In a bowl, take maida, add salt and mix together well.
Add milk little at a time and knead tight dough

In a pan, heat ghee. Add grated coconut, milk and sugar and mix together till sugar dissolves. Add cardamom powder and nuts and let it cool down in a plate.

Roll out one ball at a time into a thin puri.
Place one spoon of the stuffing in the centre and close the ends to form a D shape.
Use a fork or pinch the ends using fingers to close the ends tight.
Repeat the same process with the remaining dough and stuffing.

Heat oil in a pan. Deep fry the karanjis on medium flame.