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* 1 cup Wheat flour
* 3 tablespoons Ghee
* 1 pinch Salt
* 1/2 litre Oil (for frying)
* 1 cup Grated coconut
* 3 1/4 cups Sugar
* 1 1/2 cups Milk
* Few Almonds
* Few Raisins
* 1/2 teaspoons Cardamom powder
* 1 tablespoon Poppy seeds

In a mixing bowl combine the salt, flour and ghee. Mix and knead well. Gradually add water and knead to form a firm dough.
Cover with wet cloth and set aside. This process will help the dough to become soft. For the Stuffing.
Cook grated coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporates.
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.
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 them to cool.
Serve after fridging them for sometime, or in room temperature.