk until a stiff dough is formed.

Cover the dough with a damp kitchen cloth and set it aside while you prepare the filling.

Making Filling:

Dry roast the cashews, poppy seeds and sooji until they turn a light golden brown colour.

Add the ghee and coconut to the poppy and sooji and saute until aromatic.

Combine raisins, dry fruits and nuts, cardamom powder and jaggery with the rest of the filling and mix well until everything is combined.

Making Karanji:

Take the outer covering dough and knead until smooth. Divide into 8-10 equal size balls.

Roll the balls out into thin puri-like circles, 4 to 5 inch wide each.

Add about 1 - 1 1/2 tbsp filling to each and wet the edges with some milk.

Fold over to form crescent shapes and seal the edges well. Use a form to create traditional karanji patterns at the seams. Repeat until all the dough has been filled.

Heat ghee for frying in a kadhai. When the ghee is hot enough, drop each karanji into the ghee and deep fry until golden and crunchy.

Once all of them are done frying, allow them to cool to room temperature before serving!

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