Puran Karanji

Puran karanji is sweet fried dumpling made with wheat flour, semolina and stuffed with puran. Puran is a sweet lentil filling made from spilt bengal gram/chana dal and jaggery/sugar.


  • Wheat flour (some people use maida/all-purpose flour)
  • Oil
  • 1 cup Chana dal
  • ½ tsp Turmeric powder
  • Pinch of salt
  • 1 ½ cups sugar or jaggery or both
  • 1 tsp cardamom powder
  • 1 tbs ghee


  • Wash chana dal, drain, and then add 2 cups of water and turmeric powder
  • Pressure cook it.
  • Once it cools down, grind it to a smooth paste.
  • For sweetness, you can use only sugar or only jaggery or sugar+jaggery combination
  • I used brown sugar+ jaggery combination
  • Add sugar, jaggery to the dal paste, mix well and cook on slow flame with stirring.
  • Cook until the mixture thickens. In the end, add 1 tbs ghee, and cardamom powder, and mix well. If the mixture is undercooked, the stuffing will be sticky, and will be difficult to make a ball.
  • A simple tip to know if it thickened properly. Insert a spoon or spatula vertically into the mixture. If it does not fall, then your mixture is cooked well. Let it cool.

  • Take wheat flour, add salt and oil to it, and mix.
  • Knead to smooth dough by adding water.
  • Grease it with oil and keep it aside for 30 minutes.
  • Knead the dough one more time and divide it into equal portions
  • Grease the rolling pin with oil and roll the dough ball into a thin circle

  • Approximately 3-inch circle
  • Also make oval portions of the stuffing
  • Place stuffing on the circle, apply some water at the ends of circle
  • Then fold the circle into half by making sure stuffing is not coming out at the ends
  • Start slowly pressing the ends of half circle to close it nicely
  • Use the cutter and cut the Karanji into nice shape as shown in the video

  • Make rest of the karanji in similar way
  • Take a frying pan, add oil and heat it
  • Test by dropping a small dough ball into the oil. It should slowly sizzle back to the top and turn golden which means our oil is ready
  • Add as many karanji as your pan can hold without overcrowding to the oil
  • Keep stirring gently intermittently to help them fry evenly
  • Once they turn golden remove and drain on absorbent paper
  • Fry all the remaining karanji
  • Cool them completely and store them in an airtight container

Back to Savi’s Kitchen!

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