Karanji

To prepare the filling: PASS the mawa through a sieve. Add the grated coconut, powdered sugar, poppy seeds and raisins, if using them. Mix well and keep aside.

To prepare the dough: Mix flour and rawa. Rub 30 g. ghee into the flour-rawa mixture. Add salt and milk-water mixture to bind to a stiff dough. Cover and set aside for half an hour.

Divide the dough into small portions. Apply a little ghee and knead each dough ball well until smooth. Roll into puris, about eight cm. in diameter. Put a little filling in the center and fold over to form a half circle. Seal the edges with a little water. Flute the edges. Deep fry in hot oil until light brown and crisp. Drain and store in an airtight container.