1/3 cupwaterLittle less (approximation, use as needed)
How to make the recipe
Making karanji dough
Add to a mixing bowl all the ingredients to make the outer covering except ghee & water.
Heat ghee in a pan and add it to the mix. Use well and pour water little by little to make a stiff dough.
Cover and set aside till the filling is ready.
Heat the same pan we used for heating ghee, add little more ghee and fry cashews until golden. Transfer this to a plate.
Add coconut and saute until a nice aroma comes out. This takes just 1 to 2 mins. Add cardamom powder and switch off. If using poppy seeds you can add them now and saute for just 1 minute.
Transfer this as well to a plate.
Allow the coconut to cool down a bit. Add sugar to this and mix well. Check the sugar level to suit your taste.
Divide the dough to 8 to 10 equal parts and keep them covered. Begin to roll the balls gently to small thin puris of about 4 to 5 inches. If you do not get round shapes, use a pastry cutter or a lid of a steel jar and cut to round shaped puris.
Add 1¼ to 1½ tbsp of the mixture to these puri.
Join the edges to make a semi circle shaped karanji.
Make sure you press down well and the edges stick up well.
With the help of a fork make light incisions to get a design.
Heat oil on a kadai, when it is hot enough drop the karanji to the oil and fry on a medium heat until golden and crunchy.
You will have to make and fry them simultaneously to prevent breakage or drying up.
Cool karanji completely and store in a airtight jar.