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Coconut Karanji

This festive season enjoy this special Maharashtrian sweet with a crisp shell and a coconut jaggery filling. Impress your guests and try the Coconut Karanji, a popular Diwali sweet.

Serves: 4

Cooking time: 60 min


  • Coconut grated - 250 gm
  • Cardamom powder - 1 gm
  • Jaggery grated - 400 gm
  • Sooji - ½ cup
  • Maida - 2 cup
  • Cold Milk - 1 cup
  • Aashirvaad Svasti Pure Cow Ghee for deep frying


  • In a pan cook coconut and jaggery on a slow fire till the jaggery melts.
  • Add cardamom powder and keep stirring so it doesn’t stick to the surface, cook till the mixture becomes thick.
  • Turn off the heat once it is done and keep aside.
  • In a separate bowl add maida, sooji and melted ghee, mix them well.
  • Now add cold milk to the above mixture and make a thick dough.
  • Cover the dough and keep aside for 15 – 20 min.
  • Knead the dough again and make small round balls. With the help of a rolling pin, roll it flat and place a spoonful of coconut jaggery mixture in the center.
  • Apply some milk on the edges of the dough and tightly seal the filling inside.
  • Press the edges using the back of a fork, repeat the process for the rest of the dough
  • Heat Aashirvaad Svasti Ghee in a kadai, slowly fry the stuffed karanjis on low heat till golden brown.
  • Your Diwali recipe is now ready to be served.
Recipe prepared by ITC Hotels Chefs

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