Ingredients

Filling

Dry coconut (dessicated) 1 cup
Khuskhus (poppy seeds) 1 tsp.
Rawa/Semolina 1 tsp.
Powdered sugar 1 cup
Cardamom powder ¼ tsp.
Raisins
Saffron (optional)

Cover

Maida (All Purpose Flour) 1 cup
Rawa/Semolina ¼ cup
Milk (warm) ½ cup
Salt 1 pinch
Oil 2-3 tsp.
Oil for frying

Method

  1. To make the cover, heat oil. Take maida in a bowl, mix rawa and salt. Stir well. Then add hot oil and mix the entire mixture till it is a little crumbly.
  2. Add warm milk and knead into a dough. The consistency should be softer than a poori but harder than a Cover with a damp cloth and keep aside for ½ hour.
  3. To make the filling, dry roast rawa and poppy seeds separately. Take in a plate.
  4. Then dry roast coconut and mix with rawa and poppy seeds. Add powdered sugar, cardamom and raisins and mix well.

Make all karanjis together. Make sure to store them in a damp cloth or they will stick to the plate. Then deep fry till they are slightly golden. Karanjis are ready to be gobbled down!

About the Chef

Rachana is an Entrepreneur with over a decade long experience in Project Management and Business Analysis.
Currently she’s a founder of a Digital Marketing firm named aR consulting Solutions and Co-founder of Wizskool Ttechnology Solutions, a software development firm specialising in the field of Education.
She loves to cook, travel and paint.
On call Mom 24/7, Rachana is a avid reader and blogger and writes occasionally for The Herald, Goa.

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