Karanji (Deep Fried Sweet Dumpling)

- Submitted by Trupti

(Gujia, Gughara, Pedakiya, Somas)

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Karanji is a Maharashtrian sweet deep fried dumpling made during Diwali. It’s a sweet dish made with tremendous patience but once you bite it just melts in mouth. Karanji is also called as Gujia.

Recipe For Karanji

Ingredients

• Maida – 1 cup (sieved)
• Chirote Rava – 1-2 tbsp
• Ghee – 2 tbsp

For Filling

• Dry Grated Coconut  - 1 cup
• Poppy Seeds (Khus Khus, Kasa Kasa) – 1 tbsp
• Khova – 3-4 tbsp
• Powdered Sugar – to taste
• Cardamom (Elachi) Powder – 1 tsp
• Nutmeg Powder – ½ tsp
• Ghee – ½ tbsp

Method

1. In a mixing bowl take 1 vati (cup) sieved maida, 1 -2 tbsp chirote rava and give a good mix to it.
2. Add 2 big spoon sajuk tup (ghee) and apply to maida-rava mixture. Mix it properly so ghee spreads throughout.  This step is important as it makes karanji crunchy.
3. With the help of water knead to form a soft dough. Add water in batches as very less water will be required. The dough should not be too loose or too tight.
4. Cover with moist cotton cloth and leave it aside while you prepare the filling.
5. In a kadai with 1/2 tbsp ghee(tup), roast khava (3-4 spoon) till it turns golden brown. Be careful not to burn it, so roast on small flame and keep it aside.
6. In the same kadai, dry roast grated dry coconut and 1 tbsp dry khuskhus (poppy seeds) on small flame till it turn golden brown. Allow it to cool.
7. Add powdered sugar, cardamom (elachi) powder and little nutmeg (jaiphal) powder. You can also add dry fruits of your choice.
8. Add the roasted khoya to this. (I added this as it is easier for stuffing). Now the stuffing is ready.
9. Make lemon size balls of the kneaded dough and make small puris.
10. In the center of the puri add little stuffing. A small trick to add stuffing is to place your thumb as diameter on puri and index finger makes small acute angle. Add stuffing in between two fingers and then easily fold the puri.
11. Stick the edges of the puri with help of milk. Press and stick very properly so that while frying stuffing should not come out and spoil the oil.
12. You can press with fork also or you can use pizza cutter too in order to get a cute design on the karanji. We get many karanji cutters in the market these days.
13. Deep fry the karanji in sajuk tup (ghee) on low flame till golden brown in colour. Frying karanji very carefully is an art. Always fry on low flame and if possible fry only one or two at a time.

Tips

• While frying karanjis, always cover the rest of the karanjis with moist cotton cloth.

Karanji along with other Diwali snacks

More Diwali Snack Recipes

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