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

Method:

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

Recipe courtesy of Kusum