Ingredients: 1/2 cup all purpose flour (maida),1 teaspoon cardamon powder,1 grated coconut (approx 2 cups),1 grated coconut (approx 2 cups),3 teaspoons Ghee (hot),warm milk to prepare dough,1/2 cup oil,2 teaspoons crushed poppy seeds,1 cup powdered sugar,Salt to taste,1/2 cup semolina (rava)

  1. For saran (coconut filing)
  2. Mix the grated coconut & sugar, and cook it till it becomes dry, after it cools add cardamon powder & crushed poppy seeds
  3. For cover
  4. Mix all purpose flour, semolina, pinch of salt and hot ghee and knead the dough with warm milk & water mixture. Keep aside for an hour and then knead again for 10 minutes continiously, till the dough is soft & smooth.For karanjees
  5. Make small lemon size balls, roll each ball into puris. place 2 teaspoon of coconut filling at the center of the puri. Apply milk on the edges with finger to close the edges & to make a shape like a moon; press the edges gently and firmly
  6. Place the raw karanjee in a soft wet cloth, keep aside until all the karanjee are ready to fry
  7. Deep fry the karanjee's in hot ghee utill done on a very low flame
  8. Karanjee's can be stored for 8-10days in a cool and dry place in an air tight container


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