Khusakhushit Karanji

For Cover:

Take maida in a dish. Add fine Rava and salt. Add oil. You can add hot oil if you want.

Mix the oil well with Rava and maida.

To make karanji crisp, mix the oil with Rava and maida really good.

Add milk and make thick dough out of it.

Cover and give it a standing time of an hour.

For Stuffing:

Heat a pan on medium heat. Add poppy seeds.

Roast the poppy seeds on low heat for 3-4 minutes until it turns pink. Pour it out into a bowl.

Now add Rava and roast it on low heat for 4-5 minutes. Pour out the roasted Rava into the poppy seeds.

When it cools down add dry grated coconut. You can roast the coconut a bit if you like.

Add powdered sugar, cardamom powder, and dry fruits and mix well. Stuffing for karanji is already.

For Sata:

Take ghee in a bowl and beat it well so that it will lose it’s coarse texture and will be smooth and soft.

It should be fluffy. Add cornflour and mix well again.

Sata is already.

For Karanji:

Knead the karanji dough well. Divide it into 3 equal balls.

Take the dough and roll it into a thin chapati. Take it out in a dish, cover and keep it aside.

In the same way, prepare the other chapaties from the remaining 2 balls of dough.

Spread 1 tsp sata (ghee and cornflour mixture) evenly over the chapati.

Put another chapati over this chapati. Again spread 1 tsp sata (ghee and cornflour mixture) evenly over this chapati too.

Now put the 3rd chapati over this. Spread the sata on this chapati too.

Make a roll of all three chapaties. Roll this roll again. Cut this roll into small balls i.e. latya. Put them covered in a bowl.

Take one lati, put it’s layered side up and roll it into a small disc (puri).

Fill the puri with stuffing. Apply a little milk on the edge of the puri, so that the karanji will be nicely sealed.

Close and seal the karanji well. Or the stuffing may come out while frying the karanji.

Make a design with help of a fork to seal the edges of karanji or you can cut the edges of karanji with a pizza cutter. Karanji is ready to fry.

Keep the ready karanji covered until you prepare all karanjis.

Heat oil in a pan. Drop a karanji in hot oil to fry. Fry on low heat.

Karanji may get over fried and it gets even color from all sides. Also, it gets nice layers.

Flip over once it gets light brown color and fry from another side.

After frying nicely from both sides remove karanji from hot oil and put it on tissue paper. It gets nice layering from both sides.

When karanji cools down completely, store it in an airtight container.

It has got a shelf life of about 1 to 1 1/2 week.

You can prepare 12 medium size karanji from 1 cup maida and 1/2 cup Rava mixture.