Karanjia

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 cup plain flour (maida)
• 1 tablespoon ghee
• water (to knead)
• 1/2 cup coconut flakes
• 1/2 cup khoya
• 1 tablespoon poppy seed (khuskhus)
• 1 teaspoon cardamom powder
• 1 tablespoon crushed almonds
• 1/4 cup sugar, ground
• 10 -15 raisins

Recipe

• 1 ------------for cover-------------.
• 2 roast khoya to a light pink by stirring continuously over low heat.
• 3 cool and break in fine crumbs with fingers.
• 4 mix flour and ghee well.
• 5 add enough water to make soft pliable dough.
• 6 keep aside.
• 7 ----------------for filling------------.
• 8 roast coconut flakes lightly.
• 9 cool.
• 10 mix all other ingredients.
• 11 check for sweetness.
• 12 make small (4") rounds, not too thin not too thick.
• 13 place 1 teaspoons.
• 14 filling in one half of round.
• 15 fold over the other half, sealing in the mixture.
• 16 seal edges by twisting or pressing together.
• 17 make all in the same way.
• 18 dry on clean cloth for 30 minutes.
• 19 deep fry in hot ghee on low till light brown on both sides.
• 20 drain and cool completely before storing.
• 21 note: you may use a karanjia mould for filling them if available.