Mix flour, oil, salt and make a stiff dough by adding water as necessary. Reserve.

Boil 1 cup water, add sugar and make a thick syrup. Add coconut and cook over a low flame stirring frequently till mixture thickens further. Add poppy seeds, nuts, raisins, cardamom powder and cook till the mixture is almost dry. Remove and cool.

Divide the dough in 20 equal portions. Roll each portion into a 10 cm diameter disc.

Place a small portion of coconut mixture in the centre of the disc and fold on half of the disc over the other half to cover the mixture.

Press the edges of the upper and lower halves together, applying a little milk, if necessary. Press to seal them. Prepare all the 20 raw karanjis in this fashion.

Flute the edges or cut with a decorative cutter.

Heat oil and deep fry each karanji till crisp.

Remove, drain and cool. Store in airtight jars.