Photo: Subhransuphotography · CC BY-SA 4.0 · Wikimedia Commons

Goa · Snack

Goan Karanji

Traditional 2. Goan Karanji recipe

🧺 Ingredients

• All-purpose flour (maida) — 300g
• Salt — 0.5 tsp
• Ghee — 4.5 tbsp
• Warm water — 100-125ml (as needed)
• Desiccated/shredded coconut — 180g (finely shredded)
• Jaggery (gur) — 200g, grated fine
• Sesame seeds (til) — 2 tbsp
• Cashew pieces — 40g, finely chopped
• Raisins — 30g, finely chopped
• Poppy seeds (khus khus) — 1 tbsp (optional)
• Nutmeg powder — 0.25 tsp
• Cardamom powder — 0.5 tsp
• Oil for deep frying — 1000ml

👩‍🍳 How to make Goan Karanji

1. Make dough: Mix maida, salt in bowl
2. Add 3 tbsp ghee, rub with fingertips until breadcrumb texture (2 min)
3. Add warm water slowly, knead to soft, smooth dough (consistency: soft but not sticky, like pizza dough)
4. If dry, add water 1 tbsp at a time; if wet, add maida 1 tbsp
5. Knead 5 min until smooth and elastic
6. Let dough rest 20 min covered with damp cloth
7. Make filling: Heat remaining 1.5 tbsp ghee in pan over low heat
8. Add coconut, jaggery, stir constantly 4-5 min until mixture binds together and ghee is absorbed
9. Add sesame seeds, cashew pieces, raisins, poppy seeds, nutmeg powder, cardamom powder
10. Mix well, cook 1-2 min more (mixture should hold shape when pressed but still be moist)
11. Remove filling to plate, cool completely (15 min)
12. Divide dough into 20-24 equal portions, roll into balls
13. Roll each ball between plastic sheets into thin circle (3-inch diameter, thin like chapati)
14. Place 1.5 tbsp filling on one half of circle
15. Fold in half to form semicircle, press edges firmly to seal
16. Optional: crimp edges with fork for decorative pattern
17. Heat oil to 170°C (test: wooden stick should have steady bubbles)
18. Deep fry 3-4 pieces at a time (don't crowd), 3-4 min total until golden brown on both sides
19. Oil should not be too hot (filling won't cook through) or too cool (karanji becomes greasy)
20. Remove with slotted spoon, drain thoroughly on paper towel
21. Cool on wire rack (becomes crispier as it cools)
22. Store in airtight container, lasts 5-7 days
23. ---

Track the macros of Goan Karanji and 100s of Indian dishes with Nutri Macro India.