This recipe involves three steps
Preparing the stuffing:
1.Mildly roast suji in 2 tsp ghee and keep aside.
2.Stir fry green cardamom, grated coconut, sugar and poppy seeds in 1 tsp ghee on a low flame for 2 to 3 minutes till it becomes a little dry.
3.Add the suji, black pepper powder and green cardamom powder and heat on a low flame for another minute. Set aside and let it cool.
Preparing the dough:
1.Mix ragi flour, maida and salt in a bowl.
2.Add 2 tsp warm to the flour mix. Mix it with your fingers ghee to form a bread crumb like texture.
3.Add water to the flour mix and knead for a minute into a tight dough. Cover the dough and leave it to rest for around 20 to 30 minutes.
4.Portion it into small balls and cover with a moist cloth.
Preparing the Pitha:
1.Roll each ball into to a thin circle and apply a little water around its edge.
2.Place about 1 tbsp of the filling on it, leaving the edges clear.Fold in half and press the edges together to seal the stuffing. Use a fork to crimp the edges.
3.Deep fry the karanji in hot oil till they puff up and the shell turns golden-brown and crispy.
4.Allow the karanji to cool completely at room temperature and store them in an air-tight box.