Karanji  or Nevris are deep-fried flour shells stuffed with a mixture of roasted coconut, dry fruits, among other ingredients. Whether Diwali or Christmas, the festival is synonymous with tons of lip smacking sweets and snacks. One such sweet is Karanji / Nevris  which is an important part of Diwali faraal (snacks)/ Christmas Kuswar*.   Here’s the recipe:


For the stuffing

1 cup Dry coconut (grated) (sookha nariyal)                        
2 tbsp White sesame seeds (til)
2 tbsp Poppy seeds (khuskhus)                                
3 tbsp Rava (semolina)                                 
4 tbsp Powdered sugar (pssi hui cheeni)
2 tbsp cashew nuts, broken into small pieces (kaju)         
3 tbsp Raisins (kishmish)                              
1 tsp Cardamom powder (elaichi powder)                            

For the outer covering

1 cup refined flour (Maida)         
3 tsp semolina (rava)
2 tbsp clarified butter (Ghee)                    
Salt  as per taste (namak)

Oil for frying the karanjis


Check these Diwali snacks recipes: Poha ChivdaShankarpaliNankhataiCorn Chivda


For the stuffing:

  • Dry roast grated dry coconut, rava,  sesame seeds, poppy seeds one by one. 
  • In a mixing bowl, combine the roasted ingredients alongwith powdered sugar, cashews, raisins, cardamom powder and keep it aside.

For the outer covering

  • Heat the ghee and keep aside. In a mixing bowl, add maida and rava.
  • Pour hot ghee into it. Mix with a spoon.
  • Once it cools down, add salt and mix well using your fingers. 
  • Add water little at a time and knead to a smooth dough.
  • Cover the dough with a moist muslin cloth and keep aside for 30 minutes. 
  • Divide the dough into small round shaped balls.
  • Roll out one dough ball into a circle of around 4 to 5  inches diameter.
  • Place 2 to 3 tbsp of the stuffing in the centre of the circle and fold the circle in a semi circular shape.
  • Gently press the edges.
  • Pinch the pressed edges and make designs as desired.
  • Keep the karanjis on a plate greased with oil so that they do not stick to the plate.
  • Also, cover the plate with a moist muslin cloth to avoid the karanjis from drying. 
  • Make all karanjis in this manner.
  • Heat oil in a pan for frying the karanjis.
  • Fry them on a low flame. 
  • Take them off the flame when they are slightly golden in colour as they cook further even after taking out of the pan.
  • Before adding the next batch of karanjis, you can turn off the flame and wait for few minutes so that the temperature of the oil drops.
  • Turn on the flame after adding the karanjis. Fry them on low heat.
  • Store in an airtight container and serve as required.


*Kuswar : Kuswar is a term often used to mention a set of Christmas goodies which are part of the cuisine of the Goan Catholic community of Goa and the Mangalorean Catholic community of Karnataka.

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