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00:32-Kneading dough
02:04-Making stuffing
03:40-Making karanji
06:11-Frying karanji
08:41-Tasting

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Want to recreate the taste of your Aaji’s kitchen? ????✨
Discover how to prepare classic Maharashtrian Olya Naralachi Karanji – a celebratory sweet with a crunchy outer shell and a flavourful, succulent coconut-sugar filling.

This is a traditional festival special dish, made exclusively during Ganesh Chaturthi, Diwali, and Holi in all Maharashtrian households.
The filling consists of freshly grated coconut (olya naral), sugar, cardamom, and poppy seeds, wrapped in a flaky wheat or maida crust and then deep-fried until golden brown. ????

✔️ Step-by-step traditional process
✔️ Tricks to make karanjis soft, flaky yet do not break
✔️ Just right balance of sweetness and texture
✔️ Long shelf-life – wonderful as a festive gift or prasad

Bring back the nostalgia of homemade festive treats and continue the tradition with this simple-to-follow video.
#OlyaNaralachiKaranji #karanjirecipe #MaharashtrianSweets #TraditionalKaranji #diwalifaral #ganpatispecial #NaralichiKaranji #IndianFestiveSweets #MaharashtrianFaral #CoconutKaranji #festivalrecipes #ganeshchaturthirecipes #diwalisweets #HomemadeKaranji #marathirecipes

Ingredients:
Cover
• 1 1/2 cup / 200 gm Maida
• Salt to taste
• 2 tbsp Oil
• A little less than 1/2 cup Water
Stuffing
• 1 tbsp Ghee
• 2 cup / 300 gm grated fresh Coconut
• 1 cup / 150 Sugar
• Chopped Cashew nuts (Optional)
• Few Raisins (Optional)
• 2 tbsp Milk powder (Optional)
• 1/4 tsp Cardamom powder
Making Karanji
• Oil for frying

Method:
Cover
• Sieve maida and salt together into a bowl and add oil.
• Mix everything really good until the mixture turns nice and crumbly.
• You can use ghee in place of oil.
• Add a little water at a time and knead a little stiff dough.
• Spread oil on the dough and rest it for at least 30 minutes.
Stuffing
• Heat up a pan on medium heat and add ghee and coconut.
• Mix well and roast the coconut for about 7-8 minutes until moisture in it reduces. The color should
not change.
• When the coconut is almost roasted, add sugar and cook it well together until sugar dissolves.
• When sugar begins to dissolve, add cashew nuts and raisins and cook it well together.
• Adding cashew nuts and raisins is optional. You can skip it if you don’t want.
• When sugar dissolves completely, add milk powder and cardamom powder and mix well.
• Adding milk powder is optional. You can skip it if you don’t want.
• Turn the gas off and let the mixture cool down completely.
Making Karanji
• Knead the dough well once. Stretch the dough really good while kneading.
• Take out small portions from the dough and make them smooth and even.
• Take one of the balls and roll out as thin puri as possible.
• Flip the puri over and spread a little water along the edge of it.
• Fill in the stuffing at the center.
• Lift one side and fold it over the other edge.
• Seal the edges really good and press the edge of the karanji with the help of a fork to make design.
• Heat up oil on very low heat in a pan and drop karanji into it.
• Fry the karanji really good on low heat until it gets nice golden color from both sides.
• When lower side gets nnice golden color, flip the karanji over and fry well until other side gets nice
golden color.
• When the karanji is fried well from both sides, take the karanji out, drain excess oil and transfer it
on a wore rack. Olya naralachi karanji is ready.
• When the karanjya cool down completely, store them in an airtight container.
• They have shelf life of about 8-15 days.
• You can make 24 karanji from the ingredients used.