Dry Coconut Karanji Recipe | How To Make Karanji Crispy

Karanji Recipe pinit

Gujiya (Hindi: गुजिया), Gughara (Gujarati: ગૂઘરા), Pedakiya (Hindi: पेडाকি) or Karanjis are sweet, deep-fried dumplings that have been a part of the Indian subcontinent for centuries. The earliest mention dates back to the 12th century when jaggery and honey were covered with wheat flour which is then sun-dried.

Dry Coconut Karanji Recipe | How To Make Karanji Crispy

Difficulty: Advanced Prep Time 40 min Cook Time 40 min Total Time 1 hr 20 mins Servings: 10 Calories: 126 per piece Best Season: Suitable throughout the year

Description

Karanji is a traditional Indian sweet that is often eaten during festivals. Karanji is fried pastries with sweet stuffing. They are often called gujiya in India too. The Goan version of karanji is nevris.

Ingredients

Ingredients For Stuffing

Ingredients For Dough

Instructions

Method For Stuffing

  1. Heat ghee in a small frying pan. Add the desiccated coconut and saute stirring often till the coconut turns golden. 

  2. Remove the coconut and keep it aside. In the same pan, add sesame seeds and roast them until they pop, change color, and turn into powder. 

  3. Keep aside the other ingredients you made before!

  4. You can also chop these dry fruits. If you want, you can roast them first and then chop them or powder them. 

  5. Then add the dry fruit powder to the sesame seeds and coconut mixture. Add powdered sugar, nutmeg powder, and cardamom powder. 

  6. Mix everything well and keep the stuffing aside.

Method

  1. Take the dough and divide it in two. Roll each part into a log. Cut the logs into equal pieces. 

  2. Roll each piece between your hands to make a circle. Put some of the stuffing on one side of the circle, then fold over the other side to cover it up and seal it closed with your fingers or seal with a fork.

  3. Don't add too much filling to the karanji. The dough will be hard to shape and may break while frying. 

  4. Put some water on the dough with your fingers, then bring it together and press it. 

  5. After you have done that, take your fingers and pinch the pressed edges gently again. Make all karanjis this way.

  6. Keep your dough wet. If it dries out, the bread won't taste good.

  7. Heat oil in a pan. Make sure it is ready for frying. 

  8. Put the prepared karanji in the hot oil all at once. Do not add too many at a time because they will be crowded and won't cook well. 

  9. Fry them till they are crispy and golden brown, then take them out with a slotted spoon to drain excess oil.

Nutrition Facts

Servings 10


Amount Per Serving
Calories 126
% Daily Value *
Total Fat 8g13%
Cholesterol 2mg1%
Sodium 2mg1%
Potassium 11mg1%
Total Carbohydrate 12g4%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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