Karanji Recipe | Maharashtrian Gujiya | Maharashtrian Karanji

Karanji is one of the best-known traditional snacks of Maharashtra. This deep-fried pastry with a sweet and succulent stuffing is an integral part of festivals like Holi and Diwali.  Our karanji recipe has a sweet stuffing made of milk, coconut, raisins, almonds, and poppy seeds (khus khus) and is divine.

Maharashtrian karanji is an essential part of Diwali faral, consisting of snacks with a longer shelf life which are stored in large containers and offered to guests. These snacks—typically sev, chivda, chakli, khari boondi, shankarpale, laddu, and karanji—are made and enjoyed throughout the year. But it is on festivals like Diwali, Holi, Ganesh Chaturthi, and Naraka Chaturdashi when they are produced in huge amounts, usually as a community activity.
 

Karanji is a crisp flaky deep-fried pastry stuffed with a variety of sweet and savoury fillings, including coconut (fresh or desiccated), sooji or rava (semolina), khoya (thickened or evaporated milk), mava (milk solids), dry fruits and nuts (raisins, almonds, cashews), cardamom, poppy seeds (khus khus), and sugar or jaggery.
 

Karanji and gujiya recipes, both deep-fried pastries or dumplings soaked in sugar syrup, have different fillings, but the same half-moon shape. These Indian versions of empanadas are delectable and irresistible, especially when served piping hot, all crispy, crunchy, and golden brown.  They are also wonderful when warm or at room temperature.
 

Once cooled, store karanji in an airtight container. It has a shelf life of at least 15 days. Enjoy the delicious result of our karanji recipe as a dessert with a meal or as a snack with tea, or at any time you want.

Variants of karanji recipes and gujiya recipes are found throughout India under different names, and most communities have their own favourite fillings.
 

The dish is called purukiya in Bihar; karanji in Maharashtra; ghughra in Gujarat; gujiya, gujhiya, or gujia in parts of north India; karachika in Tamil Nadu; karchikkai and karjikai in Karnataka; kajjikayalu in Andhra Pradesh; and kajjikaya in the southern states. Goan Hindus prepare a similar dish called nevris or neuroes during Ganesh Chaturthi. A similar sweet called chandrakala, a moon-shaped dumpling (as the name indicates), is made during Holi and Diwali across the country.
 

The names may be different, and the fillings may vary from region to region, but the overall method of preparation remains the same.

The method of how to make karanji or gujiya is an elaborate and time-consuming process, but the end result is worth all that prep work. It’s a good idea to transform this into a family-bonding activity by allocating the various tasks. For this karanji recipe, get different people to prepare the dough, make the filling, roll out the dough, undertake the stuffing and shaping, and do the frying. A team effort will yield yummy karanjis in double-quick time for everyone to enjoy. Or you could spread the prep work over a couple of days, preparing the filling one day and kneading the dough and frying the karanji the next day.
 

You can also make baked karanji if you prefer a healthier option. Preheat the oven to 200°C. Place the karanji in a lined baking tray, brush with butter or ghee, and bake until crisp and light brown all over, for around 15–17 minutes.

Follow our quick, easy, and fool-proof karanji recipe in English this Holi and learn how to make karanji, one of the best known Maharashtrian sweet dishes that you will absolutely love. Enjoy and share these delicious sweet treats with friends and family.
 

Or see all our delicious Dessert Recipes right here!