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Coconut Karanji Or Gujhiya

Coconut Karanji Or Gujhiya

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45


Serves 10

  • Scrapped tender coconut 4 cups

  • Jagger or sugar 2 cups

  • Roasted chironji 1 tbsp

  • Cardamom powder 2 pinch

  • Fresh creame 1 cups

  • Roasted Poppy seeds 2-2 tsp

  • Mixed chopped dry fruits 1-2 tbsp

  • Maida 2 cups

  • Semolina or suji 1 tbsp

  • Milk 1-2 cups

  • Ghee 3-4 cups


  • 01

    In a pan take scrapped tender coconut, jaggery and fresh cream

  • 02

    Mix well and cook on low heat

  • 03

    Cook it till mixture thickens and starts leaving sides

  • 04

    Switch off heat and add chopped dry fruits, poopy seeds , chironji and cardamom powder .. mix well everything and keep aside it to cool completely

  • 05

    In a mixing bowl take maida, semolina and 2 tablespoon of ghee .. mix well everything and knead a semi soft dough using milk

  • 06

    Keep it covered aside for rest

  • 07

    Now prepare small balls of ready dough and roll out small puris

  • 08

    Place ready coconut stuffing in centre and fold the puri

  • 09

    Seal all the ends of puri so that Stuffing should not come out

  • 10

    Seal all the ends with fingers by pinching or use gujhiya mould or cutter

  • 11

    Heat sufficient ghee in a heavy bottom pan and deep fry all karanjis on low heat until golden in colour

  • 12

    Keep turning in between

  • 13

    Likewise deep fry all karanjis and let them cool completely... Later store in air tight container

  • 14

    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.



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