Chauri chi Karanji - A to Z Maharashtrian Sweets
There are some dishes that have beautiful tales woven around it, some take a fancy avatar and some become blended with the current trend that you no longer know the history. I have always been fascinated by the history surrounding a dish. So I was so excited about reading what Anjali of Annaparabrahma had to write about Chauri chi Karanji.
Karanji is known to me as kajjikayalu (Telugu) or Somas (Tamil). Even in Andhra and Tamil Nadu, this sweet is prepared for all festivals and for certain poojas as well. I do not remember the significance, except that we always used to get a huge box of this from my maternal grandmom at least twice a year. Amma never used to make this sweet and later after marriage, I heard Athamma talking about it and mentioning they use a slightly different filling as well.
I made different versions of this based on what I learnt from Athamma.
Pappulu Karjikayalu,
Nuvullu Kajjikayalu
Chocolate Kajjikayalu
Somas
Chauri chi Karanji
When I landed on Anjali's space, I ended up reading so many posts, all spinning on her native cuisine, with so many stories to talk about. I was quite taken in by how this particular sweet had so much meaning and attachment behind making it. She says this is something sisters make for their brothers and the coconut breaking tradition they have. What a lovely tradition to keep up!
This sweet is specially made during NaraLi Pournima.
Meaning of dish name goes according to her as, Chauri = coconut and jaggery mix, Karanji = Crescents
Also even though we make Karanji regularly, the stuffing is different. This stuffing with fresh grated coconut and jaggery is what we stuff for Kudumulu/ Modak for Vinayagar Chaturthi.
I love to eat that stuffing as such, so I was all excited to stuff it into a deep-fried pastry.
Another interesting note was about the coconut grater that is called Khauni in Koli. It is called "Aruvamanai" in Tamil and "Kathipeeta" in Telugu, which literally means a knife and chopping board
I still have one, though I hardly ever use it now. I remember using it in Amma's kitchen, where we have to squat down and press on this board to chop vegetables. The pointed tip in front is for grating coconut. This traditional instrument is now replaced with modern Anjali gadgets. Amma has one and I rely on it for my grating now.
As expected, I enjoyed this so much and must have gobbled most myself. This is surely a must make again sweet.
Step by Step Pictures for making Chauri chi Karanji
Chauri chi Karanji
Ingredients Needed:
For the pastry / Outer layer:
All purpose flour / Maida - 1 heaped cup
Salt - 1/2 tsp
Semolina / Rava - 1/4 cup
Milk - 1/4 cup
Water to knead
Ghee - 1 tbsp
Oil to deep frying
How to make the pastry:
Soak the semolina in the milk for 10 mins.
Take the flour in a wide bowl, add in the salt, ghee, next the soaked rava, mix together. Then slowly add milk to knead together to a stiff dough. Cover and let it rest for 10 mins.
While it is resting, make the stuffing or the Chauri
Padma Rekha says
Such a beautiful traditions and similarities in cuisines. We use sugar in the place of jaggery will try with jaggery looks so belicious ..
Priya Suresh says
Am ready to munch some anytime, dangerously addictive karanjis, never tried with jaggery, have to make some soon.So tempting they are.
Amara Annapaneni says
Such a mouthwatering sweet Valli. Looks similar to Kajjikayalu we make but love the addition of nutmeg and pumpkin seeds.
Usha says
We usually make karijalu with either nuvvulu or kobbari filling. Filling with fresh coconut is new. Karanji have come out so well.
Suma Gandlur says
I am a sucker for traditional sweets and this one is no exception. I can finish off that platter. 🙂
Sapana Behl says
Chauri chi karanji looks very delicious Valli.I love the combination of coconut jaggery.
Pavani N says
I love these crispy and yummy karanjis, though I never made them myself. Yours turned out picture perfect.
Padmajha PJ says
The coconut filling is surely delcious esp.when inside a fried pastry!rivalli... Nice one S
Gayathri Kumar says
Coconut with jaggery is far more tastier than with sugar. This karanji looks perfect.
Sandhya Ramakrishnan says
The karanjis have come out so perfect Valli. I feel like eating some right now. I love how you have cut out the design circles. That is a wonderful idea to make it look prettier.
The Pumpkin Farm says
i loved the idea of using cookie cutter here and the karanji looks very flaky and crispy well done
Priya Srinivasan says
Looks delicious valli. I feel like making them immediately!!!
Kalyani says
Loved the cookie cutter idea, and we make this similarly for ganpati festival n is called karjikaayi in kannada.. Lovely golden brown delights Valli
vaishali sabnani says
The same Karanji is called Ghugra in Gujrat , a little variation with stuffing . The karanji looks super tempting and the stuffing with jaggery is healthy too .
Anjali Koli says
Ah! the cookie cutter trick is fab. They look really flaky and delicious. Glad you enjoyed making them. I must rush and make some myself now. Thanks for the love Srivalli.
Srividhya Gopalakrishnan says
Me too love the history behind each and every food. Love that cookie cutter. yummm
Nalini's Kitchen says
Crispy and flaky karanjis,the stuffing with fresh coconut and jaggery sounds interesting.Cookie cutter idea is very inviting and looks beautiful.
Smruti Shah says
Such cute karanjis! Loved the lace at the end. I could eat a plate full of these 🙂
A Kamalika Krishmy says
This is mine and appa s fav sweet..
Harini-Jaya R says
Wow! What a treat this is. I would eat the filling just as is. That is one reason I don't attempt making this at home 🙂
Chef Mireille says
I love your scallopped edge biscuit cutter - so pretty and with that filling who can refuse this
Saraswathi Tharagaram says
What an amazing combination of flavors.Never made with jaggery. Can’t wait to try these!
Ruchi Indu says
You have beautifully explained the similarities between different cuisines. And the chauri karanjis are looking lovely tempting...
veena krishnakumar says
Beautifully explained valli. Loved the use of cookie cutter. Looks so so good
Nisha Sundar says
absolutely delicious Valli! Somasi is my favourite and i am sure am gonna love this!!