Karanji (gujiya)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup wheat flour
• 3 tablespoons ghee
• 1 pinch salt
• 1/2 liter oil (for frying)
• 1 cup grated coconut
• 3 1/4 cups sugar
• 1 1/2 cups milk
• 6 ounces almonds
• 6 ounces raisins
• 1/2 teaspoon cardamom powder
• 1 tablespoon poppy seed

Recipe

• 1 in a mixing bowl combine the salt, flour and ghee. mix together well.
• 2 gradually add water and knead to form a firm dough. cover with wet cloth and set aside.
• 3 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 evaorates.
• 4 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.
• 5 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.
• 6 the karanji can last for 7-8 days if stored in an air tight container.