Roast dry coconut, semolina (rava), sesame seeds (til) and poppy seeds (khuskhus) separately in a frying pan until each of them are lightly brown.
Combine all of the above ingredients in the mixing bowl. Allow it to cool. Then add with powdered sugar, raisins and cardamom powder. Mix it well and set aside.
In another mixing bowl combine all-purpose flour, salt and shortening/ghee. Mix them well. Add little water at a time and knead a dough. Cover it with a damp paper towel and let it rest for 10 minutes.
Divide the the dough into 1 1/2″ balls.
Take one ball, flatten it and dip it in some all-purpose flour. Then roll the dough away from you into a 6″ circle/sheets. Repeat this step and make about 6 circles/sheets at a time.
Next take one sheet. Place it in the center of the mold.
Add a tablespoon of filling in the bottom part of the sheet. Apply some water with your finger along the edge of the bottom mold.
Bring the upper part of the sheet and cover it over the bottom part and press along the edge firmly. Close the mould and press again firmly. Open the mold. Tear out the excess sheet (#7). Carefully remove the karanji from the mould and set it aside on a plate or cookie tray. Repeat this process until you are done with all of the balls.
Heat oil in a wok or kadhai. Once it is nice and hot, add 3 to 4 karanjis and fry until they are golden brown. Remove from oil and place it on a paper towel to drain excess oil.
Store it in an air tight container or large zip lock bags.
Recipe Notes
Powdered sugar is usually regular sugar which had been blended/ground in a mixer/blender until it is fine. Do not use confectioner’s sugar. This will change the taste of the filling.
The filling can be made a week ahead of time. Just storage it in an air tight container.
The shell of this karanji will be soft and crispy.