• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice your Life! logo
  • About
  • Recipe Index
  • Blogging Marathon Details
    • Next BM Announcement
    • BM Participants
  • Also on: Cooking 4 all Seasons
  • Nav Social Menu

menu icon
go to homepage
search icon
Homepage link
  • Index
  • ×
    Home » Sweets and Desserts » Olya Naralachya Karanjya | How to make Karanji with Fresh Coconut filling

    Olya Naralachya Karanjya | How to make Karanji with Fresh Coconut filling

    Published: Apr 17, 2016 · Modified: Apr 9, 2021 by Srivalli · 18 Comments

    Sharing is caring!

    0 shares
    Jump to Recipe Print Recipe

    Olya Naralachya Karanjya - A to Z Maharashtrian Sweets

    We are on the 15th day of this Mega BM series and today is for O. Until I landed in this recipe, I didn't get anything else for this alphabet. I searched if there were vegetables or ingredients starting with this alphabet and nothing came up. As Amusrecipes was the first site that prompted me to get ahead with this series, I went back to check if there was anything I missed. And yes it was it and he called it Olya Naralachya Karanjya

    He calls his Karanji Olya naralachya karanjya which means fresh coconut karanji. I double-checked with Pradnya on the name and she said Olya is wet, so fresh coconut is called ola naral and when used as an adjective it becomes olya and hence I have a dish for my O.

    Both fresh and dried coconut can be used in this sweet and working with coconut was good as I love fresh coconut. As I said before I had worked on my dishes and ensured I grouped similar dishes together for ease of cooking. The day I planned for this cooking, I had a huge fresh coconut grated and used it as required for all the dishes.

    Yes you guessed it right, even Chauri chi Karanji was made on the same day and the same cutting method was used, though the dough ingredients and filling were different. It actually worked out best as you get your dishes done fast! So in this marathon, I used lots of jaggery, and coconut, much like my own cuisine I am familiar with. The other dishes that were done together were the Halim Ladoo and Ekadashi Farali Bhat. I was actually glad that these two didn't involve so much deep frying and the back-breaking exercise I had with the Karanjis.

    Just as the ladoos, end of the frying session, I was confused on which was what. So in that pretext, I globbed up a couple to know the stuffing. So I will share the secret with you..:)
    Olya Naralachya Karanjya



    Olya Naralachya Karanjya
    Ingredients Needed:
    For cover
    All purpose flour / Maida - 1 cup
    Ghee - 1/4 cup
    Milk - 1/4 cup
    Water as needed
    Oil for deep frying
    For Saaran / Stuffing
    Fresh Coconut grated - Approx. 1 cup
    Sugar 1 1/2 cup
    Cardamom powder a pinch
    How to make the Karanji
    For the Stuffing
    Take a non stick pan with the grated coconut and sugar.
    Cook it on a low flame till the sugar is melted.
    Do not make it too dry. Cook only for 5 minutes.
    Keep it aside for cooling. Add cardamom powder at the end. If you cook for too long, the mix will turn out hard.
    For the outer Cover
    Take the flour into a bowl. Heat 1/4 cup ghee in Kadai and pour it over the flour. Add milk and knead the dough
    If required, use a small quantity of water to knead the dough. The dough should be stiff but well kneaded.
    Set it aside for 1/2 an hour
    Knead it again to make the dough soft.
    How to make the Karanji
    Since I used the cookie cutter, I made a huge dish and made mini karanjis in one shot. However, you can pinch into small balls and make individual ones as well.
    Smear the sides of the discs with little water, place a small amount of the stuffing in the center, and cover the stuffing. Seal on the sides, ensure it is properly glued.
    Repeat with the rest. As you make the rest, ensure it doesn't get dried up, so keep it covered.
    Heat a kadai with oil and deep fry on medium heat till it turns golden brown.
    Drain with a slotted spoon and store in an airtight box.

    Notes
    Amu says that one can add semolina or khava also in the filling. However, this recipe is the traditional recipe. Also much like our traditions, they also make fried modal with the same filling along with the karanji

    An InLinkz Link-up

    Recipe

    Print Pin

    Olya Naralachya Karanjya | How to make Karanji with Fresh Coconut filling

    Cuisine Maharashtra
    Author Srivalli

    Ingredients

    For Cover

    • 1 cup All Purpose Flour / Maida
    • 1/4 cup Ghee
    • 1/4 cup Milk
    • Water as needed
    • Cooking Oil for deep frying

    For Saaran / Stuffing

    • 1 cup (approx) Fresh Coconut grated
    • 1 & 1/2 cup Sugar
    • A Pinch Cardamom Powder

    Instructions

    For the Stuffing

    • Take a non stick pan with the grated coconut and sugar.
    • Cook it on a low flame till the sugar is melted.
    • Do not make it too dry. Cook only for 5 minutes.
    • Keep it aside for cooling. Add cardamom powder at the end. If you cook for too long, the mix will turn out hard.

    For the Outer Cover

    • Take the flour into a bowl. Heat 1/4 cup ghee in kadai and pour it over the flour. Add milk and knead the dough.
    • If required, use a small quantity of water to knead the dough. The dough should be stiff but well kneaded.
    • Set it aside for 1/2 an hour.
    • Knead it again to make the dough soft.

    How to make the Karanji

    • Since I used the cookie cutter, I made a huge dish and made mini karanjis in one shot. However, you can pinch into small balls and make individual ones as well.
    • Smear the sides of the discs with little water, place a small amount of the stuffing in the center, and cover the stuffing. Seal on the sides, ensure it is properly glued.
    • Repeat with the rest. As you make the rest, ensure it doesn't get dried up, so keep it covered.
    • Heat a kadai with cooking oil and deep fry on medium heat till it turns golden brown.
    • Drain with a slotted spoon and store in an airtight box.

    Notes

    Amu says that one can add semolina or khava also in the filling. However, this recipe is the traditional recipe. Also much like our traditions, they also make fried modal with the same filling along with the karanji.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Narali Bhat | How to make Sweet Coconut Rice
    Policha Ladu | Chapati Ladoo Recipe »

    Reader Interactions

    Comments

    1. Suma Gandlur says

      April 17, 2016 at 6:50 pm

      Yummy karanji. I love that coconut filling and these Karanji sound like my kind of dish. ☺

      Reply
    2. Pavani N says

      April 17, 2016 at 8:58 pm

      Such a yummy looking karanjis Valli. Love the fresh coconut stuffing in here.

      Reply
    3. Usha says

      April 18, 2016 at 1:42 am

      There are so many varieties of fillings used for karanji

      Reply
    4. Gayathri Kumar says

      April 18, 2016 at 9:48 am

      Beautiful karanjis and filling being fresh coconut, I can imagine the flavour it gives to the sweet...

      Reply
    5. Priya Suresh says

      April 18, 2016 at 7:18 pm

      This karanjis looks prefect to satisfy my tastebuds, am in love with the coconut filling.

      Reply
    6. Sapana Behl says

      April 18, 2016 at 9:01 pm

      Karanji with fresh coconut filling looks sinful.love to know the variations in filling.

      Reply
    7. vaishali sabnani says

      April 19, 2016 at 3:21 am

      Lol on gobbling those karanjis ! Love the fresh coconut idea , they must have been yum .

      Reply
    8. Srividhya Gopalakrishnan says

      April 19, 2016 at 2:49 pm

      Love the fresh coconut filling. Great research 🙂

      Reply
    9. Amara Annapaneni says

      April 20, 2016 at 2:14 am

      Love the karanjis with fresh coconut, they look delicious.

      Reply
    10. Harini-Jaya R says

      April 20, 2016 at 2:28 am

      I love the stuffing and I would love to invite myself to your place just for these 🙂

      Reply
    11. Kalyani says

      April 20, 2016 at 5:47 am

      We make the stuffing with both fresh and wet coconuts.. its been ages since I made karanji /karjikay (as we call it in kannada)... heavenly ....

      Reply
    12. Smruti Shah says

      April 20, 2016 at 11:06 pm

      Valli, I can almost smell the fresh coconut in those karanjis!! Lovely share 🙂

      Reply
    13. Sandhya Ramakrishnan says

      April 27, 2016 at 10:22 pm

      Love the karachis with the aromatic coconut stuffing! It is so lovely to see the similarities between many of our cuisines.

      Reply
    14. Nalini's Kitchen says

      May 04, 2016 at 12:30 pm

      Karanji with the simple coconut stuffing looks so delicious and easy to make..Cutting the dough with cookie cutter sounds like a nice idea.

      Reply
    15. Chef Mireille says

      May 10, 2016 at 10:27 pm

      love the stuffing -my kind of treat

      Reply
    16. Ruchi Indu says

      May 14, 2016 at 7:17 am

      lovely karanjis and easy to make with this coconut filling

      Reply
    17. Anonymous says

      October 13, 2019 at 1:45 pm

      Delicious Recipe!!!!!! For how many days this Karanji are good to eat

      Reply
    18. Srivalli says

      October 13, 2019 at 5:59 pm

      These surely stays good for a week. Make sure the coconut is roasted well.

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating





    Primary Sidebar

    Search Recipes

    Vegetarian Side Dishes

    Vegetable Saagu Recipe | Mixed Vegetable Saagu for Set Dosa | Step By Step Recipe

    Kaddu ki Sabzi

    Sitaphal ki Sabzi | How to make Kaddu ki Sabzi

    Poori Masala | How to make Potato Masala for Poori ~ Tamil Nadu Hotel Style

    Pappu Pulusu

    Pappu Pulusu – Pappu Charu Andhra Style - Lunch Box Recipes

    Thalis and Spreads

    Aadi Krithigai Festival Recipes

    Aadi Krithigai | Aadi Krithigai Recipes

    Sandwich Platter

    Sandwich Platter Menu ~ Ideas for Party

    Pavakkai Pitlai

    Vegetarian Thali Menu List

    Pizza Party Platter

    Pizza Party Platter | Ideas for Pizza Party!

    Most Popular Posts

    Chena Tarkari

    Chhena Tarkari | Odia Style Paneer Curry

    Mofo Sakay

    Mofo Anana | Malagasy Mofo Sakay

    Ice Cream Sandesh

    Ice Cream Sandesh | How to make Khoya Kulfi Sandesh

    Sprouted Moong Dal Idli

    Sprouted Moong Dal Idli ~ Low Carb Indian Vegetarian Recipe

    Popular One Pot Meals

    Chak Angouba

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2022 Spice your Life!