yields approx. 15

Ingredients

For the cover

• 1 cup all purpose flour,
• 1/4 cup heated ghee,(clarified butter),
• 1/4 tsp salt,
• 1/2 cup cold milk

For the saatha

• 3 tbsp ghee,
• 1 tbsp corn starch/rice flour

For the filling

• 1/2 cup shredded coconut (dry) or desiccated coconut,
• 2 tbsp poppy seeds,
• 1/2 cup ground sugar,
• 2 tbsp thin semolina,
• 2 tsp ghee to roast semolina,
• 2 tbsp ground cashewnuts,
• 1 tsp cardamom powder, raisins and other nuts - crushed

Method

1. Filling: Roast coconut lightly until just pink.
2. Roast poppy seeds until golden or for 5 minutes.
3. Then roast semolina in ghee until it emits aroma and turns light brown.
4. Crush coconut with hands or in a blender.
5. Combine coconut, sugar and poppy seeds, semolina, ground cashews, nuts and cardamom powder. This is the filling for karanjis.
   
6. Saatha: Whip ghee with a wire whisk, egg beater or a hand mixer or simply with hands until it turns light and fluffy.
7. Now add corn starch to it and again beat for a couple of minutes.
   To check if the saatha is ready, do this test: Take some cold water in a small bowl. Drop some whipped mixture into it. If it quickly dissolves, still more whipping is required. If the mixture floats on water, the saatha is ready.
8. Combine all the ingredients for the cover and make a soft dough.
9. Make sure that the dough is not very loose. Cover and set the dough aside for half an hour.
10. Assembly:
    
    1. Knead the dough well and divide it into 4 equal sized balls.
    b) Roll out one ball with a rolling pin into a thin disc. Keep it under a wet cloth and flatten out another ball into a similar shaped disc.
    c) In a similar fashion, roll out 4 discs and keep 3 aside under a wet cloth to keep them from drying out. Spread 2 tsp saatha over the disc evenly upto the edge.
    d) Place the second disc over it and press gently.
    e) Again spread some saatha over it and place the third disc onto it. Press lightly.
    f) Repeat the process with the fourth disc, finishing with saatha on top of the fourth disc.
    g) With gentle hands, wrap the discs tightly to form a roll.
    h) Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.
    g) Place a piece on the rolling board and roll it out into a thin disc. Do not apply any flour to it.
    i) Place 2 tsp of filling in the center of the disc.
    j) Fold the disc in half.
    k) Apply some milk to the edges and seal tightly. Trim off the extra edges with a ravioli cutter ('kaatane' in Marathi) to get the fluted edge look.
    
11. Heat enough ghee (or ghee and oil in half) in a deep frying pan/kadai. Once heated turn the heat to low to medium.
12. Slide one karanji into the oil and keep tossing the oil over it so all the layers start coming out nicely. Flip and repeat the process.
13. Fry karanjis in the batches of 2 to 3. Once light golden, remove and drain on a paper towel.
14. Let cool and store in an airproof tin.