Karanji is a sweet snack often made for festive occasions like Diwali and Ganesh Chaturthi. Diwali is one of India?s premier festivals and is a time for family and celebration.
Karanji and Gujiya are two Indian sweets which have a similar look and appearance. Basically both karanji and gujiya are fired pastries with a sweet stuffing. It can be called as ?coconut stuffed crescents?.
Karanji as well as Gujiya are made in different parts of India with different stuffings. Gujiya has a stuffing of mawa/khoya with dry fruits, while in karanji, the stuffing is usually made of desiccated coconut, poppy seeds and nuts or dry fruits.This is a popular sweet traditionallymade during the festival of lights or Diwali which falls during late October to mid-November, depending on the lunar cycle for the month of Kartik.
Traditionally 5-6 sweets and 5-6 savories are prepared for this 15 days period which starts with Vasu dvadashi and ends with Tulsi Vivah in the lunar month of kartik.
Boxes full of home-made sweets and savories are exchanged and a lot of family get together are held during this period. Every year in our home during festival, lots of snacks and sweets are made like shankarpali, karanji/gujiya, shakkarpare, chakali, chivda, burfi, papdi, nimki, besan ladoos and many moreJ.
Here I am sharing my mom?s recipe of making karanji at home. A well-made karanji has an outer crisp and flaky cover. It is melt in mouth with a sweet coconut based stuffing inside.
You can make karanji in bulk and store them in air tight container and have them for next few weeks. We usually have them as snack with the evening tea.
Step by step recipe of Karanji/coconut gujiya:For outer dough cover-Sieve together a pinch of salt and 2 cups all-purpose flour into a mixing bowl. Make a well in the center and add 2 tbsp. of melted ghee.
Mix it. Rub it in with your fingertips to make a crumbly texture of the flour. Add the water in parts and begin to knead the dough.
Continue to knead the dough ...