Festive Chocolate Coconut Karanji You Can Make in Advance

Follow this chocolate coconut karanji recipe so you can make the dish in advance and serve at birthdays, parties or other special occasions.

Karanji, also known as gujiya, is a traditional Indian sweet dumpling that’s deeply rooted in celebration, especially during festivals like Diwali, Holi, or Ganesh Chaturthi. Typically stuffed with a coconut and jaggery mixture and deep fried to golden perfection, this festive treat has a rich heritage. But if you want to give it a delicious modern twist, this chocolate coconut karanji recipe adds a layer of indulgence while keeping the essence of tradition intact. These karanjis are also easy to make ahead, can be stored in the freezer safely, and are perfect for sharing or gifting. The combination of toasted coconut, melted chocolate, and warming spices wrapped in a crispy shell makes them a festival favorite for all age groups.

Ingredients (Makes 24 karanjis):

For the dough:

2 cups (240 g) all purpose flour (maida)
2 tablespoons semolina (rava/sooji) – optional for extra crunch
3 tablespoons ghee or oil
½ teaspoon salt
Water as needed (about ½ cup)

For the chocolate coconut filling:

1 cup grated fresh or desiccated coconut
½ cup jaggery powder or grated jaggery
½ cup finely chopped dark chocolate or chocolate chips
1 tablespoon cocoa powder (unsweetened)
½ teaspoon cardamom powder
2 tablespoons chopped nuts (cashews, almonds, pistachios)
1 tablespoon raisins (optional)
1 teaspoon ghee (for roasting)

For frying:

Oil or ghee, for deep frying

Optional toppings:

Melted dark chocolate
Chopped pistachios or almonds
Desiccated coconut for garnish

Method:

In a mixing bowl, combine flour, semolina, and salt.
Heat the ghee until hot but not boiling and pour it over the flour mixture. Mix with your fingers until the mixture resembles breadcrumbs. This process is important for flaky texture.

Slowly add water, little by little, and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Heat 1 teaspoon ghee in a pan on low to medium flame. Add the grated coconut and roast for 4 minutes until lightly golden and fragrant.

Add the jaggery, stirring continuously, until it melts and combines with the coconut. Once the mixture thickens slightly, turn off the heat.
Stir in the chopped chocolate and cocoa powder while the mixture is still warm, so the chocolate melts smoothly.

Add cardamom powder, nuts, and raisins, and mix well. Let the filling cool completely before using. The filling should be sticky but not runny. If it feels too wet, you can add a spoonful of desiccated coconut to absorb moisture.
Divide the dough into small balls. Roll each ball into a thin disc about 4 inches in diameter. Place 1 to 1.5 teaspoons of the cooled filling in the center of each disc. Fold the disc over to form a half moon shape. Seal the edges by pressing with your fingers or using a karanji mold. Crimp the edges with a fork or twist with your fingers for a decorative finish. Repeat for the remaining dough and filling.
Heat oil or ghee in a deep frying pan over medium heat. Once hot, gently slide in a few karanjis at a time. Fry until golden brown and crisp, flipping occasionally. Remove with a slotted spoon and place on a paper towel to drain excess oil. Keep the heat at medium so the karanjis cook evenly without burning.
For a lighter version, you can also bake the karanjis. Preheat the oven to 180°C or 350°F. Arrange the karanjis on a baking tray lined with parchment paper. Brush lightly with oil or ghee. Bake for 25 minutes or until golden and crisp, flipping once halfway. Optionally, drizzle with melted dark chocolate and sprinkle with nuts or coconut once cooled.

Store the filled, uncooked karanjis in an airtight container in the fridge for up to 2 days. Or, freeze them uncooked, layered between parchment, for up to 3 weeks. Thaw slightly before frying. Once fried or baked, store at room temperature in an airtight container for up to 5 days.

Notes: