In a mixing bowl, add all-purpose flour (maida), salt, and semolina (rava or sooji). Give it a quick stir.

Heat ghee on stovetop or microwave for 30 secs. Add the hot ghee to the flour mixture and mix so it's evenly distributed in the flour mixture.

Using water (or milk), knead into a firm (stiff) dough.

Cover with a wet cloth and keep aside for 15-20 mins.

While the dough is resting make the saran (coconut filling)

Heat a frying pan on medium-low heat and roast the dry coconut powder until golden. Transfer to a bowl.

Similarly, roast the khuskhus (poppy seeds) too and transfer them to the bowl with coconut.

Add ghee and wheat flour to the loan and fry until fragrant and golden. Keep stirring continuously to avoid burning the flour.

Transfer the roasted wheat flour to the bowl too.

Add cashews, raisins, and cardamom powder to the roasted coconut mixture. Allow too cool slightly.

Add the sugar and mix well. The filling (saran) is ready. Keep aside.

This filling can be made ahead and stored refrigerated until ready to use.

Divide the rested dough into two parts. Roll each part into a log. Cut each log into 8 equal parts.

Take one part and keep the remaining covered with a wet cloth. Roll it between your palms to make it smooth and round.

With a rolling pin, roll the dough round in a 4 to 5 inches diameter circle (like a puri).

For those same sized karanjis, use a round pastry cutter or jar lid or Katori to cut the rolled dough round.

Place a 1-2 tablespoon of the filling in the center of the circle leaving the sides clear. Do not over stuff.

Apply a thin layer of water around the circumference of this rolled dough.

Close & form a half-moon (semicircle) shape. Press the edges to seal completely. If not sealed properly, it will open up while frying and make the oil messy.

Using a karanji cutter cut around the sealed dough area to form an even shape. These can be fried as is or to make some patterns do the next step.

To make a pattern, press the edges using a fork.

Place the karanji on a plate and cover with a wet cloth to prevent from drying. Make all karanjis this way and then fry them.

Line a plate or baking tray with tissue paper and keep it ready.

Heat oil (or ghee or a mix of both) in a frypan on medium heat.Test the oil by dropping a small portion of the dough. It should sizzle right back up without quickly browning.

Once the oil is hot, slide 1-2 karanji into the oil. Do not overcrowd.

Fry one side and then flip when golden. Similarly, fry the other side too until golden and crisp. The karanji will puff while frying.

Drain using a slotted spatula and then transfer to the lined plate to drain excess oil.

Serve warm or room temperature. Cool completely and store airtight.

Crisp, flaky & sweet coconut Karanji is ready, enjoy them as dessert or snacks with your tea!