Karanji

Karanji, also known as "gharelu karanji" or "sweet karanji," is a popular Indian sweet pastry. It is traditionally prepared during festivals like Diwali and is a delicacy enjoyed across various regions of India, particularly in Maharashtra and Karnataka.

The outer shell of the karanji is made from a thin dough, typically consisting of all-purpose flour and a bit of ghee or oil, which is then deep-fried until golden brown and crispy. The filling is a sweet mixture, most commonly made from freshly grated coconut and jaggery or sugar. Other ingredients such as cardamom powder, poppy seeds, and sometimes finely chopped nuts like almonds or cashews are added to enhance the flavor. The semicircular shape of the karanji is characteristic, often with a decorative crimped edge.

Preparing karanji involves several steps. The dough is rolled out thinly, small circles are cut, and the filling is placed on one half of the circle. The other half is folded over to create a half-moon shape, and the edges are sealed, usually by pressing with a fork or by hand-crimping. After frying, the karanji is allowed to cool before serving. It can be stored for several days and is often enjoyed with tea or as a dessert. Variations exist with different fillings, sometimes incorporating dried fruits or khoya.