Karanji Recipe Kit Recipe

Indian cuisine · 250 calories

About this recipe

Discover the delightful taste of Karanji, a traditional Indian festive treat, now available as a recipe kit with AnyFeast. This crispy, golden pastry is filled with a sweet and aromatic mixture of roasted coconut, semolina, powdered sugar, and nuts, making it a perfect snack or dessert. With easy-to-follow instructions, you can recreate this authentic experience in your own kitchen. Ideal for festive occasions or sweet cravings, Karanji is a timeless favorite. Order your Karanji Recipe Kit now on the AnyFeast app or website and bring home the flavors of India! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 500 G Elite Double Roasted Rava Semolina
  • 120G Alpenzu Clarified Butter, 120G
  • 200G East End Desiccated Coconut
  • - Natco Cardamom Powder
  • 750 G Top-Op Table Salt Drums
  • 1 Kg Tate & Lyle Granulated Sugar 1Kg
  • 250 Ml Ktc Jasmin Oil Cooking Oil 250Ml

Instructions

  1. 1. In a mixing bowl, combine 1 cup of cakes & pastry flour, 1/4 tsp salt, and 2 tbsp of melted clarified butter. Mix the clarified butter into the flour until the mixture resembles breadcrumbs.
  2. 2. Gradually add water, a little at a time, and knead into a firm dough. Cover the dough with a damp cloth and let it rest for 20 minutes.
  3. 3. In a separate pan, dry roast 1/2 cup desiccated coconut on low flame until golden and aromatic. Transfer it to a bowl.
  4. 4. In the same pan, dry roast 1/4 cup semolina until lightly golden. Add it to the bowl with the coconut.
  5. 5. Add 1/4 cup fondant icing sugar, 1/4 tsp cardamom powder, and 2 tbsp finely chopped nuts (such as cashews and almonds) to the bowl. Mix well to make the filling.
  6. 6. Divide the dough into small lemon-sized balls and roll each into a thin circle, about 4 inches in diameter.
  7. 7. Place 1-2 tsp of the filling in the center of each circle. Fold the dough over to form a semi-circle and press the edges firmly to seal. Use a fork to crimp the edges for a decorative look.
  8. 8. Heat cooking oil in a deep pan over medium flame. Fry the karanjis in batches until golden brown and crisp. Drain on paper towels to remove excess oil.
  9. 9. Allow the karanjis to cool completely before serving or storing in an airtight container.