For making dough:-
Combine flour, semolina, salt in a large plate. Now add hot melted ghee in the flour mixture and mix well.
Knead to make dough by adding water little by little to form a smooth and soft dough. Cover the dough and keep aside for 20 to 30 mins.

When Jaggery melt, then add grated coconut. Keep gas on low flame. Cook till coconut is well combined with Jaggery. It will be slightly sticky. Then add mava and mix well.

Keep stirring, till the mixture leaves the sides of the vessel and become golden. Add chopped nuts, cardamom, jaiphal and mix well. Cook for 5 to 10 minutes, stir continuously. Then switch off the gas. Let it cool completely.

After 30 mins. Take a dough kept aside and knead once again to make soft & smooth. If necessary, add little water.
Make a small equal dough balls. Take a dough ball and with the help of rolling pin make puri.

Place a spoonful of the Chauri on the half side of puri. Close Karanji well by applying little water on the edge of puri. Karanji will be nicely sealed or else stuffing may come out of it, while frying it. Make design on the edges with the help of fork (if desired) and cut the edge with pizza cutter. Your karanji is ready to fry. Keep your ready karanji covered with cloth until you prepare all remaining Karanjis.

Heat Oil in kadai. At a time drop 2 or 3 karanji in hot oil to fry on medium heat. (Depend on size of kadai)
Fry the Karanji till nice and golden from both sides. Then, remove it from hot oil and put it on tissue paper.

I also made Karanji using wheat flour instead of maida flour. While making wheat dough, I didn't add semolina in it.

After Coconut Karanji cool down completely, serves it on a plate.