Baked Karanji

Methods

• To make the stuffing, heat a non-stick pan, add coconut and saute on medium heat till the moisture evaporates.
• 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.
• Add cardamom powder, mix well and switch off the heat. Set aside to cool down to room temperature.
• 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.
• Cover the dough with a small bowl and rest for 2 hours.
• Preheat an air fryer to 180º C.
• Knead the dough for 1 minute. Divide into 12 equal parts and shape them into balls.
• 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.
• Lightly grease the air fryer basket, arrange all the karanjis in it and fit it to the air fryer and bake 25 minutes.
• Take the karanjis out of the air fryer and cool down to room temperature.
• Arrange them on a serving platter and serve or store in an airtight container to use when required.