Take a non stick pan with the grated coconut and sugar.

Cook it on a low flame till the sugar is melted.

Do not make it too dry. Cook only for 5 minutes.

Keep it aside for cooling. Add cardamom powder at the end. If you cook for too long, the mix will turn out hard.

Take the flour into a bowl. Heat 1/4 cup ghee in kadai and pour it over the flour. Add milk and knead the dough.

If required, use a small quantity of water to knead the dough. The dough should be stiff but well kneaded.

Set it aside for 1/2 an hour.

Knead it again to make the dough soft.

Since I used the cookie cutter, I made a huge dish and made mini karanjis in one shot. However, you can pinch into small balls and make individual ones as well.

Smear the sides of the discs with little water, place a small amount of the stuffing in the center, and cover the stuffing. Seal on the sides, ensure it is properly glued.

Repeat with the rest. As you make the rest, ensure it doesn't get dried up, so keep it covered.

Heat a kadai with cooking oil and deep fry on medium heat till it turns golden brown.

Drain with a slotted spoon and store in an airtight box.