Sift white flour and fine semolina, add salt and mix it.

Add melted ghee and rub into flour thoroughly. Add milk little by little and make semi soft dough. Cover and keep it for 15 minutes

For preparing cream that is sata, mix ghee and rice flour throughly and keep aside

For preparing filling, roast semolina with ghee on low flame till it turns golden in color. Take out in one bowl

Roast Desiccated coconuttill it turns golden color, on low flame. Take it out in same bowl.

Roast poppy seeds for half a minute.and take it out into the same bowl.

Mix semolina, coconut, poppy seeds, powdered sugar, powdered nuts, cardamom powder and raisins. The filling for Karanji is now ready.

Knead the dough nicely. Make six portions of the dough and make balls.

Make thin flat bread with rolling pin.

Take three flat sheets apply cream of rice flour and ghee on each sheet.put one upon the other and make a tight roll. Cut the roll into equal size portions.

Make another roll of three sheets. With same method. Cut it alsointo equal portions.

Take a portion and Roll it in to small flat bread. Moist the circumference with water, stuff filling and close it in the shape of karanji. Approximately 12 to 14 karanjis can be made, ready to fry.

Heat oil on medium heat. Fry four karanjis at a time till golden color.

Fry all karanjis, and keep them in a container after they come to room temperature.

Enjoy your delicious Diwali sweet.