Karanji (Baked Version)
For the filling:
For the dough:
In a mixing bowl combine all the dry ingredients with the ghee. Rub in well.
Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
For the filling cook the coconut, semolina, sugar, fruits, almonds, raisins, poppy seeds and spices with the ghee until getting a paste.
Divide the dough into 20-25 sections, roll them out into flat round pancakes.
Place a spoon of stuffing at the centre and fold the pancake in half.
Use a cutter to create the fluted crescent border and cut off excess dough.
You can seal the edges by applying a little milk and pressing down hard.
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 (we ommited this).
Line a baking tray, place the karanjis and bake them in a previously pre-heated oven at 180°C for 30 minutes o until golden brown
The karanji can last for 7-8 days if stored in an air tight container.