We need 2 cups of grated jaggery
1 cup of whole wheat flour
1 cup of dry coconut
1/2 cup of semolina
1/2 cup of sesame seeds
1/4 cup of poppy seeds
3 tablespoon of almond oil
1 tbsp of cardamom powder
Little dash of Nutmeg
Firstly, to prepare the filling, start with roasting the dry coconut, sesame seeds and poppy seeds in a pan separately, until golden brown. Keep them aside. When they become cool enough, grind them separately in a mixer.
After that, roast the semolina with 1 tablespoon of ghee and keep it aside too. Roast the whole wheat flour with the remaining ghee until golden brown. Once this done, mix the filling ingredients including the flour, semolina, coarse powders, jaggery, cardamom and nutmeg in a blender till the result is a powdery form. Sieve the blended powder through a large sieve to remove any large-sized chunks.
The coconut filling is done with and let it be aside for a while.
Put 3 tablespoons of ghee in a pan and heat it. After it turns hot, keep it aside.
Mix the all-purpose flour, rava, sugar and salt together. Press it in the center so that ghee can be poured hot into it mixing it into the flour thoroughly. Now knead the flour and other ingredients slowly by pouring the water and milk mixture.
Now, cover it with a cloth and set it aside for an hour or two. Use a pestle and put this dough after it turns soft.
Maharastrian Karanjis preparation:
Start the procedure by dividing the dough into 4 equal sized balls. After that roll each of these balls into a flat circular shape. Apply oil evenly and mould them into an elongated design.
Then cut each of these 4 elongated rolls into as many pieces as you want top prepare. Cover all these pieces with a damp cloth. Now, with the help of a rolling pin, shape the dough into a small circular poori. Divide the poori into half and put the filling on one side, and carefully fold the other half.
Deep fry all the prepared karanjis in hot oil, till they turn golden brown. The dish is ready to be served.