By Aditi Saraswat
November 4, 2026
Maharashtrian karanji brings together a crisp, flaky outer covering that is filled with a sweet filling made of roasted coconut, poppy seeds, nuts and cardamom. Prepared as part of the Diwali faral spread, these crescent-shaped karanjis are deep-fried until they turn golden and then stored in an airtight jar to maintain their crispness. The contrast between their crisp shell and the sweetness of coconut and dry fruits makes them a festive favourite.
2 cups maida ¼ cup ghee, melted A pinch of salt Oil, for deep-frying 1 cup dried grated coconut ¾ cup powdered sugar 2 tbsp poppy seeds 2 tbsp chopped almonds 2 tbsp chopped cashews 1 tbsp raisins ½ tsp cardamom powder Pinch of nutmeg powder 1 tbsp ghee Water, as needed
In a bowl, mix maida, salt and melted ghee until crumbly, then add water slowly to knead and make a firm, smooth dough.
In a pan, heat ghee and roast grated coconut on a low flame until aromatic, then add poppy seeds, chopped nuts and raisins. Let everything cool down thoroughly.
Mix in powdered sugar, cardamom and nutmeg into the cooled coconut mixture, keeping the filling dry and easy to handle.
Divide the kneaded dough into small balls, roll into thin circles and place the filling in the centre. Fold into crescents and seal the edges firmly.
Fry the filled karanjis in medium-hot oil over a low-to-medium flame until they turn golden and crisp. Let them cool down thoroughly before storing in an airtight jar.