1. Keep a jug of water handy. In a parat or mixing bowl, combine the shortening with the flour and salt.
2. Rub in well. Add water slowly, while mixing, to make a firm dough. Knead well. Cover and set aside.

For the Filling:

1. Cook the ingredients in a flat, heavy bottomed skillet until the ilk evaporates and the filling is soft.
2. If using dry coconut, add poppy seeds to the filling.
3. These give a delicate crunch to the pastry. Cool the filling.

For the Stuffing:

1. Divide the dough into balls the size of large marbles.
2. Roll out into flat, even discs about 3 inches in diameter.
3. Cover with a cloth to keep moist. Keep a small ball of milk handy for sealing the crescents.
4. To make karanjis, place 1 disc in front of you.
5. Put 1 tbsp of filling in half of it that is closer to you.
6. Moisten the edges of that side of the disc with a little milk.
7. Fold the upper semi circle over the filling to make a crescent shape.
8. Press down onto the lower semi circle. The milk will help to seal it tight.
9. Cut with a decorative cutter (Katna) around the edges of the crescent to create a fluted border.
10. Remove the excess dough. It can be used later to make more circles for filling.
11. When all the pastries are filled, you are ready to fry them.
12. To make Modaks, use the same discs. Place 1 � tsp. full of filling in the centre of each.
13. Fold the edges upward to create a fluted, inverted cone atop the mount of filling.
14. Ensure that the filling is tightly sealed in the cover or it will ooze out during frying.

For Deep Frying:

1. Place the wok on the heat. When it is warm, pour in the oil.
2. Heat it until almost smoking, then reduce the flame.
3. Slip in 3 � 4 karanjis or modaks at a time. Fry them for 2 � 3 mins.
4. Each at medium heat until pinkish brown. Drain and set on a plate or paper towel.
5. Fry the remaining pastries the same way.
6. Store karanjis and modaks in an airtight box when thoroughly cooked. If storing for over a week, keep in the fridge.