Chocolate Karanji

Ingredients:

1 cup all-purpose flour (maida)

2 tablespoons ghee (clarified butter)

Water, as needed

For the filling:

1 cup grated dark chocolate

1/2 cup desiccated coconut

1/4 cup powdered sugar

1/4 teaspoon cardamom powder

2 tablespoons chopped nuts (almonds, cashews, pistachios)

Oil, for deep frying

For sealing:

2 tablespoons all-purpose flour

Water, as needed

Method:

In a mixing bowl, combine all-purpose flour and ghee. Mix well until the ghee is evenly incorporated into the flour.

Gradually add water and knead the dough until it is smooth and firm.

Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Mix grated dark chocolate, desiccated coconut, powdered sugar, cardamom powder, and chopped nuts in a separate bowl to prepare the filling.

Divide the dough into small portions and roll each portion into a thin circle.

Place a spoonful of the chocolate filling in the center of each dough circle.

Fold the dough over the filling and seal the edges by pressing them together.

To make the sealing paste, mix all-purpose flour with water to form a thick paste.

Take a little of the sealing paste and apply it on the edges of the folded dough to secure the seal.

Trim off any excess dough using a cutter or knife to give it a neat shape.

Repeat with the remaining dough and filling.

Heat oil in a deep-frying pan or kadai over medium heat.

Carefully slide the filled karanjis into the hot oil and fry them until they turn golden brown and crispy.

Remove the fried karanjis from the oil and drain them on a paper towel to remove excess oil.

Allow them to cool before serving.