Maharashtrian Coconut Karanji
Maharashtrian coconut karanji is a Diwali pastry with a flaky fried shell and dry coconut, poppy seed, nut and cardamom filling.
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1 hr 30 mintotal
1 hr hands-on30 min hands-off
Prep 30 min · Cook 30 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
The dough rests for 30 minutes before rolling, and the karanjis need to cool completely before storage so they stay crisp.
Method
In a mixing bowl, combine the all-purpose flour and semolina. Pour the intensely hot melted ghee (mohan) directly over the flour to aerate it. Mix thoroughly until the texture mimics coarse breadcrumbs.
Gradually add the water and knead into a semi-stiff, firm dough. Cover with a damp cloth and set aside to rest for 30 minutes to allow the gluten to relax.
30 min
To construct the aromatic filling, combine the grated dry coconut, powdered sugar, cardamom powder, roasted poppy seeds, and chopped mixed nuts in a separate bowl.
Divide the rested dough into uniform, small portions. Roll each portion into a thin round circle (puri).
Add a spoonful of the coconut filling to the centre. Moisten the edge lightly with water, fold into a half-moon and seal the edges well by pinching them or using a fluted cutter.
Heat the cooking oil to a medium heat in a deep, heavy-bottomed pan. Deep fry the karanjis in small batches until they turn golden-brown, blister-free crust.
Remove with a slotted spoon and drain completely on paper towels. Let them cool completely prior to storing in an airtight container.
How to tell it's done
The shell should be pale golden, crisp and flaky, with a dry aromatic coconut filling that does not leak.
Getting it right
Tip
Fry on steady medium heat. If the oil is too hot, the shell blisters and browns before the inner dough cooks.
What to serve it with
Serve coconut karanji with Diwali faral snacks such as chakli, chivda and shankarpali.
Common mistakes
- The karanjis blister or open in the oil.
- Roll evenly, seal the edges firmly, and fry at medium heat rather than rushing with very hot oil.
Storing and reheating
Cool karanjis completely and store in an airtight container at room temperature for up to 2 weeks. Keep the container dry.
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