Air fryer recipe · Desserts & Bakes
Air-Fryer Coconut Karanji
Maharashtrian coconut-jaggery crescents with a toasty, fragrant filling and a delicate shell.
- 23 minTotal time
- 170°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 630kcal
- 8.1 gprotein
- 92.7 gcarbs
- 26.5 gfat
- 5.2 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)1.5 cups
- Ghee (moyan)3 tbsp
- Dry coconut (desiccated)1 cup
- Grated jaggery1/2 cup
- Poppy seeds (khus khus)1 tbsp
- Cardamom & nutmeg1/2 tsp
Method
Knead the shell dough
Rub the ghee into the maida until it feels like breadcrumbs, then knead with a little water into a firm, smooth dough. Rest it covered while you make the filling, so it rolls out thin without tearing.
Toast the filling
Dry-roast the desiccated coconut and poppy seeds until lightly golden and nutty. Stir in the grated jaggery off the heat with the cardamom and nutmeg, letting the jaggery melt just enough to bind it.
Roll and fill
Roll small rounds of dough, spoon coconut filling onto one half and fold into a crescent. Seal and crimp the edge firmly with a fork or twist it shut by hand, so no filling leaks out during cooking.
Oil the shells
Brush each karanji with melted ghee and set them in the basket in a single layer. This light coating gives the pastry its fried-like golden colour and keeps the shell tender rather than dry and hard.
Air-fry crisp
Air-fry at 170°C for 18 min, turning once halfway so both sides brown evenly. Let them cool completely, as the shell only turns properly crisp and the filling firms up once they are fully cold.
