Ingredients

• For dough:
• 1 cup - plain flour (maida)
• 1 tbsp - ghee
• Water to knead
• For filling:
• 1/2 cup - coconut flakes fine
• 1/2 cup - khoya
• 1 tbsp - poppy seeds (khuskhus)
• 1 tsp - cardamom powder
• 1 tbsp - crushed almond
• 1/4 cup - sugar ground
• 10 to 15 raisins

How to Make Karanjia

• For dough:
• Roast khoya to a light pink by stirring continuously over low heat.
• Cool and break into fine crumbs with fingers.
• Mix flour and ghee well.
• Add enough water to make a soft pliable dough.
• Keep aside.
• For filling:
• Roast coconut flakes lightly and then cool.
• Mix all the other ingredients.
• Check for sweetness.
• Make small (4 inch) rounds, not too thin not too thick.
• Place 1 tsp filling in one half of each round.
• Fold over the other half, sealing in the mixture.
• Seal edges by twisting or pressing together .
• Make all in the same way.
• Dry on clean cloth for 30 minutes.
• Deep fry in hot ghee on a low flame till light brown on both sides.
• Drain and cool completely before storing.