KARANJI

Ingredients :

For the filling :

Dessicated coconut – 1 cup

Khus khus -1 tsp

Rawa – 1 tsp

Powdered sugar – 1 cup

Kismis – 2 tbsp

Cardamom powder - 1 tsp

Dough :

Maida – 1 cup

Rawa – 1/5 cup ( optional)

Ghee – 2 tbsp

Milk – as needed (approx ½ cup) (optional) - I add 1/2 water and 1/2 milk

Oil for frying

Method :

Filling :

In a pan dry roast khus khus and rawa separately till they become light brown

In a bow, mix the coconut, khus khus, rawa, sugar, kismis and cardamom powder and mix well, keep aside

Dough :

In a wide vessel take maida  and rawa, add ¼ pinch of salt and mix well

Add hot ghee and crumble it well

Add the warm milk/water slowly till it forms a soft but firm dough.

Keep aside for 30 mins

Method :

Make smaller than tennis ball size of balls out of the dough.

Roll out one like a puri.

Put 1 and ½ tbsp of mixture in the centre of the puri

Catch the upper and the lower edges of the puri and seal it well

Press and seal once again.

Take a fork and imprint it on the sealed edges. you can even use the design cutter
make all of them and keep them in a plate closed, do not fry them immediately

Deep fry in the slow flame till it becomes light brown. (frying in high flame will make it brown fast but it wont get fried well.