Description
Rose Coconut Karanji is a crisp, flaky Indian pastry filled with a fragrant mixture of coconut, rose preserve, and sugar. These beautifully layered festive treats are delicately sweet with floral notes and a crunchy golden shell.
Ingredients
- 2 cups desiccated unsweetened coconut
- 1 cup powdered sugar
- 1 tablespoon gulkand (rose preserve)
- 1 tsp rose essence
- 1½ cups fine rava (semolina)
- 1½ cups all purpose flour
- 1 cup warm milk
- 2 tablespoons ghee
- Oil for frying
- 2 tablespoons rice flour
- 2 tablespoons melted butter
- 1 teaspoon beet juice or a few drops red food coloring
- 1 pinch saffron
- 1 teaspoon warm milk
Instructions
- In a large bowl, combine semolina and all-purpose flour. Heat the ghee and pour it into the flour mixture. Rub the ghee into the flour for 3–4 minutes until the mixture resembles coarse crumbs and holds shape when pressed.
- Gradually add warm milk and knead into a firm dough. Cover and let the dough rest for 20 minutes.
- To prepare the filling, mix desiccated coconut, powdered sugar, gulkand, and rose essence in a bowl. Rub the mixture between your palms for a few minutes until evenly combined. Set aside.
- Prepare the layering paste by mixing rice flour with melted butter until smooth. In a small bowl, bloom the saffron in 1 teaspoon warm milk.
- Divide the dough into 3 equal portions. Leave one portion plain. Knead the second portion with saffron milk until evenly yellow. Knead the third portion with beet juice or food coloring until evenly pink-red.
- Roll each dough portion into a thin 12-inch circle. Spread one-third of the rice flour paste over the white dough circle. Place the red dough on top and spread another thin layer of paste. Place the yellow dough on top and spread the remaining paste evenly.
- Tightly roll the layered dough into a log and cut it in half. Slice each half into 1-inch discs to make approximately 24 pieces.
- Take one disc and gently press the outer white edge forward so the layered pattern stays intact. Roll into a 3-inch oval or circle.
- Place about 1 tablespoon of filling in the center. Brush edges lightly with milk and fold over into a semicircle. Seal the edges firmly.
- Trim or decorate the edges using a pastry cutter, fork, or pleating technique if desired.
- Repeat with remaining dough and filling, keeping prepared karanjis covered with a damp towel.
- Heat oil in a frying pan over medium-high heat. Fry 4–5 karanjis at a time. Reduce heat to medium-low and fry for 4–5 minutes, turning halfway through, until crisp and golden.
- Transfer to a paper towel-lined plate and cool completely before storing.
Notes
- Ensure the dough is firm for crisp and flaky karanjis.
- Keep unused dough covered to prevent drying.
- Adjust rose essence according to taste preference.
- Store completely cooled karanjis in an airtight container for up to 2 weeks.
- Food coloring is optional and used mainly for decorative layered effects.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Deep Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 karanji
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 8 mg
