Olya Naralachi Karanji

olya naralachi karanji

Olya Naralachi Karanji or Fresh Coconut Karanji is a traditional Maharashtrian sweet made of fresh coconut and jaggery in Diwali festival season.Festivities in India are incomplete without sweets and desserts.

Traditional sweets are of the essence when it comes to Diwali and the celebrations are simply incomplete without the home-cooked stuff.

Karanji, is same as Gujia in North India.

Usually, Karanji is prepared with dry coconut and powdered sugar, the same mixture as Khirapat or Panchkhadya.Many Sweet shops have sugar made Karanjis.The reason is, it can be stored for longer time.

Fresh coconut and jaggery mixture have short shelf life, so it has to be finished fast.

I usually make from dry coconut and sugar. I have to distribute among relatives and friends, so they should be in the good state for a longer time.

This time I gave a try on fresh coconut and Jaggery mixture.It reminds me stuffing of Ukadiche modak.The difference is we are going to fry this half moon shape karanji.The outer covering of Karanji is made up of Maida/All purpose flour.

Karanjis are fried on low heat to avoid browning, the color should be between white and golden.I have used Karanji Mold to make a uniform shape of all karanjis and sealed with milk.The traditional way is to fold on edges making flower petal shape.

My mother always made modak with remaining edges and this is how modak is also on Diwali snack dish.

I had plenty of fresh coconuts this Diwali, so remaining grated coconut was used in yummy Rava Coconut Ladoo.

You can make many recipes with fresh coconut, one of my favorites is Solkadhi, Coconut chutney, Coconut Burfi

Karanji stuffing is always flavored with cardamom powder.It gives the nice aroma and it is the specialty of Indian Desserts.

How to make Cardamom Powder

Remove the skin from the cardamom pods and crush/ grind them using a Mortar and pestle. Grind to a fine powder and keep aside.

The following picture shows how to use Karanji Sacha or karanji mold.
karanji process

olya naralachi karanji

How to Make Olya Naralachi Karanji

Olya Naralachi Karanji

Olya Naralachi Karanji


  • Ingredients:
  • For stuffing:
  • 1 Whole Fresh Grated Coconut
  • 1 cups Grated Jaggery (Gud)
  • 1 tsp Cardamom Powder
  • For covering:
  • 2 cups All purpose flour (maida)
  • 2 tbsp Semoline/Rawa
  • 2 tbsp ghee
  • 1 cup Cold Milk
  • Vegetable oil: for deep frying


  • For covering:
  • 1.In a separate bowl mix all purpose flour and Rava. Heat Ghee and add it to the flour mix.
  • 2.Add Water and knead it. Make a soft dough.
  • 3.Keep aside for almost 15 min by covering it with moist cloth so that it doesn't dry and become hard.
  • For Stuffing:
  • 1.In a pan,take grated coconut and jaggery. Cook on low heat till all jaggery melts and the mixture comes together.
  • 2.Add cardamom powder and continue to cook the mixture on semi medium heat. Stir continuously. (Jaggery and coconut both have the tendency to burn quickly, so do not stop
  • stirring at any given point of time.)
  • 3.As it cooks ,the mixture starts to thicken and starts becoming tighter.(The mixture shouldn't be runny and watery.).This is the time to switch off flame.
  • For Karanji:
  • 1.After 15 mins, knead the dough again slightly and make small round balls.
  • 2.Take one small dough ball. With the help of a rolling pin, roll it flat (same as the size of a poori)
  • 3.Put a spoonful of the coconut jaggery mixture in the center. Make a Semi circle enclosing the stuffing. Apply milk or water at the edges to seal it.(The edges should be tightly sealed or the filling may ooze out during deep frying)
  • 4.I have used a Karanji Mould as shown in pictures.Traditional way is,seal the Karanji with folding the edges and making flower like design on edges.
  • 5.Place the filled karanjis on to a wet towel to avoid drying. Cover the karanji flipping the other side of wet towel on top.
  • 6.Heat oil for deep frying in a kadhai or deep pan.
  • 7.Slowly fry the karanjis on low heat till golden color. Remove on paper towel and let them rest for 20 mins.
  • 8.When cooled down, store in airtight container upto 4-5 days.

olya naralachi karanji

Leave a Reply

Your email address will not be published. Required fields are marked *