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:
- 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.
Recipe courtesy of Kusum