Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Karanji (Sweet Coconut Puffs)

Deep-fried half-moon pastries with a crispy, flaky outer shell encasing a sweet filling of dry coconut, sugar, sesame and poppy seeds — the most iconic sweet in Maharashtra's Diwali faral (festival sweet-snack platter). Shaped like a crescent moon and fried to a deep golden colour, karanji keeps well for 10–15 days and is made in large batches as Diwali gifts for neighbours and relatives.

🧺 Ingredients

• 2 cups (240 g) maida (refined flour)
• 3 tbsp ghee or oil (for moyan / shortening)
• Pinch of salt
• Warm water to knead (~80–100 ml)
• 1½ cups (135 g) dry desiccated coconut (khobra, coarsely grated — not fresh)
• ¾ cup (150 g) powdered sugar
• 2 tbsp white sesame seeds (til), dry-roasted
• 2 tbsp poppy seeds (khus khus), dry-roasted
• 1 tsp cardamom powder
• 2 tbsp charoli seeds
• 1 tbsp cashews, finely chopped
• 1 tbsp raisins, finely chopped
• Oil for deep frying
• Store in an airtight tin at room temperature; properly fried karanji lasts 2 weeks

👩‍🍳 How to make Karanji

1. In a dry pan over low heat, dry-roast desiccated coconut for 3–4 minutes, stirring constantly, until lightly golden and fragrant.
2. Watch carefully — coconut burns quickly.
3. Remove, cool completely.
4. Combine roasted coconut, powdered sugar, roasted sesame, poppy seeds, cardamom, charoli, cashews and raisins in a bowl.
5. Mix well.
6. Taste — it should be sweet, fragrant and slightly crunchy.
7. The filling must be completely dry.
8. Divide into 30 equal portions.
9. Rub 3 tbsp ghee into maida and salt until the mixture resembles coarse breadcrumbs.
10. Add warm water gradually.
11. Knead for 5 minutes into a moderately stiff, smooth dough (stiffer than chapati, not crumbly).
12. Cover and rest 20 minutes.
13. Divide dough into 30 balls.
14. Roll each ball into a 4-inch thin round.
15. Place 1 portion of filling in the centre.
16. Fold into a half-moon, pressing the edges together firmly.
17. Crimp the sealed edge decoratively using a fork or the traditional karanji crimping wheel (pateri). *The seal must be airtight — any gap will cause filling to spill and karanji to burst during frying.*
18. Heat oil in a kadhai over medium heat (165°C).
19. Fry 5–6 karanji at a time for 5–6 minutes, turning occasionally, until uniformly deep golden-brown all over.
20. Fry on medium heat throughout — low heat makes them oily, high heat browns them before the shell cooks through.
21. Remove, drain on a paper towel-lined tray.
22. Cool completely before storing.

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