Baked Karanji

Method

1. To make the stuffing, heat a non-stick pan, add coconut and saute on medium heat till the moisture evaporates.
2. Add jaggery and mix well and saute till it melts and mixes well with the coconut. Add honey and saute till the mixture is semi dry.
3. Add cardamom powder, mix well and switch off the heat. Set aside to cool down to room temperature.
4. To make the covering, take refined flour in a mixing bowl, add yogurt, salt and ghee and mix well. Add sufficient water and knead into a semi soft dough.
5. Cover the dough with a small bowl and rest for 2 hours.
6. Preheat an air fryer to 180º C.
7. Knead the dough for 1 minute. Divide into 12 equal parts and shape them into balls.
8. Roll out each ball into a not too thin puri. Place some stuffing in the center of the puri, bring one side over the stuffing and press the edges to seal well. Press the edges with a fork to make a design.
9. Lightly grease the air fryer basket, arrange all the karanjis in it and fit it to the air fryer and bake 25 minutes.
10. Take the karanjis out of the air fryer and cool down to room temperature.
11. Arrange them on a serving platter and serve or store in an airtight container to use when required.

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