1
In a mixing bowl combine the Salt, all all purpose flour and Ghee. Rub in well. Gradually add Water and knead to form a firm dough.
2
Cover with wet cloth and set aside.
3
For the stuffing: Cook the Coconut (use fresh or dried) Sugar, Milk, chopped Almond and raisin, Cardamom Powder, and Poppy Seed(optional) Till the Milk evaorates.
4
Divide the dough into 20-25 sections, roll them out into flat round pancakes.
5
Place a spoon of stuffing at the centre and fold the pancake in half.
6
Use a cutter to create the fluted crescent border and cut off excess dough.
7
You can seal the edges by applying a little Milk and pressing down hard.
8
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.
9
The karanji can last for 7-8 days if stored in an air tight container.