Karchikayi or karanji is a popular and traditional sweet from South India, it is usually made during Diwali.
In a wide bowl. add the flour, semolina, salt and ghee. Mix it well with fingers until it forms a crumbly texture. Add little water and mix it to a dough. Keep it covered with a damp cloth for 30 minutes.
Roast the roasted gram for two minutes, put it aside to cool.
Roast the desiccated coconut for sometime, put it aside.
Roast the poppy seeds until it is golden in colour.
Grind the roasted gram and cardamom together.
Put it in a wide bowl, add the other ingredients and mix it well. This is the stuffing
Take a small ball of the dough, roll it into a puri.
Put it on the mould, add two teaspoon of the filling, apply a little water and close the other side over it.
Slowly remove it and keep it aside covered with a damp cloth, make a few more.
Heat oil in a pan, once it is hot, put two filled karchikayi into it and deep fry on a low to medium flame until golden in colour. Keep tossing them in between.
Once it is done, remove on a plate with tissue paper. Repeat for the others.
When cool, store in an air tight container.