Karanjia

1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins
1 cup plain flour (maida)
1 tbsp. ghee
water to knead

For covering:

Roast khoya to a light pink by stirring continuously over low heat. Cool and break in fine crumbs with fingers.Mix flour and ghee well. Add enough water to make soft pliable dough. Keep aside.

For filling :

Roast coconut flakes lightly. Cool. 2.Mix all other ingredients. Check for sweetness. 1.Make small (4 ") rounds, not too thin not too thick . Place 1 tsp. filling in one half of round. Fold over the other half, sealing in the mixture.

Seal edges by twisting or pressing together. Make all in the same way. Dry on clean cloth for 30 minutes. Deep fry in hot ghee on low till light brown on both sides. Drain and cool completely before storing.

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