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  • Duration: 30 minutes
  • Serves: 2 to 4 people
  • Spice Level: Zero

Trivia Tadka

Karanji, also known as ‘Gujiya’ or ‘Ghugra’, is a traditional sweet dish prepared by Maharashtrians to mark auspicious occasions and festivals. The Karanji is filled with a mix of grated coconut, jaggery, semolina and light spices.


  • Refined wheat flour (maida) (2 cups)
  • Semolina (sooji/rawa) (½ cup)
  • Milk (½ cup)
  • Dry coconut, grated (1 cup)
  • White poppy seeds (khus khus) (1 cup)
  • Chironji (3 tsp)
  • Raisins (kishmish) (10 to 12)
  • Powdered sugar (1 cup)
  • Green cardamom (hari elaichi) powder (¼ tsp)
  • Ghee (for frying)


  • In a paraat (big, flat plate with shallow edges), add the maida and the rawa and knead into a semi-soft dough using a mix of milk and water. Cover the dough with a damp cloth and set aside. 
  • To prepare the stuffing, roast the grated dry coconut in a kadhai till it begins to let off a pleasant aroma.  
  • Next, separately roast the khus khus and rawa until they too have begun to give off a nice aroma. 
  • To the khus khus and sooji, add the roasted dry coconut, charonji, chopped raisins and powdered sugar and mix well. Set aside.
  • Divide the dough into equal parts and roll them out into poori-sized circles. Now, evenly spread the rice flour mixture on them. 
  • Next, place the coconut stuffing on them, apply some milk around their edges and tightly seal the Karanjis. 
  • Take a sufficient amount of ghee in a kadhai and deep-fry the Karanjis on medium heat till they are crisp and golden. 
  • Drain on kitchen towels and allow the Karanjis to cool completely before serving.  

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