KARANJI

     Karanji also known as gujiya, is a famous Diwali dish all over the country particularly in north India. But if you haven't had or haven't made it then why wait till Diwali. Give it a try. And the best part about it is you can store for weeks in a air tight jar.

 INGREDIENTS:
For Filling:
1 cup coconut flakes (you can use fresh coconut too)
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamom powder
1 tbsp. crushed almond
1/4 cup sugar granulated
10 to 15 raisins
For Cover:
1 cup plain flour (maida)

1 tbsp. ghee
Pinch of salt
water to knead
Oil for deep fry

METHOD:
For Cover:

• Mix flour, salt and ghee well. This part is very important you have to do this by rubbing the flour in between your palms, the heat from your hand will help ghee to mix well with flour. 
• Add enough water to make soft pliable dough. cover it with wet towel and keep aside.  

For Filling :

• Roast coconut flakes lightly for 3 mins on low heat. Mix all other ingredients. 
• As the sugar will melt it makes it sticky but continue stirring until you get nice aroma of coconut and it looks golden bown in color. then let it cool it completely.
• The filling will become hard after cooling down that's absolutely fine, you can break it down with a spoon.    
• Heat ghee for deep frying.
• Make small (4 ") rounds, not too thin not too thick.
• Place 2 tsp. filling in one half of round. Rub little water on one half of the round with your finger. Fold over the other half, sealing in the mixture.
• Seal edges by twisting or pressing together. Make all in t he same way.
• Deep fry in hot ghee on low till light brown on both sides. you can't rush this step as you have to fry them on low heat or else the cover will not be cooked through. Its little time consuming but it's absolutely worth it. 
• Drain and cool completely before storing. 

Note: You may use a karanji mould for filling them which is readily available in market.
Makes 20 - 25 karanji