Coconut Karanji Or Gujhiya

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Coconut Karanji Or Gujhiya


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 10
  • 4 cups scrapped tender coconut

  • 2 cups jagger or sugar

  • 1 tbsp roasted chironji

  • 2 pinch cardamom powder

  • 1 cups fresh creame

  • 2-2 tsp roasted poppy seeds

  • 1-2 tbsp mixed chopped dry fruits

  • 2 cups maida

  • 1 tbsp semolina or suji

  • 1-2 cups milk

  • 3-4 cups ghee


  • In a pan take scrapped tender coconut, jaggery and fresh cream
  • Mix well and cook on low heat
  • Cook it till mixture thickens and starts leaving sides
  • Switch off heat and add chopped dry fruits, poopy seeds , chironji and cardamom powder .. mix well everything and keep aside it to cool completely
  • In a mixing bowl take maida, semolina and 2 tablespoon of ghee .. mix well everything and knead a semi soft dough using milk
  • Keep it covered aside for rest
  • Now prepare small balls of ready dough and roll out small puris
  • Place ready coconut stuffing in centre and fold the puri
  • Seal all the ends of puri so that Stuffing should not come out
  • Seal all the ends with fingers by pinching or use gujhiya mould or cutter
  • Heat sufficient ghee in a heavy bottom pan and deep fry all karanjis on low heat until golden in colour
  • Keep turning in between
  • Likewise deep fry all karanjis and let them cool completely... Later store in air tight container
  • This one is traditional Maharashtrian Coconut Karanji /Gujhiya Recipe.. which is specifically prepared for Diwali. For Lakshmi Pujan , we offer karanji to godess.. Loved by all, melting in mouth, soft from inside and crisp from outside . Delicious coconut Karanji or Nevari , do try for sure.