Ingredients

• For Cover:
• 1 cup - plain flour (maida)
• 1 tbsp - ghee
• water to knead
• For Filling:
• 3/4 cup - rawa
• 1/2 cup - desiccated coconut
• 2 tsp - cardamom powder
• 1 tbsp - crushed almond
• 1/4 cup - sugar ground
• 1/4 cup - chironji

How to Make Rava Karanjia

• Roast rawa to a light pink by stirring continuously over a low heat. Cool the rawa.
• Mix all the ingredients of the filling.
• Check for sweetness.
• For Cover:
• Mix flour and ghee well.
• Add enough water to make a soft pliable dough.
• Keep aside.
• Make small, 4-inch rounds, not too thin and not too thick .
• Place 1 tsp filling in one half of the 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 a clean cloth for 30 minutes.
• Deep fry in hot ghee on low till light brown on both sides.
• Drain and cool completely before storing.