Karanji

Method

1. 1 Roast the semolina in ghee for 8 minutes until the grains turn golden brown and fragrant.
2. 2 Mix roasted semolina with dried shredded coconut, powdered sugar, raisins, and cardamom.
3. 3 The filling must be completely dry; a moist filling will cause the shell to burst in the oil.
4. 4 Knead the flour with ghee and water, then let the dough rest for 30 minutes.
5. 5 Roll out the dough thinly, then wrap the filling into a half-ring shape and twist the edges by hand.
6. 6 Fry in oil at 160 degrees for 6 minutes over low heat until the crust is bubbling and crispy.

With an appliance

• Air fryer 55 min

  Replace step 6: brush with ghee, then steam in a 180-degree oven for 16 minutes, flipping at minute 9.