Method
Roast dry coconut. Roast maida in ghee. Roast poppy seeds. Mix all these ingredients and grind them.
For dough Mix all the dough ingredients and prepare the dough (a little hard)
For karanji Make small oval shaped puris for dough. Fill the prepared stuffing inside.
Apply some water or milk so that it will seal properly (don’t apply too much of water as it will not seal properly). Deep fry it till it becomes brownish in colour. Serve it hot or cold. Karanjis can be stored for weeks.