Karanji- step by step pictures – diwali recipes

        Its so good to come back to the wonderful world of blogging after a long break. I had been to India for the last three months and it had been quite eventful with my sister’s wedding,meeting friends and relatives,travelling,shopping, packing and unpacking a couple of times and falling sick at times. Now finally back in Singapore, we are trying to settle ourselves to the usual routine.

        So the recipe for today which is karanji was made at our place in India during diwali. I was meaning to post this since then , but some technical problems kept me away from posting some posts in my drafts.I am hoping to post them before the year ends.Karanji a Maharashtrian savoury is similar to somaasi in the south and gujiyas in the north. The only variation is in the kind of stuffing used. Here we have used a mixture of dessicated coconut and poppy seeds. But powdered roasted gram or dry fruits or sweetened khoya can also be used for the filling.

         So here I am posting the basic recipe for karanji with step by step pictures for the the advantage of our readers. Try making them with filling of your choice and enjoy them anytime!!!


For the cover-
1 cup Maida/all purpose flour
1 tbsp Rava/semolina
1/2 tbsp Ghee
A pinch Salt
as required Water


  1. Method– Knead the flour into a soft and firm dough mixing all the above ingredients. Shown in the picture below.

For the stuffing


  • Cuisine: north indian
  • Course: dessert
  • Cooking Technique: Deep-Frying
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins


1 cup Dessicated coconut
1/2 cup Poppy seeds/khus khus
a pinch Cardamom powder
2 cups Powdered sugar
Oil for deep frying


  1. Grate the dessicated coconut.

Roast the poppy seeds till its slightly warm. Take care that it does not turn brown. Grind it to a fine powder.

Grind the dessicated coconut to a fine powder and combine it with the powdered poppy seeds.

Add the powdered sugar to the above mixture and mix well. The stuffing is ready.

Make small balls with the dough. Roll each of them to a small circle.

Place the stuffing in the center and seal the ends as shown in the picture.

Repeat the same with rest of the dough and stuffing.

Heat the oil till it is hot. Deep fry the karanjis till they are a golden brown.


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  1. Awesome step by step wise pictures Sowmya, beautiful and crispy karanjis..

  2. wow..karanji looks fabs..dear..its looks similar to our curry piffs…bt its diff taste n filling….will try soon..bookmarked…merry christmas!

  3. Hari Chandana

    perfect karanji.. looks awesome !!

  4. Hamaree Rasoi

    Hi SowmyaKaranjis look superb. So delicious looking pieces. Deepa Hamaree Rasoi

  5. welcome back,..:-)karanji looks yum

  6. ya, we call it kajjikayalu and as u mentioned, the filling can change per preference..lovely ones there!!

  7. My fav diwali sweet.Looks perfect

  8. welcome back sowmya. very nice recipe and step by step picture.I recently bought a mould to try out somas, will give this version a try

  9. Yumm!! Glad to have you back!!

  10. Lovely festive treats!Lite Bite

  11. looks crispy………thanks for the recipe


    Yummylicious, wish I could grab some now! 😀

  13. Good to see you back, Sowmya.I too made this for Diwali but with a different stuffing. Lovely pics.

  14. rekhas kitchen

    Looks crisp and perfect my favorite

  15. in malaysia it called karipap…the inside karipap mostly curry dish potato and sometimes sardine dish…i love it…

  16. Priya Yallapantula

    wow, so well done, I recently went to India and bough the mould for gujhiyas, which would I guess fit these as well.

  17. Home Cooked Oriya Food

    welcome back…looks so yum…

  18. Well made – karanji looks delicious!!

  19. This name is new to me.. Looks good. 🙂

  20. Looks like I missed a lot of fun posts on your site while I was away on my trip! Karanjis look fabulous, great step by step pics too….

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