Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Print Recipe Pin Recipe
5 from 1 vote

Rose Coconut Karanji {crispy pastry with sweet rose flavoured coconut filling}

Karanji is a crispy fried pastry filled with sweet and delicate rose flavored coconut filling that melts divinely in your mouth.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Snack
Cuisine: Indian
Keyword: rose coconut karanji
Servings: 20 -24
Calories: 139kcal


  • 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


  • 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.
  • Mix semolina and all purpose flour. Heat ghee and add to the flour. Warm up the milk. Add 1/2 cup of milk to the flour and start kneading dough. Add little bit milk as required to form firm dough. Usually 3/4th 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.
  • 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.
  • 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 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.
  • 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 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.
  • 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.


Calories: 139kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 18mg | Potassium: 73mg | Fiber: 1g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.6mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry