Note this original recipe published in Oct 2017 has been updated with step by step photos and a video. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
How to Store Karanji
Allow the Karanji to cool down completely and then store them in an airtight container for up to two weeks
Karanji Outer Shell
The dough for Karanji is made using a mix of all-purpose flour, semolina, ghee, and milk. Small dough balls are rolled into thin circles to which the sweet filling of choice is added. The circle is folded in half to make a beautiful half-moon-shaped pastry with crimped edges to seal in the filling. The outer shell can also be made by layering dough. A creamy paste of ghee and rice flour (Also known as “Sata” in Marathi) is added between each sheet of dough to create the signature flaky layers.
Karanji Filling
Traditionally the Maharashtrian Karanji filling is made with roasted dry coconut, poppy seeds, sugar, cardamom, and nuts. For festivals like Ganesh Chaturthi and Raksha Bandhan, the filling is also made with fresh coconut which has a unique taste and texture. The fresh coconut Karanji, known as “Olya Naralachi Karanji” have a much shorter shelf life due to the moisture in the fresh coconut. *If you are short on time you can skip the layering process and simply roll the white dough balls. Outer Shell - All-purpose flour, semolina, ghee, and milk Filling - desiccated coconut, powdered sugar, rose petal preserves, and rose essence. Layering - Ghee and fine rice flour Note: If you do not have gulkand you can add an extra half a teaspoon of rose essence or rose syrup to the filling. Make sure to use fine Rava and unsweetened desiccated coconut.
More Diwali Faral Recipes
Want to know more about Diwali and how it is celebrated in my family? Check out this post I wrote on How I celebrate the 5 days of Diwali, my Rituals, and Traditions!!
Indian Party Menu
Here is an EASY vegetarian and non-vegetarian Indian menu idea: Indian Vegetarian Party Menu
Palak Paneer – paneer in spinach sauce Daal Makhani – creamed black lentils and red kidney beans Whole wheat Parathas – homemade parathas or store-bought Naan Veg Biriyani – quick and easy Instant Pot recipe Pineapple Sheera – fresh pineapple cooked in creamy semolina Beetroot raita – a cooling yogurt side dish to complement the spices
Indian Non-Vegetarian Party Menu
Butter Chicken – a healthier version of restaurant-favorite chicken curry Malabar Shrimp – spicy South Indian style shrimp curry Parathas – plain parathas go really well with Indian food or store-bought Naan Chicken Biryani – my most popular Instant Pot recipe Carrot Halwa – Easy to make and loved by all ‘Gajar ka halwa’ Spicy Cabbage Salad - Crunchy colorful cabbage salad that is tasty, and super easy to make.
Recipe
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