Showing you how to make authentic crispy Karanji with sweet coconut-jaggery filling - traditional Maharashtrian style. Sharing both fried & air fryer versions, make-ahead options + mistakes to avoid!
- My personal story
- Ingredients
- How to make Karanji step by step recipe
- Making Karanji Ahead of Time
- How to Store Karanji
- Common Mistakes & Fixes
- Anvita’s Top Tip for making perfect Karanji
- Related
- Final Thoughts
- Authentic Coconut & Jaggery Karanji Recipe
My personal story
Growing up in Mumbai, Diwali wasn’t complete without neighbors sharing Karanjis.Even today, the first crunchy bite followed by the soft, sweet coconut-jaggery inside instantly makes me nostalgic.
Making Karanjis can be intimidating, until you try making them. It’s literally making the filling, kneading the dough and to make life easy, we will be using a Karanji mold to get evenly shaped and sized Karanjis.
Ingredients
- See recipe card for quantities.
How to make Karanji step by step recipe
- Make the Dough: In a bowl, mix all purpose flour, semolina, and salt. Add hot ghee and rub until crumbly. Gradually add water to form a stiff dough. Cover and rest 30 mins.
- Prepare the Filling: Heat ghee in a heavy bottom pan. On low heat add the poppy seeds and coconut powder and lightly roast, followed by jaggery. Keep stirring incorporating the jaggery in the mixture until most of the moisture has evaporated. Don;t completely dry it out.
- Shape the Karanji with hand: Roll dough into small discs, place 1-2 teaspoon filling inside, fold in half, and seal edges securely (use water or milk to lock). Crimp with fork or hands.
- Shaping with mold: Roll a dough disc and place it over the mold. Add filling, lightly moisten the edge, and close the mold firmly. Remove excess dough, open the mold, and lift out the shaped Karanji. Keep covered and repeat with remaining dough.
- Fry: Heat oil/ghee on medium. Fry in small batches until crisp & golden. Drain on tissue.
Air Fryer Karanji:
- Brush shaped karanjis with ghee or oil.
- Air fry at 180°C/350°F for 12-15 mins , flipping halfway.
Making Karanji Ahead of Time
Planning for a festival or large party? You can prep in advance:
- Semi-cooked version: Half-fry them in advance, then re-fry quickly before serving to save time
- Filling: Store in fridge 1-2 days.
- Uncooked Karanji: Shape and refrigerate up to 24 hours. Fry fresh on the day of serving.
How to Store Karanji
- To refresh crispiness, reheat in an oven/air fryer for 3-4 mins .
- Store in an airtight container once cooled completely.
- Stays fresh: 4-5 days room temp , up to 10 days refrigerated.
Common Mistakes & Fixes
| Mistake | What Happens | Fix |
|---|---|---|
| Dough too soft | Karanji turns soggy & oily | Knead stiff dough, rest before shaping |
| Poor sealing of edges | Filling leaks during frying | Use a little water/milk to seal edges |
| Frying on high flame | Outer burns, inside remains raw | Fry on medium-low for even cooking |
| Overstuffed filling | Pastry breaks open | Use just 1–2 teaspoon filling per disc |
| Storing when hot | Turns soft & chewy | Cool fully before storing airtight |
Anvita’s Top Tip for making perfect Karanji
Always fry on medium-low heat to ensure the outer shell cooks evenly and becomes crisp without burning, while the filling inside cooks thoroughly. This prevents sogginess or raw dough pockets and gives that perfect golden, flaky texture every time.
Related
Looking for other recipes like this? Try these:
- Weeknight Onepot Sambar in 30 minutes
- Andhra Style Peanut Chutney | 3 flavors
- Fail-Proof Instant Rava Dosa (Crispy & Lacy)
- Soft Spongy Idlis using Idli Rava
Final Thoughts
Karanji is more than a sweet treat-it holds nostalgia, tradition, and festive warmth. With this recipe and troubleshooting tips, you’ll never have to worry about soggy or split karanjis again. And yes, the air fryer method is a game-changer for guilt-free indulgence!
So will you try the classic fried version or the lighter air fryer one first? Drop a comment below.
Ingredients
- For the dough
- 2 cups all purpose flour maida
- ¼ cup semolina
- 4 tablespoon ghee
- A pinch of Salt
- Water approx ½ cup
- For the stuffing
- 1 ½ cups of grated coconut
- 1 cup jaggery
- ¼ teaspoon cardamom powder
- For Garnish
- Dried rose petals
- Edible Gold leaves
Instructions
- Make the Dough: In a bowl, mix all purpose flour, semolina, and salt. Add hot ghee and rub until crumbly. Gradually add water to form a stiff dough. Cover and rest 30 mins.
- Prepare the Filling: Heat ghee in a heavy bottom pan. On low heat add the poppy seeds and coconut powder and lightly roast, followed by jaggery. Keep stirring incorporating the jaggery in the mixture until most of the moisture has evaporated. Don;t completely dry it out.
- Shape the Karanji with hand: Roll dough into small discs, place 1-2 teaspoon filling inside, fold in half, and seal edges securely (use water or milk to lock). Crimp with fork or hands.
- Shaping with mold: Roll a dough disc and place it over the mold. Add filling, lightly moisten the edge, and close the mold firmly. Remove excess dough, open the mold, and lift out the shaped Karanji. Keep covered and repeat with remaining dough.
- Air Fryer Karanji:
- Brush shaped karanjis with ghee or oil.
- Air fry at 180°C/350°F for 12-15 mins, flipping halfway.
Video
Notes
Nutrition
Ingredients
- For the dough
- 2 cups all purpose flour maida
- ¼ cup semolina
- 4 tablespoon ghee
- A pinch of Salt
- Water approx ½ cup
- For the stuffing
- 1 ½ cups of grated coconut
- 1 cup jaggery
- ¼ teaspoon cardamom powder
- For Garnish
- Dried rose petals
- Edible Gold leaves
Instructions
- Make the Dough: In a bowl, mix all purpose flour, semolina, and salt. Add hot ghee and rub until crumbly. Gradually add water to form a stiff dough. Cover and rest 30 mins.
- Prepare the Filling: Heat ghee in a heavy bottom pan. On low heat add the poppy seeds and coconut powder and lightly roast, followed by jaggery. Keep stirring incorporating the jaggery in the mixture until most of the moisture has evaporated. Don;t completely dry it out.
- Shape the Karanji with hand: Roll dough into small discs, place 1–2 teaspoon filling inside, fold in half, and seal edges securely (use water or milk to lock). Crimp with fork or hands.
- Shaping with mold: Roll a dough disc and place it over the mold. Add filling, lightly moisten the edge, and close the mold firmly. Remove excess dough, open the mold, and lift out the shaped Karanji. Keep covered and repeat with remaining dough.
- Air Fryer Karanji:
- Brush shaped karanjis with ghee or oil.
- Air fry at 180°C/350°F for 12–15 mins, flipping halfway.
