Pudachi karanji / layered Gujiya

In a mixing bowl take the maida, suji and salt . Heat up 2 tbsp ghee and add to it. Mix it well to get a crumbled mass.

To this add warm milk slowly and knead the flour to get a medium consistency dough. Cover it and keep it aside for 30 minutes.

Meanwhile to make the filling, dry roast the grated coconut, poppy seeds, sesame seeds, suji, almonds and cashews separately in a pan on low to medium heat. Let all this cool down in a bowl.

To this add the powdered sugar, cardamom powder and raisins. The filling is ready.

Make the Sata/spread by whisking the ghee and rice flour together until a smooth mixture is formed. Divide the dough into three equal parts and roll out thin rotis out of each part.

Now take one roti, apply the sata evenly on it, keep the 2nd roti over it , again apply the sata and keep the third roti, again apply the sata and roll the three together firmly to form one big roll.

Stretch out the roll little and cut into small pieces using a sharp knife. Now roll out each piece separately into a poori size, add enough stuffing on one half of the round and cover it by the other end.

Apply milk on the edges and seal the karanji giving it a crescent shape. Decorate the edges either using a fork or make small folds of the edges.

Deep fry the Karanjis in ghee/oil on a low to medium heat until they turn golden in colour from both the sides. On cooling transfer them to air tight container. They remain good at room temperature for 8-10 days.