Maharashtrian Karanji Recipe | Coconut Gujiya| Karanji Recipe | Gujiya with coconut stuffing | Recipe of Karanji | How to make easy coconut Gujiya |Coconut stuffed sweet Empanada with step by step instructions

Maharashtrian Karanji Recipe | Coconut Gujiya, a traditional recipe makes a delicious sweet with crispy and flaky outer cover with sweet coconut & semolina/rava, dry fruits stuffing.

Karnaji is filled with sweet stuffing of coconut, rava/semolina & dry fruits. In addition to that it’s flavoured with hint of cardamom. These can be deep fried, air fried or baked.

The crispy top layer of Gujiya with stuffing of mouth melting delicious coconut rava filling creates a beautiful melange of ingredients that you could relish anytime.

Maharashtrian Karanji Recipe | Coconut Gujiya, a must recipe for festivals

We often associate gujiya with Holi – the festival of colours or Diwali – the festival of lights. Since ages these delectable Gujiya/Ghujiya are one of the most favourite delights that are served during many festivals.

One of the most important festivals that is celebrated in Maharashtra, with much fervor and enthusiasm is Ganesh chaturthi.

This karanji recipe is one of the dishes that is supposed to be offered to Lord Bappa along with his super favorite Ukdiche modak and many more.

Karanji and Gujiya, different or same?

By the look of it they look almost the same. Both are sweets, fried and made with sweet stuffing.

The major difference which makes them apart it their stuffing.  For making karanji, the stuffing is usually of desiccated coconut, poppy seeds and dry fruits. While the Gujiya has a stuffing of mawa/khoya with dry fruits.

If you are looking for more festival sweets recipes, do check out the following on the blog –

Dalia modak with caramelized fruits

Boondi Ladoo

Doodh ke Ladoo

Shrikhand

Easy kalakand Recipe

Coconut peda

Paan gulkand ladoo

Step by step instructions and pictorial presentation to make Maharashtrian Karanji Recipe | Coconut Gujiya

For Cover / Coating

Warm 2 tsp oil. Mix all purpose flour, semolina/fine sooji, salt in to a bowl and pour oil over it. Mix well till the time mixture becomes crumbly.

To this add warm milk slowly and gradually to make medium consistency dough, that is neither too hard nor too soft.

Cover and keep the dough to rest about 30 minutes.

For Filling / Stuffing

Dry roast rava/ sooji and poppy seeds separately till the time they acquire light brown color.

Mix dessicated coconut with previously roasted sooji and poppy seeds. Next add sugar, cardamom powder, dry fruits and mix it well.

To make Karanji

Take the dough and knead to make it smooth for few minutes.

Take a golf size ball and roll like poori. Lay the rolled dough over gujiya mold, fill 2-3 tsp stuffing on one side of the mold. Close the lid of mold.

Apply some pressure over mold and remove the excess dough hanging from sides.

Mix the excess part of dough with the rest of the dough to make more number of karanji out of it.

Repeat the same procedure to make more karanji. Keep the ready karanji under the damp cloth.

Do not overfill the mixture or it will open up while frying.

Make sure to keep the dough that you are not working with, under a wet towel.

Or if not using mold then place the stuffing on one side. Cover it and shape it like half moon.

Seal the edges nicely. Use fork and make some design on the corners of karanji.

Deep fry on medium to low flame until the top of karanji becomes light golden brown in colour. Transfer them on a kitchen paper towel to drain excess oil.

Remove, cool and set aside. Store the karanji in an airtight container.

Recipe card 🔽

Print Recipe

5 from 2 votes

Maharashtrian Karanji Recipe | Coconut Gujiya

Maharashtrian Karanji Recipe | Coconut Gujiya, a traditional recipe makes a delicious sweet with crispy and flaky outer cover with sweet coconut & semolina/rava, dry fruits stuffing

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Festival Sweets

Keyword: coconut gujiya, Karanji, Maharashtrian Karanji

Servings: 20 Pieces

Author: Lata Lala

Ingredients

For Dough

• All Purpose Flour / Maida 1 cup
• Semolina/ sooji fine variety 1/4 cup
• Oil 2 tsp
• Warm Milk 1/2 cup
• Salt a pinch

For Filling

• Poppy Seeds / KhasKhas 1 tsp
• Sooji / Rawa 1 tsp
• Dessicated Coconut 1 cup
• Powdered Sugar 1 cup
• Cardamom powder 1/4 tsp
• Dry fruits grinded 1-2 tbsp
• Oil for frying

Instructions

For Cover / Coating

• Warm 2 tsp oil. Mix all purpose flour, semolina/fine sooji, salt in to a bowl and pour oil over it. Mix well till the time mixture becomes crumbly.
• To this add warm milk slowly and gradually to make medium consistency dough, that is neither too hard nor too soft.
• Cover and keep the dough to rest about 30 minutes.

For Filling / Stuffing

• Dry roast rava/ sooji and poppy seeds separately till the time they acquire light brown color.
• Mix dessicated coconut with previously roasted sooji and poppy seeds. Next add sugar, cardamom powder, dry fruits and mix it well.

To make Karanji

• Take the dough and knead to make it smooth for few minutes.
• Take a golf size ball and roll like poori. Lay the rolled dough over gujiya mold, fill 2-3 tsp stuffing on one side of the mold. Close the lid of mold.
• Apply some pressure over mold and remove the excess dough hanging from sides.
• Mix the excess part of dough with the rest of the dough to make more number of karanji out of it.
• Repeat the same procedure to make more karanji. Keep the ready karanji under the damp cloth.
• Do not overfill the mixture or it will open up while frying.
• Make sure to keep the dough that you are not working with, under a wet towel.
• Or if not using mold then place the stuffing on one side. Cover it and shape it like half moon.
• Seal the edges nicely. Use fork and make some design on the corners of karanji.
• Deep fry on medium to low flame until the top of karanji becomes light golden brown in colour. Transfer them on a kitchen paper towel to drain excess oil.
• Remove, cool and set aside. Store the karanji in an airtight container.

Pin it for future reference