Traditional Karanji/gujiya- Tasty,crispy karanji recipe can be deep fried, air fried, bake- Oil Free

Marathi :    • पारंपारिक करंजी/कानवले- स्वादिष्ट, खु...  
Hindi :    • पारंपरिक करंजी/गुजिया- स्वादिष्ट,खस्त...  

Traditional Karanji (gujiya)

Cuisine : Indian, Maharashtrian
Course : Snack, Sweet
Diet : Vegetarian

Prep Time : 20 Minutes
Cooking Time : 20 Minutes
Total Time : 40 Minutes

Servings : 20
Nutrition Info (Estimation only)
150 Calories Per Serving

Ingredients :


For Karanji Stuffing (Saran) :

1 tbsp - Ghee
3 tbsp - Chopped Almond
3 tbsp - Chopped Cashew
1 tbsp - Chopped Pistachios
¼ cup - Raisins
1 tbsp - Charoli
1 cup - Desiccated Coconut (Dry Grated Coconut)
¼ cup - Rava (Semolina / Sooji)
1 tbsp - Poppy Seeds
Pinch Of Salt
1 cup - Powdered Sugar (Adjust to taste)
1 tsp - Cardamom Powder

For The Dough :
1 Cup - All Purpose Flour (Maida)
Pinch Of Salt
1 tbsp - Ghee
⅓ cup - Water (As Needed)
Oil For Deep Frying


Directions :

For Making Karanji Stuffing (Saran) :
In a low heated pan, add 1 tbsp ghee
Add 3 tbsp chopped almond
Fry them until they change color
Remove in a bowl and keep it aside
Add 3 tbsp chopped cashew
Fry them until they turn golden
Remove in a bowl and keep it aside
Add 1 tbsp chopped pistachios
Fry them until they turn golden brown
Remove in a bowl and keep it aside
Add ¼ cup raisins
Fry them until they change color and turn round
Remove in a bowl and keep it aside
Add 1 tbsp charoli
Fry them until they turn golden brown
Remove in a bowl and keep it aside
Add 1 cup grated dried coconut
Roast until it becomes light golden
Remove in a bowl and keep it aside
Add ¼ cup rava
Roast until it becomes light golden
Remove in a bowl and keep it aside
Add 1 tbsp poppy seeds
Roast until it becomes light golden
*Remove in a bowl
Mix well
Allow the coconut mixture to cool down
Add 1 cup powdered sugar
Add pinch of salt
Add 1 tsp cardamom powder
Add fried dry fruits to coconut mixture
Mix well and keep aside

For Making Karanji Dough :
In a mixing bowl, add 1 cup maida
Add pinch of salt
Mix well
Add 1 tbsp ghee
Mix well
Slowly add ⅓ cup water in small quantities
Knead the dough until the dough is semi-hard
Cover and keep aside for 30 minutes

Rolling And Stuffing Karanji :
After 30 minutes
Knead the dough
Divide the dough in two parts
*Take a half dough
*Make it a long roll
Cut the roll in equal parts
Take each part roll it and flatten them
Cover and keep aside
*Roll the dough into thin poori
Add stuffing at the center
Bring together both the edges and press them
Trim with a karanji/pizza cutter
Move the karanji in a plate
Make a poori
Add stuffing at the center
Press the edges
Roll the edge over
Move the karanji in a plate
Make a poori
Add stuffing at the center
Press the edges
Press the edges with a fork
Move the karanji in a plate
(Repeat until you use up the entire dough)

For Baking Karanji (Oil Free) :
Place the karanji on the tray with parchment paper on it
Brush the karanji with melted ghee
Bake at 350 °F (176 °C) for 15 minutes
After 10 minutes
Remove the tray from the oven
Flip the karanji
*Brush the karanji with melted ghee
Resume baking for 5 minutes
After 5 minutes
Remove the tray from the oven
(Bake it till it becomes golden brown in colour)
Remove the karanji in a plate
Baked karanji is ready to serve

For Air Frying Karanji (Oil Free) :
Place the karanji in the basket
Brush the karanji with melted ghee
Air fry them at 350 °F (176 °C) for 12 minutes
After 8 minutes
Remove the basket
Flip the karanji
*Brush the karanji with melted ghee
Resume air frying for 4 minutes
After 4 minutes
Remove the basket
(Air fry it till it becomes golden brown in color)
Remove the karanji in a plate
Air Frying karanji is ready to serve

For Deep Frying Karanji :
In a medium heated oil, gently place the karanji
Fry until the oil stops sizzling
*Fry until golden on both sides
Drain the oil
Remove them on a kitchen paper towel
(Repeat the karanji frying process)
Traditional Karanji is ready to serve