How to make Baked Karanji -

Healthier version of karanji – baked instead of deep-fried – but just as tasty.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Ghee (घी)

Cuisine : Maharashtrian

Course : Mithais

For more recipes related to Baked Karanji checkout Atta Besan Laddoo, Atte ki Pinni, Atte ka Sheera, Churi . You can also find more Mithais recipes like Mango Burfi Rabdi - SK Khazana Kaju Pista Roll Singhare Ki Burfee

Baked Karanji

Baked Karanji Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Baked Karanji Recipe

  • Whole wheat flour (atta) 1 cup

  • Ghee 2-3 tablespoons + for greasing

  • Scraped coconut 1½ cups

  • Jaggery (gur) grated 1 cup

  • Green cardamom powder ½ teaspoon

  • Poppy seeds (khuskhus/posto) 1 teaspoon


Step 1

Preheat oven at 180ºC. Grease a baking tray with ghee.

Step 2

Take flour in a bowl. Add ghee and sufficient water and knead into a stiff dough. Set aside.

Step 3

Heat a non-stick pan. Add coconut and jaggery, mix well and cook for 5-7 minutes.

Step 4

Add cardamom powder and poppy seeds and mix well. Transfer in a bowl and cool to room temperature.

Step 5

Divide dough into equal portions, apply some ghee and roll out into thick discs. Put a spoonful of coconut mixture on one side, bring the other side over it, press edges and pinch the edges to give a pattern.

Step 6

Place the karanjis on the greased tray, put tray in the preheated oven and bake for 12-15 minutes.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.