Kolhapuri Karanjee

The Kolhapuri Karanjee is a traditional sweet delicacy from the state of Maharashtra, India, and is particularly popular in the Kolhapur region. Known for its rich cultural heritage and spicy cuisine, Kolhapur offers this unique dessert during festivals and special occasions. With its flaky exterior and a sweet, coconut filling, this dish is reminiscent of the culinary techniques passed down through generations.

History

Kolhapuri Karanjee is believed to have originated many centuries ago as a festive treat primarily made during Diwali, a major Hindu festival. Its creation stems from the need to offer something special to guests and deities during the celebrations. Over time, the recipe evolved into a beloved sweet that symbolizes festive joy and culinary artistry in the western Maharashtra region.

Ingredients

• Maida (all-purpose flour) - 2 cups
• Ghee (clarified butter) - 1/4 cup
• Salt - 1/4 tsp
• Water - as needed
• Grated coconut - 1 cup
• Jaggery - 1 cup
• Cardamom powder - 1 tsp
• Poppy seeds - 2 tbsp
• Raisins - 2 tbsp
• Oil - for deep frying

Preparation

Dough Preparation

1. In a large bowl, mix maida, ghee, and salt. Rub the mixture between your palms to incorporate the ghee evenly.
2. Add water gradually and knead into a stiff dough. Cover it with a damp cloth and set aside for at least 30 minutes.

Filling Preparation

1. In a pan over low heat, combine grated coconut and jaggery. Stir until the jaggery melts and blends with the coconut.
2. Add cardamom powder, poppy seeds, and raisins. Mix well and cook for a few more minutes till it thickens. Allow the mixture to cool.

Cooking Process

1. Divide the dough into small equal portions and roll each portion into a ball.
2. Take a dough ball, flatten it, and roll it into a small circle.
3. Place a tablespoon of the coconut filling in the center, fold the circle to make a semi-circle, and seal the edges with a little water. Use a fork to press the edges for a traditional pattern.
4. Heat oil in a deep frying pan over medium heat.
5. Once the oil is hot, reduce the flame to low and carefully place the karanjee in the oil.
6. Fry until golden brown and crispy on both sides. Remove and drain excess oil on a paper towel. Repeat the process for all pieces.

Serving Suggestions

Serve the Kolhapuri Karanjee warm or allow them to cool completely. They can be served as a dessert or enjoyed as a sweet snack with tea or coffee. These delightful treats can be stored in an airtight container for up to a week. To enhance your experience, pair them with a cup of hot masala chai and revel in the traditional flavors that celebrate the Maharashtrian festivity spirit. For precise cooking times, refer to this cooking timer.