Karanji (Gujiya)

• 1 cup wheat flour
• 3 tablespoons ghee
• 1 pinch salt
• 12 liter oil (for frying)
• 1 cup grated coconut
• 3 14 cups sugar
• 1 12 cups milk
• 6 ounces almonds
• 6 ounces raisins
• 12 teaspoon cardamom powder
• 1 tablespoon poppy seed

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

flour, ghee, salt, liter oil, grated coconut, sugar, milk, almonds, raisins, cardamom powder, poppy seed

Taken from www.food.com/recipe/karanji-gujiya-173041 (may not work)