Firstly, to prepare the dough, in a large plate take 2 cup maida, 2 tbsp rava, ½ tsp salt.

Pour 2 tbsp hot ghee and mix well.

Crumble and mix till the flour gets moist.

Now add warm water and start to knead the dough.

Knead the dough well, ensuring it is smooth and tight.

Cover and rest for 10 minutes.

To prepare the stuffing, heat 1 tsp ghee in a pan and roast 1 cup rava.

Roast on a low flame till the rava turns aromatic and golden brown.

Add 2 tbsp almonds, 2 tbsp cashews, 1 tsp poppy seeds and 1 cup dry coconut.

Continue to roast till the coconut turns golden brown

Transfer the mixture to the bowl and cool slightly.

Now add 1 cup powdered sugar, ½ tsp cardamom powder and mix well. Make sure to add sugar once the mixture has cooled slightly, or else the sugar will melt.

After the dough has rested well, knead it slightly and pinch off a small ball-sized piece.

Take a small ball-sized dough and flatten it slightly. Roll the dough slightly thin, ensuring it is of uniform thickness. Place a tbsp of stuffing in the centre and spread water around the corners.

Fold in half, and seal by pressing gently.

Now you can decorate by folding with your hand, with a pastry cutter, or with a knife.

Deep fry in medium-hot oil. Make sure to drop them gently.

Stir occasionally, keeping the flame on low. Fry until the karanji turns golden brown and crisp.

Drain off the karanji over a kitchen towel to drain excess oil.

Finally, enjoy Rava Kajjikayalu for up to 10 days when stored in an airtight container.