KARANJI

Method In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough.

Cover with wet cloth and set aside.

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.

To Proceed 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.

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.