Karanji is a crisp, flaky, fried, half moon-shaped pastry stuffed with a sweet filling of desiccated coconut, dried nuts and fruits, and delightful seasonings.
This sweet snack from the Maharashtrian cuisine is often made for festivals, but they’re so delicious you’ll want to eat them all year long.
- If you have desiccated coconut with long shreds, grind or powder them to a finer texture using a spice-grinder or a mixer-grinder combo.
- Fry the karanji in small batches of 3 to 4. Too many, and the cooking temperature of the oil will drop, making it difficult to get them to be crispy.
- You can store the cooled karanji in an airtight container and keep them in the refrigerator for up to a week.
About this recipe
Lorna’s Karanji Recipe is courtesy of Lorna Nanda – founder of The Little Indian Kitchen which offers a selection of cookery classes for authentic Indian food designed to appeal to all food lovers wanting to learn how to cook or to expand on their existing cooking skills.