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Method:

• Take refined flour in a bowl. Add ghee and sufficient chilled water or chilled milk and knead into medium-soft dough. Divide into small balls.
• For the stuffing mix the mawa, powdered sugar, walnuts, almonds and cocoa powder in a bowl. Add cream and mix. Chill it in the refrigerator for about 10 minutes.
• Roll out the dough balls into small round puris.
• Place a puri on the worktop and dampen its edges.
• Place some stuffing in the centre and fold one side over the other. Press the edges to seal and further twist them with your fingertips in a decorative manner. Or cut the edges with a serrated cutter. You can also make the karanjis using a mould. Keep them in the fridge for sometime.
• Heat sufficient oil in a kadai. Deep fry the karanjis, a few at a time, till light brown in colour. Drain them and place on an absorbent paper.
• Serve hot or cool and store in an airtight tin.
• Recipe for children by Sanjeev Kapoor, Master Chef, Author and Television Host. E-mail: enquiry@sanjeevkapoor.com

Did You Know?
Many of us don’t eat ghee as we think we will put on weight with it, but the truth is the body cannot function without some amount of fat in the food. Besides this ghee also gives one energy, moisture, protein, fat, carbohydrates, fibre, calcium, iron and phosphorus. Alternatively, you can make samosas. Roll out the dough balls into oblongs, halve them and shape each half into a cone. Stuff the cones with the filling and seal the edges. Deep fry in hot oil and serve.