Karanji

Ingredients

• For the dough: 2 cups maida (refined flour) or fine wheat flour, 2 tbsp fine rava, 3 tbsp hot ghee, a pinch of salt, milk or water to knead
• For the filling: 1½ cups grated dry or fresh coconut, ¾ cup powdered sugar or grated jaggery, 1 tbsp poppy seeds, 2 tbsp chopped cashews and raisins, ½ tsp cardamom powder
• Ghee or oil for deep-frying

Method

1. Rub the hot ghee into the flour, rava and salt, then knead a stiff dough with milk or water. Cover and rest for 30 minutes.
2. Roast the coconut and poppy seeds lightly. Cool and mix with sugar, nuts, raisins and cardamom.
3. Roll small balls of dough into thin rounds.
4. Place a spoon of filling on one half, fold over and seal the edges. Trim with a crimping cutter.
5. Keep the karanjis covered with a damp cloth while you shape the rest.
6. Deep-fry on low-medium heat until crisp and pale golden. Cool fully and store in an airtight tin.