Directions

1. Take a pan and put the fresh grated coconut and jaggery/sugar.
2. Heat it on a low flame and stir fry for 2 to 3 minutes till it becomes little dry.
3. Add green cardamom powder and continue heating on low flame for another 1 minutes.
4. Put this mix aside in a bowl and let it cool.
5. In a another bowl mix Wheat flour / Maida (all-purpose flour), Mandia(Ragi) flour, salt & sieve them to remove any husk or other impurities .
6. Take a small pan and heat ghee till it becomes light warm. Pour the light warm ghee into the mix flour ..
7. Mix the ghee with a spoon. Rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.
8. Add water to mix flour, knead for a minute and form a tight dough. Cover the dough with a moist cloth and leave it to rest for around 20–25 minutes.
9. Now divide the dough into some equal portions balls and place all the balls in the bowl , cover with a moist cloth.
10. Dust the rolling board lightly with some flour. Roll each ball with the rolling pin to a small circle .
11. With your fingertip or a pastry brush, apply water all over the circumference edge.
12. Place about 1 tablespoon of the prepared coconut filling on one side of the circle, keeping the edges empty.
13. Carefully, bring together both the edges and shape the Karanji / Gujiya to form a semi-circle.
14. Press lightly and seal well. Use a fork to crimp the edges and trim.
15. Prepare all the karanji/ gujiya this way and arrange them on a plate or tray.
16. Fry 7-8 karanji/ gujiya at a time( depends upon size of pan ) , turning them while frying until they will puff up slightly and have a crisp coating.
17. Deep fry till they have become golden turning over as needed.
18. Fry all karanji/ gujiya this way and once they are cooled completely at room temperature, store them in an air-tight box.