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Ingredients:

For the Dough:

1 cup all-purpose flour (maida)
2 tablespoons ghee (clarified butter)
A pinch of salt
Water, as needed

For the Filling:

1 cup desiccated coconut
1/2 cup powdered jaggery (adjust to taste)
1/2 teaspoon cardamom powder
2 tablespoons chopped nuts (almonds, cashews, pistachios)
2 tablespoons raisins
Oil for deep frying

Instructions:

For the Dough:

In a mixing bowl, combine the all-purpose flour, a pinch of salt, and ghee.
Gradually add water and knead the mixture into a smooth, firm dough. The dough should not be too soft or too hard.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

For the Filling:

In a separate bowl, mix together desiccated coconut, powdered jaggery, cardamom powder, chopped nuts, and raisins. Adjust the sweetness according to your taste by adding more or less jaggery.

Assembling the Karanji:

Divide the dough into small, equal-sized portions and roll them into balls.
Roll out each ball into a small disc, similar to a puri, using a rolling pin.
Place a spoonful of the prepared filling in the center of the disc.
Fold the disc in half to cover the filling, forming a semi-circle.
Seal the edges by pressing them together, or you can crimp the edges to make them look more decorative. You can use a fork to do this.

Frying the Karanji:

Heat oil in a deep pan or kadai over medium heat.
Once the oil is hot, carefully slide the filled karanji into the hot oil.
Fry them until they turn golden brown and crispy. Make sure to fry them in batches, not overcrowding the pan.
Remove the fried karanji with a slotted spoon and place them on a paper towel to remove excess oil.
Allow them to cool completely before serving.

Karanji is ready to be enjoyed. This delicious sweet treat is perfect for celebrating festivals or serving as a special dessert. Remember that these are best when freshly made.