Karanji is a traditional and tasty sweet dish, which is deep-fried. It is also known as, among others, kajjikayalu or karjikai. It is one of the items usually made on the day of Ganesh Chaturthi. Karanji is made for some special events too.

The two of the types of karanji are:

1. Traditional karanji / kajjikayalu / karjikai. It uses roasted gram, copra, sesame seeds and jaggery for the filling.

2. Chiroti rava-maida karanji. It uses copra, dry nuts and sugar for the filling.

Like its sweet counterpart, kozhukattai or kadabu, karanji comprises of a shell / skin and a filling. The difference is kozhukattai is steam-cooked and karanji is deep-fried.

If you wish to make same-size karanjis, you should use a karanji mould. It is available in stores that sell utensils.

Karanji can be eaten, once in a while, as a snack too. A hot cup of coffee or tea and murukku make a good combination with this cuisine.

The recipe that follows is for traditional karanji.

Here is the link for the recipe for kajjikayulu with copra, dry nuts, dry grapes and sugar filling.

How to Easily make
Kadabu / Kozhukattai / Kolukattai / Modak
without Rolling?
Kadabu for Ganesha festival
The recipe link given below for making the above dish saves time and effort:

How to make raw kozhukattai without rolling

how to make gujiya
Gujiya is another sweet dish with a super-rich taste.

Servings: 20-24


For Shell / Skin of Karanji:

1. Maida 1 cup
2. Chiroti rava 1/4 cup
3. Water 4 tablespoons
4. Oil 1-2 tablespoons
5. Oil for deep frying

For filling:

1. Dry coconut / copra pieces 1/4 cup
2. Roasted gram dal 1/2 cup
3. Black sesame seeds / til / kari ellu / nuvvulu / ell 1/4 cup
4. Jaggery pieces / brown sugar 3/4 cup
5. Cardamom / elaichi 1 pod

How to make the Dough?

1. Heat 1 tablespoon of oil.

Add the oil to the maida and rava. Mix.

karanji s1
2. Add few teaspoons of water to the mixture. Mix.

Repeat the above procedure till the dough becomes just soft.

karanji s2

If the dough is hard, add few teaspoons of water and mix again.
3. Karanji / kajjikayalu / karjikai dough is ready.

Cover with a wet cotton cloth.

karanji s3

Keep aside for 20-30 minutes.

How to make the roasted gram-copra-sesame seeds-jaggery Filling?

1. Dry fry sesame seeds till these splutter or till you get the aroma.

karanji s4

Keep aside to cool.

2. Dry grind copra pieces and sesame seeds to a powder.

karanji s5
3. Add roasted gram dal and cardamom seeds to the copra powder. Mix.

Grind to a powder.
karanji s6
4. Add jaggery pieces. Mix.

Grind to a powder.

karanji s7

Karanji roasted gram-copra-sesame seeds-jaggery filling is ready.

How to make Karanji?

1. For the steps on rolling the dough, placing the filling, making the raw karanji and frying the same, please refer:

Common Cooking Steps - How to make Kajjikayalu / Karanji / Gujiya

2. Karanji / kajjikayalu / karjikai is ready.

karanji final

TIPS Karanji / kajjikayalu / karjikai
1. You can keep karanjis in an air-tight container for up to 3 weeks.
2. Add 1 tablespoon of roasted khas khas to the filling to make it richer.