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5 from 6 votes

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
Servings: 20 -24
Calories: 139kcal



Outside Cover

  • cups fine rava/semolina
  • cups all purpose flour
  • 1 cup milk
  • 2 tablespoons ghee
  • oil for frying


  • 2 tablespoons rice flour
  • 2 tablespoon butter melted

Optional Ingredients

  • 1 teaspoon beet juice grate a small piece of beet and squeeze out the juice
  • 1 pinch saffron
  • 1 teaspoon milk warm


  • Mix all the ingredients for the filling. Rub filling on the palm of the hands for a 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 ½ cup of milk to the flour and start kneading dough. Add a little bit of milk as required to form a firm dough. Usually, ¾ cup of milk should suffice. But depending on the rava, you may need more or less to make a firm dough. Keep aside for 20 mins.
  • Divide the dough into 3 equal parts**. Add beet juice (or few drops of red coloring) to one part and knead well for 5 mins. Soak saffron in 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 the 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 the 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 a 3-inch circle. Put the sweet filling in the center. Apply little milk on the 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 the rest of the discs.
  • After all the karanjis are ready, add oil in a frying 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 halfway through. If they start to brown sooner, lower the heat further. Let them cool down completely. Store in an airtight container.


**Note: Layering dough is completely optional. When short on time, I make them without layering. I simply roll the dough, fill and fry for delicious karanji's.


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
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