Karanji is a deep fried dumpling with a filling of grated coconut sweetened with sugar and flavoured with powdered cardamom seeds. It is also known as Kanavale. It is one of the popular sweets prepared for Diwali celebrations.

We need:

Maida / All purpose flour 1 cup
Sooji 1/4 cup
Oil 2sp
Salt pinch
Powdered sugar 1cup
Cashew and Raisins 1/4 cup
Grated coconut 1cup
Elachi powder 1/2 sp
Poppy seeds 2 sps
Oil for deep frying


Add sooji, salt and oil to all purpose flore and mix well.
Now add warm water to make a stiff dough.
Knead well and keep aside for 30mins.
To make filling dry roast poppy seeds.
Now add grated coconut, poppy seeds, elachi powder, broken cashew, raisins to powdered sugar and mix well.
Now take little dough to make a small size poori.
Apply little milk or water to the edges of poori.
Now fill a spoon full of the coconut filling.
Now close the poori gently to make a dumpling.
Make all the dumplings and keep aside.
Meanwhile heat oil for deep frying.
Drop 2 to 3 Karanji's at a time.
Fry till golden brown or crisp.
Remove and rest them on paper towel.

Check to see what my fellow bloggers are cooking for BM # 23.



nice filling, it looks similar to mine, i make the covering slightly different though
Chef Mireille said…
made kajji kayalu a few months ago and I love this variation!
Sangeetha Nambi said…
Very new dish to me...
preeti garg said…
Karanji Look wonderful
Love this delicious sweet!!! very authentic and delicious!!

Ongoing Event - CWF - Whole Wheat Flour
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Priya said…
Super tempting karanjis, prefectly done.
Kalyani said…
we too make it for Diwali :)

Sizzling Tastebuds
Srivalli said…
Surprising how different states have different filling of the same dish right..good one..
Pavani said…
Yummy looking karanji.

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