Karanji (Gujiya)

Directions

1. 1
   In a mixing bowl combine the salt, flour and ghee.
2. 2
   Mix together well.
3. 3
   Gradually add water and knead to form a firm dough.
4. 4
   Cover with wet cloth and set aside.
5. 5
   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.
6. 6
   Divide the dough into 20-25 sections, roll them out into flat round pancakes.
7. 7
   Place a spoon of stuffing at the centre and fold the pancake in half.
8. 8
   Use a cutter to create the fluted crescent border and cut off excess dough.
9. 9
   You can seal the edges by applying a little milk and pressing down hard.
10. 10
    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.
11. 11
    The karanji can last for 7-8 days if stored in an air tight container.