Prep time: 40 minutes
Cooking time: 40 minutes
- 3 cups oil to deep fry
- 1 tbsp ghee (clarified butter)
- 700 gm desiccated coconut flakes or fresh grated coconut
- 50 gm khus khus (poppy seeds)
- 1 tsp Rajah cardamom powder
- 200 gm cashewnuts chopped coarsely
- 200 gm almond chopped coarsely
- 100 gm raisins
- 450 gm organic sugar or sugar
- 1 kg refined flour (maida)
- 250 ml oil
- 1 tbsp salt
- 2 cup lukewarm water
- Combine flour and salt. Now pour hot ghee + lukewarm water. Mix all with a spoon and let it rest for 10 mins. Knead into a smooth dough shouldn't be too firm nor too soft.
- Cover with a damp cloth and allow to rest for 20 mins. In the meanwhile make the stuffing.
- ake a broad tawa Or pan place on medium heat. Now put ghee and saute dessicated coconut until medium brown. Keep stirring
- Once the coconut is browned remove and keep aside. Don't saute them too much else coconut will burn.
- Separately saute poppy seeds, chopped almonds, cashew nuts lightly and keep aside.
- 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.