Easy Karanji Recipe 2 Ways - Authentic & Layered | How to make Maharashtrian Karanji

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Total time: 70 minutes
  • Yield: 15 Servings
  • Category: sweet
  • Cuisine: maharashtra

Ingredients

for dough:

  • 2 cup maida / plain flour
  • ½ tsp salt
  • 2 tbsp hot oil
  • milk (for kneading)

for stuffing:

  • ½ cup rava / semolina / suji (fine)
  • 1 cup dry coconut (grated)
  • 2 tbsp sesame / til
  • 1 tbsp poppy seeds / khus khus
  • 1 cup powdered sugar
  • 2 tbsp cashew (chopped)
  • ¼ tsp cardamom powder
  • 1 tbsp ghee / clarified butter

other ingredients:

  • ghee / clarified butter
  • maida / plain flour
  • milk (for sealing)
  • oil (for frying)

Method

dough preparation:

  1. firstly, in a large bowl take 2 cup maida, ½ tsp salt and mix well.
  2. pour 2 tbsp hot oil over flour and mix well.
  3. crumble and mix making sure the flour is moist.
  4. add milk slowly and knead the dough.
  5. knead to a smooth and soft dough.
  6. grease ½ tsp oil over dough. cover and rest for 10 minutes.

stuffing preparation:

  1. now prepare the stuffing, by roasting ½ cup rava on low flame.
  2. add 1 cup dry coconut, 2 tbsp sesame, 1 tbsp poppy seeds and roast on low flame.
  3. transfer the mixture to a bowl and cool completely.
  4. now add 1 cup powdered sugar, 2 tbsp cashew, ¼ tsp cardamom powder and 1 tbsp ghee.
  5. mix well making sure everything is well combined. stuffing is ready. keep aside.

pastry sheet preparation:

  1. firstly, take the dough and pinch a ball sized dough.
  2. sprinkle maida and roll slightly thick.
  3. now add 1 tsp ghee and spread uniformly.
  4. sprinkle maida making sure it is covered uniformly.
  5. repeat the steps forming 3 layers.
  6. now roll the layers tight making sure all the layers are intact.
  7. cut the roll to slightly thick slices. keep aside.

folding and frying layered gujiya:

  1. take a layered dough and flatten slightly.
  2. roll slightly thick making sure it's uniform without disturbing the layers.
  3. place a tbsp of stuffing in the centre and spread milk around the corners.
  4. fold half, and seal by pressing gently.
  5. now you can decorate by folding with hand, or with a pastry cutter or with a knife.
  6. deep fry in medium hot oil. make sure to drop them gently.
  7. stir occasionally keeping the flame on low.
  8. fry until the karanji turns golden brown and crisp.
  9. drain off the karanji over a kitchen towel to drain excess oil.
  10. finally, enjoy layered karanji or gujiya recipe up to a week when stored in an airtight container.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.