Name: Traditional ~Karanji~ Recipe: Sweet, Fried Dumplings For Gudi Padwa
Total time: 80 min
Yield: 1
Cuisine: Indian
Ingredients: 2 cups Maida (For the dough); 2 tbsp Rava/Sooji; 2 tbsp Ghee (for moyan); ¼ tsp Salt; for kneading Warm Water or Milk; 1½ cups Dessicated Coconut (For the filling); ½ cup Powdered Sugar (adjust to taste); 2 tbsp Poppy Seeds/Khus-khus; 2 tbsp Rava/Sooji; 2 tbsp Ghee for roasting; ½ tsp Cardamom powder; 2 tbsp Dry Fruits (chopped cashews, raisins); for frying Oil

Question 1

What is karanji also known as?

Accepted Answer

Karanji is most commonly known as Gujiya in North India, Kajjikayalu (or Garijalu) in Andhra Pradesh and Telangana, Karjikayi in Karnataka, and Ghughra in Gujarat. It is also sometimes referred to as Sweet Somas.

Question 2

Can you use the karanji recipe with jaggery?

Accepted Answer

Yes, you can absolutely use jaggery instead of sugar in karanji. Jaggery offers a rich, caramel-like flavour. However, ensure your jaggery is finely grated or powdered. If it is in large chunks, it will not melt evenly into the coconut filling. Additionally, unlike sugar, which can be mixed in after roasting the coconut, jaggery is often added during the cooking process. Heat it gently with the coconut and nuts until it just melts and combines. Do not overcook it, or the filling may become too hard or sticky once cooled.

Question 3

Why are my karanjis soft or soggy?

Accepted Answer

Karanjis usually turn soft or soggy because the dough was too soft (too much water), the oil was not hot enough during frying, or they were stored before cooling completely.

Question 4

Can I bake the karanji instead of frying?

Accepted Answer

Yes. To bake karanjis, preheat your oven to 180°C–200°C. Place the shaped karanjis on a parchment-lined or greased baking tray, lightly brush or spray them with ghee or oil, and bake for 12–20 minutes until they are golden and crispy. Baked karanjis are healthier than the fried version.