Kajjikayalu

Ingredients

• 1 cup wheat flour 
•  ½ cup maida 
•  2 cup rava 
•  ghee to roast 
•  oil to fry 
•  1 cup khoya 
•  1 cup milk 
•  3 cup sugar powder 
•  1/4 cup dried coconut 
•  pinch of salt 
•  1 tsp cardamom powder 


Directions

1.  In one bowl mix 1 cup rava & maida, add pinch of salt, 1 tsp ghee & 2 tsp khoya.mix it &  make dough by adding milk in it.keep it aside for 1-2 hour.(this dough is use as a covering for karanji)   
2. Heat a thick based pan with 4-5 tsp ghee. now add 1 cup rava & wheat flour in ghee. roast it 10-15 min on low heat then remove it from fire & let it cool.   
3. Once it get cool add khoya & mix it, then add sugar, cardamom powder, coconut & .(this is a filler for karanji)    
4. Make a small balls (about 15) of dough & roll them in a small puri. place a spoon of mixture at a center  of puri & fold it in a half, stick a folded sections with each other very close to filled mixture(if needed touch it with water). with a cutter cut the excess dough.stuff all the karanji.    
5. Heat a kadhai very hot with ghee & fry all karanji till turns to golden brown.    
6. Karanji can store 15 to 20 days in a air tight container.