Fresh Coconut Karanji is a traditional Maharashtrian sweet made with crisp, flaky shells filled with a mixture of fresh coconut, jaggery, cardamom, and nuts. Deep-fried to golden perfection, it’s a festive favourite during Ganesh Chaturthi, Diwali, and Holi.
Karanji (known as Gujiya in North India) is a classic Indian festive sweet. The outer shell is made with refined flour or whole wheat flour, kneaded into a stiff dough, then rolled out thin and filled with a sweet stuffing. In this version, fresh coconut and jaggery are used instead of dry coconut or khoya, giving the filling a juicy, aromatic, and slightly chewy texture.
Flavoured with cardamom and enriched with roasted nuts and poppy seeds, the filling is sealed inside the dough and fried until crisp and flaky. The contrast of the crunchy outer layer with the moist coconut-jaggery filling makes this karanji truly irresistible.
Fresh Coconut Karanji is naturally sweetened, festive, and makes for a delightful addition to sweet platters. It’s also versatile, as you can bake them instead of frying for a healthier version.
Prepare dough
Mix flour, sooji, salt, and ghee. Add water gradually to knead into a stiff dough. Cover and rest for 20 minutes.
Make filling
Heat 1 tsp ghee in a pan. Lightly roast coconut until moisture reduces. Add jaggery and cook on low flame until it melts and blends with coconut. Mix in cardamom, roasted poppy seeds, cashews, almonds, and raisins. Cool completely.
Shape karanji
Divide dough into balls. Roll out into small circles. Place 1–2 tbsp filling in the centre. Fold into a half-moon shape, press edges, and seal with fork marks or by pinching decoratively.
Fry
Heat oil/ghee. Fry karanjis on medium flame until golden and crisp. Drain on paper towels.
Serve
Serve warm or store in an airtight container once cooled.
Yes, but jaggery adds a deeper flavour and moisture that sugar won’t.
Yes, they stay fresh for 3–4 days in an airtight container.
Yes, use whole wheat flour, though the karanji will be slightly denser.
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