For preparing covering of karanji, Sieve refined flour and semolina. Add salt & mix well. Add 4tsp melted ghee and rub into the flour mixture nicely.

Add milk and make a medium hard dough. Knead well and keep the dough covered for 15 minutes.

For preparing filling material for karanji, roast dry coconut in a pan for 4 min on low flame and remove in a dish.

Add 2tsp ghee in the pan and roast semolina for 3 min. Add nuts to semolina and fry again for 1/2 min. Mix with roasted coconut.

Take 4tsp ghee in a pan. Roast chick peas flour till the flour is golden colour and aroma is experienced.

Crush roasted coconut with by hand. Mix roasted semolina, chickpeas flour, powder sugar, cardamom powder with crushed coconut. Karanji filling is ready.

Now knead dough for one min nicely and make equal size balls.

Take one ball and roll into Round shape like roti or puri. Put one spoon of filling material and fold it.

Press edges nicely (if required use water lining).

Use karanji cutters and cut the edges.

Similarly make all Karanjia and cover them with wet thin cloth.

Heat oil or ghee in a Kadhai on medium flame and fry karanjis till they are of golden colour.

Diwali special karanjis are ready. Enjoy them.