Karanji and Modak

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • For the dough:
  • 1 - cup cake or all purpose flour
  • 3 tbsp - ghee or oil
  • a pinch - salt
  • Water
  • For the Filling:
  • 1 cup - grated coconut, fresh or dry
  • 3.5 cups - sugar
  • 1.5 cups - milk
  • a handful chopped almonds and raisins
  • 2 to 3 pods cardamom seeds, crushed
  • 1 tbsp - poppy seeds (options)
  • For deep frying:
  • 1/2 litre - sesame
  • Peanut or any other vegetable oil

How to Make Karanji and Modak

  • For dough:
  • Keep a jug of water handy.
  • In a parat or mixing bowl, combine the shortening with the flour and salt.
  • Rub in well.
  • Add water slowly, while mixing, to make a firm dough.
  • Knead well.
  • Cover and set aside.
  • For the filling:
  • Cook the ingredients in a flat, heavy bottomed skillet until the ilk evaporates and the filling is soft.
  • If using dry coconut, add poppy seeds to the filling.
  • These give a delicate crunch to the pastry.
  • Cool the filling.
  • For the stuffing:
  • Divide the dough into balls the size of large marbles.
  • Roll out into flat, even discs about 3 inches in diameter.
  • Cover with a cloth to keep moist.
  • Keep a small ball of milk handy for sealing the crescents.
  • To make karanjis, place 1 disc in front of you.
  • Put 1 tbsp of filling in half of it that is closer to you.
  • Moisten the edges of that side of the disc with a little milk.
  • Fold the upper semi-circle over the filling to make a crescent shape.
  • Press down onto the lower semi circle.
  • The milk will help to seal it tight.
  • Cut with a decorative cutter (katna) around the edges of the crescent to create a fluted border.
  • Remove the excess dough.
  • It can be used later to make more circles for filling.
  • When all the pastries are filled, you are ready to fry them.
  • To make modaks, use the same discs.
  • Place 1 - 1.5 tsp full of filling in the centre of each.
  • Fold the edges upward to create a fluted, inverted cone atop the mount of filling.
  • Ensure that the filling is tightly sealed in the cover or it will ooze out during frying.
  • For deep frying:
  • Place the wok on the heat.
  • When it is warm, pour in the oil.
  • Heat it until almost smoking, then reduce the flame.
  • Slip in 3 1/2 to 4 karanjis or modaks at a time.
  • Fry them for 2 1/2 to 3 mins.
  • Each at medium heat until pinkish brown.
  • Drain and set on a plate or paper towel.
  • Fry the remaining pastries the same way.
  • Store karanjis and modaks in an airtight box when thoroughly cooked.
  • If storing for over a week, keep in the fridge.