Rose Coconut Karanji {pastry with rose flavoured coconut filling}

Rose coconut karanji – a crispy pastry filled with sweet and delicate rose flavored coconut filling that melts divinely in your mouth. Yes, it is Diwali this week and if I can share one traditional recipe with you, hands down it would be this rose coconut karanji. I am not a big fan of the traditional karanji but I am hooked on to this delectable recipe which has aromatic and sweet, rose flavored filling. Happy Diwali everyone!

rose coconut karanjiDiwali – The festival of lights, is India’s biggest and most important holiday of the year. It is my favorite Indian festival with many fond memories of it growing up. My mom would literally start her preparations a month in advance. She would clean every corner of the house, every shelf and container in her kitchen.  The house was then decorated with lanterns and pretty clay diyas. Garlands made of fresh yellow and orange marigolds and mango leaves were hung on the doors! For the 5 days that we would celebrate Diwali, every day there would be a new gorgeous rangoli made in front of the house. And… here comes the best part – a festive home filled with family, friends and the amazing aromas of the delicious sweets and savories made by mom.

One traditional dish that is made in most Maharashtrian homes is the karanji – a fried pastry with sweet coconut filling. One year my mom decided to change her recipe. She now made it with a new fragrant filling, which we LOVED so much that it instantly replaced her old recipe and became a new tradition for every Diwali since.

rose coconut karanji

Given that this is my first Diwali recipe post, I wanted to share this rose coconut karanji recipe that is beautiful, aromatic and flavorful. An interesting part of this recipe is that it uses food colors home made from roasted beetroot juice and saffron strands instead of artificial food coloring. The filling itself is quiet easy and can be made in under 5 minutes. Simply mix fine coconut powder, powdered sugar, gulkand and rose essence! So this is another amazing recipe that uses the magic of gulkand{rose petal preserve}  that you tasted in the gulkand semiya kheer.

rose coconut karanji

Since the filling is so effortless, I sometimes make the outer pastry covering a bit fancy by adding flaky layers to it. Which, by the way is completely optional, simply making single layered outer covering also tastes equally good. So if you are short on time, just skip the layering process.

To make the flaky layers, I divide the dough into 3 parts. Add a tsp of roasted beetroot juice (or few drops of red coloring) to one part and knead well for 5 mins. Soak saffron in a tsp of warm milk and add it to the second part. Knead well for 5 mins. Knead the remaining white dough for 2-3 mins. Then roll each dough ball into a 12 inch circle. Mix melted ghee and rice flour to form smooth rice paste and keep aside. Start with the white rolled circle, apply a thin layer of rice paste. Put the pink circle on top of the white and apply a thin layer of rice paste on it. Lastly layer the yellow circle and apply remaining rice paste to it. Roll the three layers tightly to form a long roll.

Cut the roll in the middle and then cut each part into 1/4th inch discs.

For each disc, press outer white edge forward so that the outermost layer is on the top/front with the layers overlapping each other and the disc forming an oval shape. This step is very important as it keeps the layers together while rolling. Do not flatten the disk at its center by pressing on the top as the layers may start opening as you roll them.

rose coconut karanji

Roll each disc into 3-inch circle. Put the sweet filling in the center. Apply little milk on edges using your finger and then fold the circle over to form a semi-circle with the edges sealing the filling inside. I prefer picking up the disc in my hand and then adding the filling and sealing but it can also be done on a board.

Once the karanji is sealed firmly, using a fork press the edges to form a pretty pattern or the edges can also be folded into tiny pleats.

karanji-seal

Continue to roll, fill and seal rest of the discs.

Rose coconut karanji ready-to-fry

After all the karanjis are ready, add oil in a fry pan on medium high heat. Once the oil is hot, add 2-3 karanjis, lower the heat to medium-low and fry for 4-5 minutes turning once half way through. If they start to brown sooner, lower the heat further.

Rose coconut karanji fried

Let them cool down completely. Store in an airtight container and enjoy the delicious rose coconut karanji with your family  and friends.

Rose coconut karanji-4

Rose Coconut Karanji {crispy pastry with sweet rose flavoured coconut filling}
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
Ingredients
  • Filling:
  • 2 cups coconut powder
  • 1 cup powdered sugar
  • 1 tbsp gulkand/rose preserve
  • 1 tsp rose essence
  • Outside cover:
  • 1-1/2 cups fine rava/semolina
  • 1-1/2 cups all purpose flour
  • 1 cup milk
  • 2 tbsp ghee
  • oil for frying
  • Layering:
  • 2 tbsp rice flour
  • 2 tbsp melted butter
Instructions
  1. Mix all the ingredients for the filling. Rub filling on the palm of the hands for couple of minutes so that the rose preserve is mixed evenly.
  2. Mix semolina and all purpose flour. Heat ghee and add to the flour. Warm up the milk. Add ½ cup of milk to the flour and start kneading dough. Add little bit milk as required to form firm dough. Usually ¾th cup of milk should suffice. But depending on the rava, you may need more or less to make firm dough. Keep aside for 20 mins.
  3. Divide the dough into 3 equal parts. Add a 1 tsp of roasted beetroots juice (or few drops of red coloring) to one part and knead well for 5 mins. Soak saffron in 1 tsp of warm milk and add to the second part. Knead well for 5 mins. Knead the remaining white dough for a few minutes.
  4. Roll each dough ball into a 12 inch circle. Mix melted ghee and rice flour to form smooth rice paste and keep aside. Start with the white rolled circle, apply a thin layer of rice paste. Put the pink circle on top of the white and apply a thin layer of rice paste on it. Lastly layer the yellow circle and apply remaining rice paste to it. Roll the three layers tightly to form a long roll.
  5. Cut the roll into 20-24 discs. For each disc, press outer white edge forward so that the outermost layer is on the top/front with the layers overlapping each other and the disc forming an oval shape. This step is very important as it keeps the layers together while rolling. Do not flatten the disk at its center by pressing on the top as the layers may start opening as you roll them.
  6. Roll each disc into 3-inch circle. Put the sweet filling in the center. Apply little milk on edges using your finger and then fold the circle over to form a semi-circle with the edges sealing the filling inside. I prefer picking up the disc in my hand and then adding the filling and sealing but it can also be done on a board.
  7. Once the karanji is sealed firmly, using a fork press the ends to form a nice pattern or the edges can also be folded into small pleats. Continue to roll and fill rest of the discs.
  8. After all the karanjis are ready, add oil in a fry pan on medium high heat for 2-3 mins. Once the oil is hot, add 2-3 karanjis, lower the heat to medium-low and fry for 4-5 minutes turning once half way through. If they start to brown sooner, lower the heat further. Let them cool down completely. Store in an airtight container.

 

 

39 thoughts on “Rose Coconut Karanji {pastry with rose flavoured coconut filling}

  1. Reading this Recipe and looking at the pics to explain them was so appetising !! By the time, I reached the bottom of the post, I found my mouth watering and a crave to bite into these pics and feel that Crunchy Coconut filled sweet and then eat more and more and more……………………..Till I saturate.

    Thank You so much for the Recipe and Well Explained Pics.

    Love

  2. I gave the recipe printout to my maid and asked her to follow the instructions and make it. And when I saw it, it was like those fried stuffed bhajias. The only thing delicious about them was the sweet fillings. But the crust was ruined. Actually if you can make a video of this, I will follow it better.

    But I’ve not given up making this. This time, I’ll supervise.

    1. Cattie, first thank you for trying the recipe and your feedback. I am sorry that the outer did to come out good.

      Here are a few suggestions – Make sure the outside dough is firm and well kneaded. Sometimes if the semolina is coarse you can also beat the dough for 5 minutes before rolling with a pestle. This makes the dough even and soft.
      For frying, as you are putting them in the oil the oil should be very hot but then after you have immersed them in lower the heat and fry on low flame. Don’t rush the frying. I will surely try to put a video for this. Thanks again!

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