Combine all the rest of ingredients like raisins, sugar, cardamom into the coconut + poppy seed mixture.
Now make 2 inch balls from the dough. Roll with a roller just like a chapati but not very thin. Cut with a round cookie cutter
Place some stuffing in the center. Brush some water on the edges and cover with other side. Pierce with a fork to give criss-cross design Or just fold the edges towards inside giving a beautiful pattern. Repeat the same with all the dough and filling. Place the karanjis one by one on a platter.
ake a deep frying vessel Or kadai. Place on high heat. Once oil is hot reduce the flame to medium heat. Fry few karanjis at a time don't clutter with too many. Once they are lightly browned on both sides remove them and place on absorbent napkins.
Once they cool down store them into airtight container Or tin. This will last for 15 days provided you store them into an airtight container.
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