Ingredients for cover 
2 ½ cup maida, Pinch of salt, 3 tablespoon hot ghee/ oil, ½ cup milk and ½ cup water for kneading the dough

Ingredients for saaran/filling 
4 cup scraped fresh coconut, 2 cup sugar, ½ cup dry fruit powder (Almond, cashew nut, Pistachios), ½ cup khoya / mawa , 1 tsp cardmom powder, Few strands of saffron.  2-3 cups Ghee for frying Karanjis 

Method - For Saaran/ Filling 
1) Mix scraped coconut & sugar, and cook it without cover, till it almost dry, add ½ cup dry fruit powder, & stir-fry for 2 minutes, remove from the heat, add cardmom powder and saffron. 
2) Dry-roast Khoya for 2-3 minutes and mix with coconut-sugar mixture, and keep aside to cool, without covering.

Method - For Cover 
1) Mix maida, pinch of salt and 3-tablespoon hot ghee and knead the dough with warm milk & water mixture. Keep aside for ½ an hour and then knead, till the dough is soft & smooth. 

Method For Karanjis 
1) Divide the dough in to small lemon size balls, approx. 40. Roll each ball into about 3 inch diameter puris. Place 2 teaspoon saaran/filling at the center of the puri. Apply water on the edges with finger; close the edges of the puri in a half moon shape. Press gently and firmly on the edges of the karanji. Cautiously, cut rough edges 
2) Repeat the process till all dough is used. 
3) Place raw karanjis in a clean dry plate, covered with damp muslin cloth. 
4) Deep-fry 3-4 karanjis at a time in hot ghee till pinkish. 
5) Cool them and store in an airtight container.

Karanji 
Ingredients : 
For Filling:
1 cup grated Dry Coconut
1 cup Powdered Sugar
1 pinch Nutmeg Powder
1 pinch dry Ginger Powder
4 Elaichi
2 tsp Maida
2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces

For Dough:
1 cup maida
1 tsp Ghee
Salt to taste
Warm milk to prepare dough

Preparation : 
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds. 
4. Mix all the above ingredients & grind them. 

For Dough:
Mix all the dough ingredients & prepare dough (a little hard). 

For Karanji: 
1. Make small oval shaped puris from dough. 
2. Fill the prepared stuffing inside. 
3. Apply some water or milk so that it will seal properly (don't apply too much of water as it will not seal properly). 
4. Deep fry it till it becomes brownish colour. 
5. Serve it hot or cold. 
6. Karanjis can be stored for weeks. 

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