Ingredients
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For the dough
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60 grams maida (refined flour) or pastry flour
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¾ tablespoon fine rawa/suji (semolina flour)
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1½ tablespoons ghee
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50 ml milk
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800 ml vegetable oil
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For the filling
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60 grams grated fresh coconut (or frozen unsweetened coconut)
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15 to 20 raisins, chopped
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125 grams confectioners’ sugar
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½ teaspoon ground green cardamom
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50 ml milk
Directions
Steps
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1
Done
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Make the dough: Sift the maida into a bowl. Add the semolina and ghee, and stir with your fingertips until the mixture resembles bread crumbs. Add the milk and knead to make a semisoft dough. Cover with a damp cloth and set aside for 30 minutes. |
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2
Done
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Make the filling: Place a nonstick sauté pan over medium heat. Add the coconut and dry-roast until lightly browned. |
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3
Done
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Add the raisins, confectioners’ sugar, cardamom, and milk, and stir well. Remove from the heat and let cool completely. |
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4
Done
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Knead the dough once again and divide into 8 portions. Roll out each portion into a 4-inch (10-cm) round. Place one round on a work surface. Place one portion of the filling on one half of the round. Brush a little water on the edges of the dough, fold the empty half over, and press the edges to seal. Trim with a pastry wheel. Repeat with the remaining dough and filling. |
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5
Done
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Place a nonstick wok over high heat and add the oil. When small bubbles appear at the bottom of the wok, lower the heat to medium and slide in two karanjis at a time. Cook, gently turning with a slotted spoon, until crisp and golden brown all over. Remove with the slotted spoon and drain on paper towels. |
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6
Done
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Let cool completely, then store in an airtight container for up to 3 days. Serve at room temperature. |
