MILK-COCONUT-NUTS STUFFED SOMASI/KARANCHI

INGREDIENTS
for stuffing
ghee  1 tbsp
coconut grated/ desiccated coconut   1 cup
nuts chopped fine( almonds, cashews, pistas) whatever you like   1/2 cup
milk   1 cup
sugar  3-4 tbsp
cardamom pdr.  1/2 tsp

for dough
maida/all purpose flour   1 cup
cornflour  2 tbsp
fine semolina  2 tbsp
ghee/clarified butter 1 tbsp
salt a pinch
water to make stiff dough

oil to fry

METHOD
heat ghee in a heavy pan, add coconut, nuts, fry for 2 minutes
add milk, sugar, cook till it gets dry stirring continuously, or keep on low flame, stir on and off, so it doesn't burn
remove, add cardamom pdr. mix well, cool
make dough first by mixing dry ingredients, then add ghee, mix well, then add water little by little to make stiff dough.
toll into small puris, apply water around edges
put the filling about 2 tsp in the centre, fold it, stick the corners well, if you want you make small folds continuously or press with fork all around
deep fry in hot oil till light brown on medium flame
drain well. serve hot/ cold.
this can be stored for a couple of days in a dry container at room temperature.

ps- sugar quantity can be increased if one wants too sweet, but make sure the filling mixture is dry before you remove from gas, or when you fill, it will get too soggy then it won't be crisp.




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