Karanji (Puris Stuffed With Sweet Coconut And Mawa Filling)

Course : Curry
Serves: 4
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30 grams flour
85 grams rawa
40 grams ghee
1 pinches salt
1 Cup milk and water -- (as required for mixing dough)
3 Cup oil -- for frying
2 tablespoons mawa
55 grams grated coconut
1 tablespoon sugar
1 teaspoon poppy seeds
2 teaspoons raisins, optional

Preparation / Directions:

Time required: 35 minutes plus time for resting the dough To prepare the filling: Pass the mawa through a sieve. Add the grated coconut, powdered sugar, poppy seeds and raisins, if using them. Mix well and keep aside. To prepare the dough: Mix flour and rawa. Rub 30 g. ghee into the flour-rawa mixture. Add salt and milk-water mixture to bind to a stiff dough. Cover and set aside for half an hour. Divide the dough into small portions. Apply a little ghee and knead each dough ball well till smooth. Roll into puris, about eight cm. in diameter. Put a little filling in the center and fold over to form a half circle. Seal the edges with a little water. Flute the edges. Deep fry in hot oil till light brown and crisp. Drain and store in an airtight container.

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