Karanji

To make the filling:

• Roast 2 cups dry grated coconut
• TIP: Roast till the coconut becomes crunchy
• Transfer the roasted coconut to a bowl
• To roast the semolina: Heat 1/2 tbsp ghee
• TIP: For the amount of coconut used, roast half the quantity of semolina
• Once the ghee has melted, add the semolina
• TIP: Roast the semolina till it turns a light red
• Once the semolina is roasted, add it to the coconut
• Add 1 1/2 cup powdered sugar
• 1/2 tsp cardamom powder
• Add the dry fruits (chopped almonds, pistas and raisins)
• Mix all the ingredients well
• For the cover: Heat 1 tbsp ghee
• In a bowl, add 1 cup all purpose flour, add salt according to taste
• Once the ghee is heated, switch off the gas
• Add the 2 tbsp of melted ghee to the all purpose flour and salt mixture
• Mix well
• Add little water to form the dough
• TIP: Do not make the dough very hard or too soft
• To make the karanji: Heat the remaining ghee on a low flame
• Make the dough balls
• Roll out the dough balls like a chapati
• Take a few drops of the melted and spread it on the all purpose flour chapati
• Take some cornflour and ghee mixture and spread it on the chapati
• Add the 2 chapati on top of it and repeat the process till the third chapati is on it
• On the third chapati, ensure that the cornflour mixture has been put
• Once all three are stuck together, roll it
• TIP: Try cutting the roll horizontally from the centre to ensure that the pleats don't come out and nor does the filling
• Once the roll is cut horizontally from the centre, further cut them into dices
• TIP: Roll the dough into puri shape and size keeping it in one position only
• Once the covering is rolled, put milk on the edges
• Add the filling in the centre according to requirement
• Once the filling is added, seal the edges thus creating half moon looking pockets
• Once sealed, start folding the sealed edges with your fingers
• TIP: You can also use a karanji roller to give shape to the edges
• Once the ghee has heated, start frying the karanji
• Once they turn golden brown, remove them from the oil
• Karanjis are now ready to serve