karanji

1 cup Wheat flour or maida
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
Few Almonds
Few Raisins
1/2 tsp Cardamom powder
1 tbsp Poppy seeds



In a mixing bowl combine the salt, flour and ghee. Rub
in well. Gradually add water and knead to form a firm
dough. Cover with wet cloth and set aside. mix the dry
dessicated coconut,sugar, chopped almonds and raisins,
cardamom powder, and poppy seeds(optional)
Divide the dough into 20-25 sections, roll them out into
flat round pancakes. Place a spoon of stuffing at the
centre and fold the pancake in half. Use a cutter to
create the fluted crescent border and cut off excess dough.
You can seal the edges by applying a little milk and pressing
down hard. After all the karanjis are stuffed, fry them in
very hot oil for 2-3 minutes or till golden brown, remove
onto paper towels and allow to cool.
The karanji can last for 7-8 days if stored in an air tight
container.