Karanji, also known as Gujiya in many parts of India, is a popular sweet enjoyed during festivals like Diwali. It’s a deep-fried pastry filled with a delicious mixture of coconut, dry fruits, and sugar, and has a crisp, flaky texture on the outside. Karanji is a perfect treat to serve during diwali celebrations, as it’s not only delicious but also beautifully festive.

Here’s how you can make Karanji at home for Diwali!

Ingredients:

For the Dough:

· All-purpose flour (maida) – 1 cup

· Semolina (sooji) – 2 tablespoons (for crunchiness)

· Ghee – 2 tablespoons (for flavor and texture)

· Salt – A pinch

· Water – As needed to knead the dough

For the Filling:

· Freshly grated coconut – 1 cup

· Sugar – 1/2 cup (adjust to taste)

· Cardamom powder – 1/2 teaspoon

· Cashew nuts – 10-12, chopped

· Almonds – 10-12, chopped

· Raisins – 2 tablespoons

· Poppy seeds – 1 teaspoon (optional)

· Ghee – 1 tablespoon (for frying the filling)

For Frying:

· Oil or ghee – Enough to deep fry the karanjis

Step-by-Step Instructions:

1. Prepare the Dough:

· Mix dry ingredients: In a large mixing bowl, combine 1 cup of all-purpose flour (maida), 2 tablespoons of semolina (sooji), and a pinch of salt.

· Add ghee: Add 2 tablespoons of ghee to the dry ingredients and rub it in with your fingers until the mixture resembles breadcrumbs.

· Knead the dough: Slowly add water to the flour mixture, little by little, and knead it into a smooth and soft dough. The dough should be firm but pliable. Cover it with a damp cloth and let it rest for about 20-30 minutes while you prepare the filling.

2. Prepare the Filling:

· Cook the filling: Heat 1 tablespoon of ghee in a pan over low heat. Add the chopped cashews, almonds, and raisins. Sauté them for about 1-2 minutes until they become slightly golden.

· Add grated coconut: Add the grated coconut to the pan and sauté it for another 3-4 minutes until it becomes lightly toasted and fragrant.

· Add sugar and flavorings: Now, add the sugar and cardamom powder to the pan. Stir well and cook for another 2-3 minutes until the sugar dissolves and the mixture becomes slightly sticky. Remove from heat and let it cool down.

3. Shape the Karanji:

· Divide the dough: Once the dough has rested, divide it into small equal-sized balls. This will help you make uniform-sized karanjis.

· Roll out the dough: Roll each ball of dough into a small circle using a rolling pin. The circle should be about 3-4 inches in diameter. Try to make it as thin as possible without tearing.

· Fill the dough circles: Place about 1 to 1.5 teaspoons of the coconut filling in the center of each rolled-out dough circle.

· Shape the karanji: Gently fold the dough over the filling to create a half-moon or crescent shape. press the edges tightly together and seal them by pinching the edges or using a fork to create a decorative pattern. Ensure there are no gaps to prevent the filling from spilling out during frying.

4. Fry the Karanjis:

· Heat the oil/ghee: Heat enough oil or ghee in a deep pan or wok to deep fry the karanjis. The oil should be hot, but not smoking, to ensure that the karanjis cook evenly and become crispy.

· Fry the karanjis: Carefully slide the prepared karanjis into the hot oil. Fry them in batches, turning them occasionally until they are golden brown and crispy. This should take about 3-4 minutes per batch, depending on the size of the karanjis and the heat of the oil.

· Drain excess oil: Once fried, remove the karanjis using a slotted spoon and place them on a paper towel to drain the excess oil.

5. Serve the Karanjis:

· Cool and serve: Allow the karanjis to cool down a little before serving. They will remain crisp once they cool, and the filling will be delightfully sweet and aromatic.

· Store: Store the karanjis in an airtight container at room temperature. They stay fresh for 4-5 days.

Tips for Perfect Karanjis:

1. Dough Consistency: The dough should be firm and not too soft. If the dough is too soft, the karanjis may break while frying. Resting the dough is important as it makes it easier to roll and shape.

2. Filling Consistency: The filling should not be too wet. If the filling is too moist, it can leak out while frying. Sauté the coconut mixture properly to remove any excess moisture before using it.

3. Sealing the Edges: Make sure to seal the edges of the karanjis tightly. If they’re not sealed well, the filling may leak out during frying.

4. Oil Temperature: Fry the karanjis on medium heat. Too hot oil can burn the outside while leaving the inside uncooked, and too cold oil will make the karanjis absorb too much oil.

5. Optional Flavorings: You can also add kesar (saffron) or rose water to the filling for extra fragrance.

Serving Suggestions:

· Serve Karanji fresh and warm during Diwali or any special occasion. You can also serve them with a cup of chai or as part of a festive sweet spread.

· Karanji can be enjoyed on its own or paired with rabri (sweetened condensed milk) or even saffron milk for an indulgent treat.

Conclusion:

Karanji is a delicious and crunchy sweet that is perfect for Diwali or any other festival. With its flaky outer crust and sweet coconut filling, it’s sure to be a hit at your diwali celebrations. Prepare this special treat, share it with your loved ones, and spread joy and sweetness this festive season!

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.