Ingredients 

For the dough

• 2 cup maida
• 1 tsp oil 
• A pinch of salt

For the filling

• 1 coconut, grated finely
• 1 cup sugar 
• 2 tbsp nuts and raisins, sliced 
• 1 tbsp poppy seeds, roasted 
• 1 tsp cardamom powder 
• Oil for deep frying 

• Mix flour, oil, salt and make a stiff dough by adding water as necessary. Reserve. 
• Boil 1 cup water, add sugar and make a thick syrup. Add coconut and cook over a low flame stirring frequently till mixture thickens further. Add poppy seeds, nuts, raisins, cardamom powder and cook till the mixture is almost dry. Remove and cool. 
• Divide the dough in small equal portions. Roll each portion into a 10 cm diameter disc. 
• Place a small portion of coconut mixture in the centre of the disc and fold on half of the disc over the other half to cover the mixture. 
• Press the edges of the upper and lower halves together, applying a little milk, if necessary. Press to seal them. Prepare for all portions.
• Flute the edges or cut with a decorative cutter. 
• Heat oil and deep fry each karanji till crisp. 
• Remove, drain and cool. Store in airtight jars.