For the cover
Maida 3 cups
Sooji ½ cup
Ghee 5 tablespoons
Saffron a generous pinch
Split green gram skinless (dhuli moong dal),soaked overnight and then powdered in a mixer 1 and a half cup
Ghee 2 tablespoons
Assorted nuts (almonds, cashew nuts, raisins), chopped 3 tablespoons
Green elaichi powder 1 teaspoon
Jawantri Jaifal ½ teaspoon
Khoya/Mava ½ cup
Sugar 1 cup
Sooji 3 tablespoons
Preheat oven to 180 degrees Celcius. Sieve maida and sooji in a bowl. Add 5 tablespoons ghee and knead into a stiff dough using 12 cup milk.To make stuffing, heat ghee in a non-stick pan. Add assorted nuts and raisins and saute for 5 minutes, till it turns brown.
Add powdered green gram, mix and saute for 10 minutes. Add elaichi powder, Jawantri Jaifal, khoya sugar and sooji. Mix well and cook for 10 minutes. Remove from heat, transfer into a bowl and set aside to cool for some time.
Divide dough into equal portions shaped into small rounds. Roll out to make small puris. Put a small portion of the prepared stuffing in the centre. Apply little milk on the edges, and put into a gunjhiya maker.Similarly make remaining karanjis.
Brush baking tray with little ghee and sprinkle maida and place karanjis on it.Brush them with little ghee and bake in preheated oven for 30 minutes. Turn the side after 15 minutes. Heat 3 tablespoons milk in a small non-stick pan. Add saffron and bring to a boil. Remove from heat.