1 cup Wheat flour
3 tbsp Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
1/2 tsp Cardamom powder
1 tbsp Poppy seeds
Method to make this recipe : gujiya:
In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually
add water and knead to form a firm dough. Cover with wet cloth and set aside.
For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped
almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk
Divide the dough into 20-25 sections, roll them out into flat round pancakes.
Place a spoon of stuffing at the centre and fold the pancake in half. Use a
cutter to create the fluted crescent border and cut off excess dough. You can
seal the edges by applying a little milk and pressing down hard.
After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes
or till golden brown, remove onto paper towels and allow to cool.
The karanji can last for 7-8 days if stored in an air tight container.