Karanjia

INGREDIENTS:
FOR COVER :
1 cup plain flour (maida)
1 tbsp. ghee
water to knead

FOR FILLING:
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

METHOD:
FOR COVER:
- 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.
- Mix all other Ingredients.
- Check for sweetness.
- 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 t he 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.

Note: You may use a karanjia mould for filling them if available.

Making time: 1 hour.
Makes: 13 to 15 pieces.