12 Serves
94 Mins
In a saucepan, combine the shredded coconut and sugar. Cook over medium heat, stirring constantly, until the mixture is dry. Remove from heat, let it cool, then stir in the ground cardamom and poppy seeds.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
126 mg / 4,700 mgSodium
112 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
2 g / 28 gSugar
19 g / 50 gSaturated Fat
13 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
In a mixing bowl, combine the all-purpose flour, semolina, and a pinch of salt. Incorporate the hot clarified butter, then gradually add the milk and water mixture, kneading until a firm dough forms. Cover and let rest for 60 minutes.
Knead the rested dough for 10 minutes until it becomes soft and smooth. Divide into small, lemon-sized balls and roll each into a thin circle.
Place 2 teaspoons of the coconut filling in the center of each dough circle. Lightly brush the edges with milk, fold the dough over to form a crescent moon shape, and press the edges firmly to seal.
Heat clarified butter in a deep-frying pot over low heat. Fry the karanjees in batches until golden brown and crisp, ensuring they cook through evenly.
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