Ingredients

• Ingredients for the dough:
• 2 cups - refined flour (maida)
• 1 tsp - oil
• A pinch of salt
• Ingredients for the filling:
• 1 - coconut, finely grated
• 1 cup - sugar
• 2 tbsp - nuts and raisins, sliced
• 1 tbsp - poppy seeds, roasted
• 1 tsp - cardamom powder
• Oil for deep frying

How to Make Karanji

• Mix flour, oil, salt and make a stiff dough by adding enough water.
• Boil 1 cup water, add sugar and make a thick syrup.
• Add coconut and cook over a low flame, stirring frequently till mixture thickens.
• Add poppy seeds, nuts, raisins, cardamom powder and cook till the mixture is almost dry. Remove and cool.
• Divide the dough into 20 equal portions.
• Roll each portion into a 10 cm diameter disc.
• Place a small portion of coconut mixture in the centre of the disc and fold over to cover the mixture.
• Press the edges together, applying a little milk if needed.
• Prepare all the 20 raw karanjis in this fashion.
• Flute the edges or cut with a decorative cutter.
• Heat oil and deep fry each karanji till crisp.
• Remove, drain and cool.