• • Make the Dough: In a bowl, mix all purpose flour, semolina, and salt. Add hot ghee and rub until crumbly. Gradually add water to form a stiff dough. Cover and rest 30 mins.

• • Prepare the Filling: Heat ghee in a heavy bottom pan. On low heat add the poppy seeds and coconut powder and lightly roast, followed by jaggery. Keep stirring incorporating the jaggery in the mixture until most of the moisture has evaporated. Don;t completely dry it out.
  • Shape the Karanji with hand: Roll dough into small discs, place 1–2 tsp filling inside, fold in half, and seal edges securely (use water or milk to lock). Crimp with fork or hands.
  • Shaping with mold: Roll a dough disc and place it over the mold. Add filling, lightly moisten the edge, and close the mold firmly. Remove excess dough, open the mold, and lift out the shaped Karanji. Keep covered and repeat with remaining dough.

Air Fryer Karanji:

• Brush shaped karanjis with ghee or oil.
• Air fry at 180°C/350°F for 12–15 mins, flipping halfway.