Karanji

Ingredients

• 2 cups refined flour (maida)
• 2 tablespoons semolina (rawa)
• A pinch of salt
• 2-3 tablespoons melted ghee
• Oil for greasing + for deep frying
• Stuffing
• 1 cup grated dried coconut
• 1½ tablespoons finely chopped cashewnuts
• 1 tablespoon poppy seeds (khuskhus) 
• ¼ cup powdered sugar
• ½ teaspoon green cardamom powder
• 2 tablespoons raisins

Method

1. To make the dough, take refined flour in a parat, add semolina, salt, melted ghee and 1 cup water and knead into a semi-stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. To make the stuffing, dry roast dried coconut in a non-stick pan on medium heat till it turns golden. Add cashewnuts and poppy seeds and mix well. Transfer this into a bowl, add powdered sugar, green cardamom powder and raisins and mix well. Set aside to cool completely. 
3. Divide the dough into small equal portions and shape them into balls. Roll out each ball into a small disc, put a small portion of the stuffing in the centre. Fold over to make a semi-circle, press the edges to seal and trim with a pizza cutter or pinch to give it the desired design. 
4. Heat sufficient oil in a kadai. Gently slide in the karanjis, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
5. Allow to cool completely. Store in an air-tight container and serve as required.