|Rava||3 Cup (48 tbs)|
|Pure ghee||3⁄4 Cup (12 tbs)|
|Desiccated coconut||1 1⁄2 Cup (24 tbs)|
|Castor sugar||3 Cup (48 tbs)|
|Elaichi powder||3 Tablespoon|
|Khus khus||4 1⁄2 Tablespoon (poppy seeds)|
|Salt||1 Pinch (avoided during festival)|
|Dry fruits||1 Cup (16 tbs), sliced (blanched)|
|Maida||3 Cup (48 tbs)|
|Oil||1 Cup (16 tbs)|
For the filling:
Roast rava in a 1/2 to 3/4th cup pure ghee till it turns golden in colour.(It gives out a light fragrance)
and set aside.
In a separate pan roast khus khus in ghee till pink in colour.
Add desiccated coconut and roast for five to seven minutes.
Mix it well with roasted rava and sugar and set aside.
In little ghee brown the dry fruits and mix it along with rava mix.
For the covering:
Add 1/2 cup oil to maida and knead to dough. Cover with damp cloth and set aside for about one hour.
After an hour make small puris.
Place one teaspoon of the filling on one side.
Seal by joining along the edges. Run a cutter over the edge to give it shape. or if at all you can do it by folding little by little with your hands
Cover the karanjis with a damp cloth before deep frying.
Heat oil and deep fry the karanjis till golden brown.
once it cools you can apply the siver wark on the karanjis