8 Types Of Flavoured Karanji To Make For The Festival

Diwali is almost upon us again and with it comes the joy of celebrating with friends and family, dancing the nights away and of course feasting on delicious food wherever you go. In Maharashtra there are many delectable Diwali staples that make it to the menu but none so ubiquitous as the Karanji. These stuffed pastry crescents are a staple of the celebration and also appear in different forms across the country as Gujiya, Kanavle, Gughara, Pedakiya, Kajjikayalu, Somas, and Karjikayi. But no matter what they’re called, they’re a must-have for any Diwali feast. 

Here are a few types of Karanji you can add to your celebrations this year.

Video Credits: Vibha's Kitchen/YouTube

8 Types Of Karanji To Try This Diwali

1. Kanavale:

A type of karanji enjoyed mainly by the Chandraseniya Kayastha Prabhu (CKP) community, they are made from a laminated dough where the dough is layered over in alternating colours and then filled with a classic coconut and poppy seed stuffing before deep frying the karanji to a crispy finish.  

2. Shingdya:

A favourite of the Pathare Pabhu community, this version also has a laminated dough to create perfect crispy layers, though usually, they’re not colourful. The filling is fudgy and sweet, made with freshly grated coconut, and instead of frying, they’re traditionally baked to a golden finish.

3. Dry Fruit-Flavoured Karanji:

For those who love the rich, nutty flavours, the Dry Fruit Flavoured Karanji is a perfect choice. The filling combines a mixture of finely chopped cashews, almonds, and pistachios with sugar and a hint of cardamom. The result is a crunchy and nutty delight that's sure to please your taste buds.

4. Chocolate Karanji:

Chocolate lovers, rejoice! The Chocolate Flavoured Karanji is a dream come true. The filling is made by mixing cocoa powder, chocolate chips, and a touch of sugar. The result is a gooey, chocolaty core encased in a crispy pastry shell, creating a perfect fusion of textures and flavours.

5. Khoya Karanji:

Also known as mawa, Khoya, is a slow-boiled solid form of whole milk with sweetener and adds a rich and creamy texture to the Karanji filling. Combining khoya with sugar, cardamom, and a pinch of saffron creates a delightful karanji that's a sweet and luxurious treat for Diwali.

6. Paan Flavoured Karanji:

Bring the flavours of this post-meal treat to the dessert table. Make a filling with sweetened, grated betel leaves, gulkand (rose petal preserve), and desiccated coconut to evoke the flavours of paan. The result is a delightful blend of paan's aromas with the crispness of the pastry shell.

Video Credits: Kabita's Kitchen/YouTube

7. Til Karanji:

Sesame seeds or til are a common addition to Diwali sweets in the form of laddoos or chikki. They add a nutty crunch to your karanji, just create a filling that combines roasted sesame seeds with jaggery, cardamom, and a hint of desiccated coconut. These crunchy and sweet Karanjis are a perfect blend of textures and taste.

8. Carrot Karanji:

The quintessential winter vegetable and the star of many a halwa, you can not bring this vegetable into a new dessert avatar. With a filling that includes grated carrots, sugar, and a pinch of nutmeg, these Karanjis have a mildly sweet, carroty flavour that's perfect for those who prefer a lighter dessert.