Lorna’s Karanji Recipe - The Oxford Magazine

Ingredients

• 175g plain flour
• A pinch of salt
• 80ml water
• 2 tbsp melted ghee or butter
• Extra flour for rolling
• 3 tbsp flour + 1 to 2 tablespoons water (“glue” to seal the Karanji pastry)
• Oil for frying
• 80g jaggery or brown sugar
• 1 tbsp ghee
• 1 tsp ground cardamom powder
• 50g cashews, finely chopped
• 50g almonds, finely chopped
• 2 tbsp raisins
• 2 tsp sesame seeds