firstly, in a large bowl take 2 cup maida, 2 tbsp rava, and ¼ tsp salt. mix well.
add 2 tbsp ghee, crumble and mix well making sure the flour is moist.
now add warm water and start to knead the dough.
knead the dough well making sure the dough is smooth and tight.
cover and rest for 15 minutes.
to prepare the stuffing, in pan heat 1 tsp ghee. add 2 tbsp cashew, and 2 tbsp raisins, and roast until it turns golden brown.
also add 1½ cup dry coconut, and 2 tbsp poppy seeds, and roast on low flame.
roast until it turns aromatic.
cool completely, and transfer to the large bowl.
add ½ cup powdered sugar, and ½ tsp cardamom powder, and mix well.
coconut stuffing is ready.
after the dough has rested well, knead the dough slightly and pinch a small ball-sized dough.
take a small ball-sized dough and flatten it slightly. roll slightly thin making sure it is of uniform thickness.
place a tbsp of stuffing in the center and spread water around the corners.
fold half, and seal by pressing gently.
now you can decorate by folding with 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 karanji for up to a week when stored in an airtight container.