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.