Karanji/Gujiya

For Cover / Coating

Heat up 2 tsp oil. Mix all-purpose flour, sooji, salt into a bowl, and pour hot oil over it. Mix well till the time mixture becomes crumbly.

Pour warm milk slowly to make medium consistency dough, not too hard and too soft.

Cover and keep the dough for 30 minutes.

For Filling / Stuffing

Dry roast sooji and poppy seeds separately till the time they get light brown color.

Add coconut to dry roasted sooji and poppy seeds, add sugar, cardamom powder, dry fruits and mix well.

To make Karanji

Take the dough and again knead to make it smooth. Divide dough into 3 equal parts. Roll them into three thin roti.

Mix rice flour and ghee to make it smooth and creamy.

Now take one thin roti, spread rice flour mixture evenly on it, place another roti on the top of it, again spread rice flour mixture.

Now place third roti, roll it evenly from all the sides to make it a little thin. Again spread some rice flour mixture.

Now start to roll these three rotis together like Swiss Roll.

Stretch it out a little bit, now divide it into equal parts.

Take the ball and roll like poori, add stuffing, apply milk around its edges, and seal the karanjiwell.

Use a fork and make some design around karanji.

Now deep fry till the time it gets a nice golden color.