Karjikayi

Ingredients:

Stuffing:

Dry coconut / kopra / desiccated coconut - 3/4 cup 
Powdered sugar/ Icing Sugar - 1/2 cup 
Poppy seeds -1 tbsp 
Cashews - few chopped pieces
Rasins - few
Almonds - few chopped
Cardamom powder - 1/4 tbsp

Dough:

Fine Rava / chiroti rava - 1 cup
All purpose flour / Maida - 1/4 cup
Salt - As required
Ghee - 2 tbsp
Milk - 1/2 cup warm milk

Method:

1) In a pan, warm Rava and maida. Add salt to this mixture.
2) Heat Ghee and add it to the flour mixture. Mix well.
3) Add Warm milk little by little to this and mix into a soft dough. Knead well.
4) Cover the dough with a moist cloth and rest for 30 minutes.
5) Now, Slightly warm 1/2 cup of grated dry coconut and poppy seeds. 
6) Add this to mixer to form a fine powder. To this, add Sugar, remaining coconut, Cardamom powder and dry fruits pieces. Mix well and keep this aside.
7) Take a small ball sized dough and roll into slightly thick in round shape.
8) Grease the edges of the puri with warm milk.
9) Place a tsp of the prepared coconut stuffing in the middle of the puri.
10) Stick the edges together and press slightly.
11) Further, press the edge gently and fold it inside. Now, take the tip that comes out press it again and fold it.
12) Heat oil in a pan, deep fry karjikayi until they turn golden brown.

Karjikayi is ready to be served. 

Note:

1) Warm milk can be replaced with warm water too.
2) Folding method can be replaced with pressing with fork too at the edges.