Vinayki Chaturthi Special Traditional Sweet by Sadhguru

A recipe for traditional Sweet Karanji:
Ingredients:
1 cup all-purpose flour
1/4 cup semolina
1/4 teaspoon salt
1/2 cup ghee, melted
1/2 cup water
For the filling:
1/2 cup grated coconut
1/4 cup sugar
1/4 teaspoon cardamom powder
1/4 teaspoon saffron strands (optional)
Enough oil for deep frying
Instructions:
In a large bowl, combine the flour, semolina, and salt.
Add the ghee and mix until the mixture resembles coarse crumbs.
Add the water and mix until a soft dough forms.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, make the filling by combining the coconut, sugar, cardamom powder, and saffron strands (if using).
Divide the dough into equal portions and roll each portion into a thin circle.
Place a spoonful of the filling in the center of each circle.
Fold the dough over the filling to form a semicircle.
Press the edges of the dough together to seal.
Heat the oil in a deep frying pan over medium heat.
Fry the karanjis in batches until golden brown and crispy.
Remove the karanjis from the oil and drain on paper towels.
Serve hot or at room temperature.
Tips:
For a more flavorful dough, you can add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cardamom to the dough mixture.
If you don't have saffron strands, you can substitute 1/4 teaspoon of ground saffron.
To prevent the karanjis from sticking to each other, you can lightly grease a plate with oil before placing the karanjis on it.
To make the karanjis ahead of time, you can fry them and then store them in an airtight container at room temperature for up to 3 days. When you're ready to serve, reheat the karanjis in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes, or until heated through.