Ingredient Ideology | Diwali Special: Karanji Fiesta…By: Dr. Kaviraj Khialani- Celebrity Master Chef

Crescent-shaped delightfully awesome sweet treats

Karanji, a Maharashtrian sweet snack, is traditionally made during festivals, especially Diwali. It is made at home with the help of all the members of the family. Children especially get involved while making this sweet. The karanji recipe, as originated from Maharashtra, has coconut as one of the main ingredients.
This dry sweet snack is rich in taste and full of flavour. It is half-crescent in shape and can be stored in an airtight container for a long time. The karanji recipe suggests the use of very simple ingredients to prepare this sweet. The outer covering is made of flour, water and oil, whereas the inner filling usually has grated coconut, sugar, raisins and cardamoms as the ingredients. Karanji is prepared like a samosa by making the dough and filling separately and then assembling them together.
As per the karanji recipe, this dish tastes best when deep-fried in desi ghee. As mentioned earlier, this is a typical festival sweet. It is not prepared throughout the year. People of Maharashtra and Karnataka offer karanji to the guests who visit their house during festivals. This sweet is eaten as a snack at any time of the day. It is made in large numbers and is stored so that throughout the festival season it can be enjoyed. Deviations have happened from the original karanji recipe as time has passed. Although the outer cover has not undergone much change, varieties of filling have been created for this special sweet.

Copra filling: This kind of filling is made of copra or dried coconut instead of fresh grated coconut. The other ingredients remain the same.

Puttani filling: Instead of coconut, puttani or fried gram dal is the main ingredient of this filling. The other ingredients, like sugar, cardamom and raisins, are mixed with the dal to prepare the filling.

Coconut filling: Some additional ingredients are added to this filling, which makes it different from the traditional one. Cashew nuts, pistachios and poppy seeds are added to this filling to make it special. Sometimes, instead of sugar, jaggery or sugar-free alternatives are added to the filling. This special sweet is nowadays available in baked form rather than fried for those health-conscious people.

Khajoor or dates: Karanji with dates is also a popular variety nowadays. It consists of a filling of dates.

Innovative ideas: Today, we are able to vary karanji fillings in a number of ways. Some of the ideas include using crumbled boondi ladoo. Burfi and mithai can be crumbled and mixed with a little mava and used as well. We also have an option to use chocolate brownies, eggless versions as well, with a little gulkhand mixed in as stuffing for the karanji. Besides, we also have the halwa and sheera concepts that can be adapted.

Here are a few simple and easy ways with karanji, our all-time favourite homemade sweet with a little twist of taste! Wishing all our readers a very Happy Deepavali 2026.

Recipe 1: Desi Nariyal Wali Karanji

Ingredients:

For the karanji dough:

Maida – 2 cups
Ghee – 2 tbsp.
Salt – 1/4 tsp.
Milk – 1/4 cup/as needed

For the nariyal wali stuffing:

Desiccated coconut – 1/2 cup
Ghee – 2 tsp.
Green cardamom powder – 1/4 tsp.
Cashew powder – 2 tsp.
Raisins – 2–3 tsp., chopped
Dates – 2–3 tsp., chopped
Almonds – 2–3 tbsp., sliced finely
Powdered sugar – 2–3 tsp./as per taste

To fry:

Oil – as needed.

Method:

Assemble all the ingredients for the karanji recipe as listed.
Prepare the dough to start with, a semi-hard, firm and pliable dough that is easy to work with. Cover it with a damp muslin cloth and rest the dough for 20–25 minutes.
Meanwhile, prepare the filling/stuffing for the karanji. Heat up the ghee in a thick-bottomed pan, add in the coconut and lightly sauté it for a few minutes on a low flame.
Add in the green cardamom powder, cashew powder and nuts as desired and give it a nice mix. Once it all starts coming together, add in the powdered sugar and mix well. Cook for 1–2 minutes and turn off the flame. Allow the prepared filling/stuffing mixture to cool.
Divide the prepared and rested dough into 12–16 lemon-sized portions. Roll them out one by one and, using a round cutter, get a uniform size for all the sheets of dough. Place 2–3 tsp. of the mixture on one side, apply a little water on the edges and, using your fingertips and then a fork, seal and crimp/press the ends to secure the filling inside.
To fry the prepared karanji, heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Add only a few karanjis while frying and do not overcrowd them.
Fry until crisp and golden in colour. Remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store in an airtight container and serve as needed.

Recipe 2: Akhroat Aur Khajoor Wali Karanji

Ingredients:

For the karanji dough:

Maida – 2 cups
Ghee – 2 tbsp.
Salt – 1/4 tsp.
Milk – 1/4 cup/as needed

For the akhroat aur khajoor wali stuffing:

Mava – ½ cup, grated
Ghee – 2–3 tsp.
Green cardamom powder – 1/4 tsp.
Almond powder – 2 tsp.
Raisins – 2–3 tsp., chopped
Dates – 1/2 cup, finely chopped
Walnuts – 2–3 tbsp., sliced finely
Powdered sugar – 2–3 tsp./as per taste

To fry:

Oil – as needed.

Method:

Assemble all the ingredients for the karanji recipe as listed.
Prepare the dough to start with, a semi-hard, firm and pliable dough that is easy to work with. Cover it with a damp muslin cloth and rest the dough for 20–25 minutes.
Meanwhile, prepare the filling/stuffing for the karanji. Heat up the ghee in a thick-bottomed pan, add in the mava and dates and lightly sauté for a few minutes on a low flame.
Add in the green cardamom powder, almond powder and nuts as desired and give it a nice mix. Once it all starts coming together, add in the powdered sugar and mix well. Cook for 1–2 minutes and turn off the flame. Allow the prepared filling/stuffing mixture to cool.
Divide the prepared and rested dough into 12–16 lemon-sized portions. Roll them out one by one and, using a round cutter, get a uniform size for all the sheets of dough. Place 2–3 tsp. of the mixture on one side, apply a little water on the edges and, using your fingertips and then a fork, seal and crimp/press the ends to secure the filling inside.
To fry the prepared karanji, heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Add only a few karanjis while frying and do not overcrowd them.
Fry until crisp and golden in colour. Remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store in an airtight container and serve as needed.

Recipe 3: Chukandar Aur Charoli Wali Karanji

Ingredients:

For the karanji dough:

Maida – 2 cups
Ghee – 2 tbsp.
Salt – 1/4 tsp.
Milk – 1/4 cup/as needed

For the chukandar aur charoli wali stuffing:

Mava – ½ cup, grated
Ghee – 2–3 tsp.
Green cardamom powder – 1/4 tsp.
Beetroot/chukandar – 2 medium-sized, peeled and grated
Raisins – 2–3 tsp., chopped
Dates – 1/2 cup, finely chopped
Charoli – 2–3 tsp.
Powdered sugar – 2–3 tsp./as per taste

To fry:

Oil – as needed.

Method:

Assemble all the ingredients for the karanji recipe as listed.
Prepare the dough to start with, a semi-hard, firm and pliable dough that is easy to work with. Cover it with a damp muslin cloth and rest the dough for 20–25 minutes.
Meanwhile, prepare the filling/stuffing for the karanji. Heat up the ghee in a thick-bottomed pan, add in the grated beetroot and dates and lightly sauté for 3–4 minutes on a low flame. Add in the grated mava and cook on a low flame for 3–4 minutes.
Add in the green cardamom powder, charoli and nuts as desired and give it a nice mix. Once it all starts coming together, add in the powdered sugar and mix well. Cook for 1–2 minutes and turn off the flame. Allow the prepared filling/stuffing mixture to cool.
Divide the prepared and rested dough into 12–16 lemon-sized portions. Roll them out one by one and, using a round cutter, get a uniform size for all the sheets of dough. Place 2–3 tsp. of the mixture on one side, apply a little water on the edges and, using your fingertips and then a fork, seal and crimp/press the ends to secure the filling inside.
To fry the prepared karanji, heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Add only a few karanjis while frying and do not overcrowd them.
Fry until crisp and golden in colour. Remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store in an airtight container and serve as needed.

Recipe 4: Lauki Aur Badam Wali Karanji

Ingredients:

For the karanji dough:

Maida – 2 cups
Ghee – 2 tbsp.
Salt – 1/4 tsp.
Milk – 1/4 cup/as needed

For the lauki aur badam wali stuffing:

Mava – ½ cup, grated
Ghee – 2–3 tsp.
Green cardamom powder – 1/4 tsp.
Lauki/dudhi/bottle gourd – 300 gms., peeled and grated
Almond powder – 2 tsp.
Raisins – 2–3 tsp., chopped
Dates – 1/2 cup, finely chopped
Powdered sugar – 2–3 tsp./as per taste

To fry:

Oil – as needed.

Method:

Assemble all the ingredients for the karanji recipe as listed.
Prepare the dough to start with, a semi-hard, firm and pliable dough that is easy to work with. Cover it with a damp muslin cloth and rest the dough for 20–25 minutes.
Meanwhile, prepare the filling/stuffing for the karanji. Heat up the ghee in a thick-bottomed pan, add in the grated lauki/bottle gourd and cook for 2–3 minutes. Add in the grated mava and dates and lightly sauté for a few minutes on a low flame.
Add in the green cardamom powder, almond powder and nuts as desired and give it a nice mix. Once it all starts coming together, add in the powdered sugar and mix well. Cook for 1–2 minutes and turn off the flame. Allow the prepared filling/stuffing mixture to cool.
Divide the prepared and rested dough into 12–16 lemon-sized portions. Roll them out one by one and, using a round cutter, get a uniform size for all the sheets of dough. Place 2–3 tsp. of the mixture on one side, apply a little water on the edges and, using your fingertips and then a fork, seal and crimp/press the ends to secure the filling inside.
To fry the prepared karanji, heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Add only a few karanjis while frying and do not overcrowd them.
Fry until crisp and golden in colour. Remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store in an airtight container and serve as needed.

Recipe 5: Videsi Tadke Wali Karanji

Ingredients:

For the karanji dough:

Maida – 2 cups
Ghee – 2 tbsp.
Salt – 1/4 tsp.
Milk – 1/4 cup/as needed

For the videsi tadke wali stuffing:

Dark/bitter chocolate – 1/4 cup, grated
White chocolate – 1/4 cup, grated
Butter – 2 tsp.
Almond flakes/sliced almonds – 2–3 tsp.
Raisins – 2–3 tsp., chopped
Dates – 1/2 cup, finely chopped
Digestive biscuits – 4–5, powdered
Apricots/berries/prunes – 2–3 tbsp., cut
Glazed cherries – 5–6, chopped
Powdered sugar – 2–3 tsp./as per taste

To fry:

Oil – as needed.

Method:

Assemble all the ingredients for the karanji recipe as listed.
Prepare the dough to start with, a semi-hard, firm and pliable dough that is easy to work with. Cover it with a damp muslin cloth and rest the dough for 20–25 minutes.
Meanwhile, prepare the filling/stuffing for the karanji. Warm up the butter in a thick-bottomed pan, add in the fruits, nuts, powdered digestive biscuits and dates and lightly sauté for a few minutes on a low flame.
Add in the almond powder, nuts/berries, etc., as desired and give it a nice mix. Once it all starts coming together, add in the powdered sugar and mix well. Cook for 1–2 minutes and turn off the flame. Allow the prepared filling/stuffing mixture to cool.
Divide the prepared and rested dough into 12–16 lemon-sized portions. Roll them out one by one and, using a round cutter, get a uniform size for all the sheets of dough. Place 2–3 tsp. of the mixture on one side, apply a little water on the edges and, using your fingertips and then a fork, seal and crimp/press the ends to secure the filling inside.
To fry the prepared karanji, heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Add only a few karanjis while frying and do not overcrowd them.
Fry until crisp and golden in colour. Remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store in an airtight container and serve as needed.

Recipe 6: Gajar Aur Gulkhand Wali Karanji

Ingredients:

For the karanji dough:

Maida – 2 cups
Ghee – 2 tbsp.
Salt – 1/4 tsp.
Milk – 1/4 cup/as needed

For the gajar aur gulkhand wali stuffing:

Mava – ½ cup, grated
Ghee – 2–3 tsp.
Green cardamom powder – 1/4 tsp.
Carrots – 300 gms., peeled and grated
Almond powder – 2 tsp.
Raisins – 2–3 tsp., chopped
Dates – 1/2 cup, finely chopped
Powdered sugar – 2–3 tsp./as per taste
Gulkhand – 2–3 tsp.

To fry:

Oil – as needed.

Method:

Assemble all the ingredients for the karanji recipe as listed.
Prepare the dough to start with, a semi-hard, firm and pliable dough that is easy to work with. Cover it with a damp muslin cloth and rest the dough for 20–25 minutes.
Meanwhile, prepare the filling/stuffing for the karanji. Heat up the ghee in a thick-bottomed pan, add in the grated carrots and cook for 2–3 minutes. Add in the grated mava and dates and lightly sauté for a few minutes on a low flame.
Add in the green cardamom powder, almond powder and nuts as desired and give it a nice mix. Once it all starts coming together, add in the powdered sugar and mix well. Cook for 1–2 minutes and turn off the flame. Allow the prepared filling/stuffing mixture to cool, then add in the gulkhand and mix well. Chill for 30 minutes.
Divide the prepared and rested dough into 12–16 lemon-sized portions. Roll them out one by one and, using a round cutter, get a uniform size for all the sheets of dough. Place 2–3 tsp. of the mixture on one side, apply a little water on the edges and, using your fingertips and then a fork, seal and crimp/press the ends to secure the filling inside.
To fry the prepared karanji, heat oil for deep frying in a pan or kadai. Gently place the prepared karanji in hot oil. Add only a few karanjis while frying and do not overcrowd them.
Fry until crisp and golden in colour. Remove and drain on paper towels/kitchen paper sheets to remove excess oil. Once cooled, store in an airtight container and serve as needed.