Karanjia

• 1 cup plain flour (maida)
• 1 tablespoon ghee
• water (to knead)
• 12 cup coconut flakes
• 12 cup khoya
• 1 tablespoon poppy seed (khuskhus)
• 1 teaspoon cardamom powder
• 1 tablespoon crushed almonds
• 14 cup sugar, ground
• 10 -15 raisins

1. ------------For cover-------------.
2. Roast khoya to a light pink by stirring continuously over low heat.
3. Cool and break in fine crumbs with fingers.
4. Mix flour and ghee well.
5. Add enough water to make soft pliable dough.
6. Keep aside.
7. ----------------For filling------------.
8. Roast coconut flakes lightly.
9. Cool.
10. Mix all other ingredients.
11. Check for sweetness.
12. Make small (4") rounds, not too thin not too thick.
13. Place 1 teaspoons.
14. filling in one half of round.
15. Fold over the other half, sealing in the mixture.
16. Seal edges by twisting or pressing together.
17. Make all in the same way.
18. Dry on clean cloth for 30 minutes.
19. Deep fry in hot ghee on low till light brown on both sides.
20. Drain and cool completely before storing.
21. Note: You may use a karanjia mould for filling them if available.

flour, ghee, water, coconut flakes, khoya, cardamom powder, almonds, sugar, raisins

Taken from www.food.com/recipe/karanjia-9315 (may not work)