Karjikai / Karanji

Karjikai is a traditional sweet prepared for Diwali. This is a mild sweet and I bet most of you will like it. Karjikai, is a savory with coconut filling and sugar. The crust is crispy whereas the filling is mildly sweet and melts into the mouth.

I remember my childhood days when my mom used to prepare Karjikai, Shankarpali, Chakkli, varieties of laddus in big batches for Deepavali. We used to help her cut the Karjikai with a karjikai cutter. Now as I don’t have that cutter I have just made some impression by using a fork. Sharing my mom’s recipe with a little twist by adding dry fruits to this dish, hope you all would like to try making it, dear friends.

Prep Time

30 Minutes

Cooking Time

35 Minutes


15-16 Pieces





Maida / All Purpose Flour

Chiroti Rava / Fine Semolina





1 Cup

¼ Cup

1 Tbsp.

½ Cup

A Pinch

To deep fry

To Make the filling

Kopra /Dry Desiccated Coconut

Putani Powder / Roasted Gram Dal Powder


Poppy Seeds

Finely Chopped Dry Fruits

Cardamom Powder

¾ Cup

1 Tbsp.

¾ Cup


2 Tbsp.

¼ Tsp



1.   In a bowl take all-purpose flour, semolina, ghee and salt together and mix well. Rub all the mixture well. Now by adding warm milk slowly, knead the dough to a medium consistency( something like a poori dough).

2.   Set it aside for at least ½ hour.

3.   Meanwhile start preparing for the filling. Dry roast desiccated coconut, poppy seeds separately until you get a nice aroma.

4.   Mix the roasted ingredients with sugar, cardamom powder, roasted gram powder, finely chopped dry fruits (almonds, pistachio ) and set it ready.

5.   Heat oil for deep frying.

6.   Divide the dough to small ball and roll it out into a circle like poori, divide the poori into half, spoon in a tablespoon of the filling on one side, and carefully fold the other half, closing the poori-shaped dough completely. Also wet the edges slightly with water/ milk and seal well. Follow the same for the other dough balls too.

7.   Deep-fry all the prepared karajikai’s in hot oil, turning them continuously till they turn golden brown.

8.   Store them in an air tight container.


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