Karanji: An All-time Favourite

What we are cooking today: Karanji

What is Karanji? A sweet pastry made of arrowroot, semolina, clarified butter and nutmeg. How to make Karanji? Stay tuned with us.

Before I go on to the Karanji recipe, let me tell you that this recipe comes from the kitchen of a wonderful cook, who also happens to be very close to us and on whom we do count for some excellent food when the gastronomic bugs calls for it.

Have a bite of these wonderful, light, airy and full of sweety goodness Karanji or puffs and you’ll know why it takes one years to perfect the skills of making karanji: its not just a saying.

Almost like a pastry puff, karanji’s are layers of unsweetened dough folded into perfection with sweet semolina filling. Here is an authentic Karanji Recipe from an authentic maharashtrian Kitchen.


For the Dough

  • Arrowroot: 2 cups
  • Ghee: 1 cup

For the filling: (All toasted separately except sugar and nutmeg)

  • Wheat flour: 1 cup
  • Desiccated coconut: 1 cup
  • Poppy seeds: 1/3rd cup
  • Ground Sugar: 2/3rd cup
  • Nutmeg: 1 tbsp


  • Knead arrowroot with ghee to a soft dough and make three circles or “Chappati” out of it.
  • Secure each roti with ghee.
  • Now, mix all the filling ingredients and keep.
  • Cut the circle into half and from each half make 4 karanjis.


Take a strip, ladle a spoonful of fillings, flip over the dough and secure the edges.


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