For outer crust

  • 1 cup Flour (maida)
  • 4 tbsp Semolina (fine)
  • 2 tbsp oil
  • pinch salt
  • 1/3 cup lukewarm water
For Stuffing
  • 1 cup fine Semolina
  • 1/2 cup dry coconut (desiccated)
  • 1/2 cup Powdered Sugar (adjust to taste)
  • 1 tbsp Black Sesame seeds
  • 4 tbsp Cashew nuts (finely chopped)
  • 2 tbsp Raisins
  • 2 tbsp ghee
  • Few drops of Vanilla
Oil for deep frying the Karanji


  1. Prepare the dough for outer crust: In a bowl mix flour, semolina,salt ad oil. Add little water at a time and make a smooth and soft dough.Cover and keep aside.
  2. Prepare the filling: Place a pan on medium flame, add ghee, when ghee is hot add cashew nuts and raisins and fry for few seconds,now add sesame seeds and semolina and roast for 2 minutes. Add desiccated coconut and vanilla and roast. Do not let the mixture brown, you will know its ready when you touch the mixture and its feels very hot. take off the flame and add powdered sugar. check the sweetness.
  3. Make a thick paste with 4 tbsp flour and water, this is used to glue the karanji together.
  4. Now make small balls of dough. Roll each ball ,dusting with little flour to thin almost transparent chappatis. Take 1 tbsp of filling and place in middle of the rolled out chappati. Apply maida paste around the edges and fold to half (press the karanji to removed trapped air).Press the edges and using a pizza cutter,cut off the excess dough in the edge to form a proper semi circle.Keep this covered with paper or dry cloth.
  5. Repeat the same procedure for the rest of the dough and filling.
  6. Heat oil on medium high flame,check if the oil is ready by dropping a small piece of dough into the oil, if it sizzles a little then floats up,you can start frying the karanjis till they turn light golden brown.
  7. Place on absorbent paper. let it cool completely before storing in air tight container.
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