How to make Date And Anjeer Baked Karanji

This recipe has featured on the show Khanakhazana.

Main Ingredients : Dates (खजूर), Figs (अंजीर)

Cuisine : Indian

Course : Mithais

Date And Anjeer Baked Karanji Recipe Card

Date And Anjeer Baked Karanji

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Date And Anjeer Baked Karanji checkout Khajurachi Wadi, Khajoori Farhali Laddoo, Dry Fruit Laddoo, Date And Walnut Laddoo . You can also find more Mithais recipes like Green Peas and Pista Burfi, Masala Chai Kulfi, Gulab Jamun, Doodh Pak.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Date And Anjeer Baked Karanji Recipe

  • Dates for outer layer 1 cup

  • Figs chopped, seedless for stuffing 3/4 cup

  • Semolina (rawa/suji) for outer layer 2 tablespoons

  • Ghee for outer layer 2 tablespoons

  • Milk for outer layer 1/4 cup

  • Dried figs chopped for stuffing 3/4 cup

  • Cashewnuts crushed for stuffing 15-20

  • Pistachios crushed for stuffing 15-20

  • Green cardamom powder for stuffing 1 teaspoon

  • Poppy seeds (khuskhus/posto) roasted , for stuffing 1 tablespoon

  • Milk for stuffing 2 tablespoons

  • Ghee melted , for stuffing 2 tablespoons


Step 1

Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. Divide into equal portions and shape them into pedas. Keep them covered with a damp cloth.

Step 2

Preheat oven to 180°C. To make the stuffing take dates and figs in a bowl. Add crushed cashewnuts, pistachios, green cardamom powder, roasted poppy seeds and mix.

Step 3

Mash lightly with fingers and add a little milk. Roll out a dough peda. Place it in the karanji mould. Put a small portion of the prepared filling in the hollow.

Step 4

Apply a little water on edges, close the mould and press firmly. Remove the excess dough and use again.

Step 5

Similarly make the remaining karanjis. These can be made without the mould too. Place the karanjis on a greased baking tray.

Step 6

Brush them with a little ghee and bake at 180°C for twenty to twenty five minutes.

Step 7

Cool, store in an airtight container.