Rose Coconut Karanji {crispy pastry with sweet rose flavoured coconut filling}

Make the dough for outer covering

1. Mix semolina and all-purpose flour. Heat ghee and add to the flour. Massage the ghee to the flour for 3 to 4 minutes or until you can form a loose ball with the dry flour. Kneading dough by adding milk as needed to form a firm dough ball. Note: Depending on the rava, you may need more or less to make a firm dough. Allow the dough to rest for 20 mins.

Make the filling

1. Mix all the ingredients for the filling. Rub filling on the palm of the hands for a couple of minutes so that the rose preserve is mixed evenly. Reserve.

Layering Paste and Coloring the Dough (optional)

1. Make the layering paste (Sata) by mixing rice flour and ghee. Bloom saffron in warm milk.
2. Divide the dough into 3 equal parts. As ⅓ of the dough will be left white, knead this ball of dough first so there is no color transfer from the next step. Knead for 2-3 minutes. Add bloomed saffron to the second part. Knead well for 5 minutes until the color is evenly distributed. Add a teaspoon of beet juice (or a few drops of red coloring) to the final piece and knead well for 5 minutes or until the color is evenly distributed.
3. Roll each of the dough balls into a thin 12-inch circle. Evenly spread one-third of the rice flour paste over the white rolled circle. Place red over the white and apply a thin layer of rice flour paste. Lastly, place the yellow dough and apply a thin layer of rice flour paste. Make a tight roll of the layered dough and cut it into half
4. Cut the roll into half and then cut each half into 1-inch discs (total 24 )
5. Take one disc and press the outer white edge forward so that the outermost layer is on the top with the layers overlapping each other and the disc forming an oval shape. This step is very important as it keeps the layers together while rolling. Do not flatten the disc at its center by pressing on the top as the layers may start opening as you roll them.

Roll the Dough, Fill, Seal and Shape

1. Next, roll the flattened disc into a 3-inch circle. Place a tablespoon of filling in the center. Apply a little milk to the edges using your finger and then fold over to form a semi-circle with the edges sealing the filling inside. I prefer picking up the disc in my hand and then adding the filling and sealing but it can also be done on a board.
2. Once the karanji is sealed firmly, use a spiral pastry cutter cut some of the excess dough and shape the karanji. This step is completely optional. You can also fry the sealed karanji as is. You can also use a fork to press the edges to form a pretty pattern or the edges can also be folded into tiny pleats.
3. Repeat rolling, filling, sealing, and shaping the remaining dough. Keep the shaped karanji covered under a moist paper towel
4. After, all the karanjis are ready. Add, oil to a frying pan on medium-high heat

Fry the Karanji

1. Once the oil is hot, add 4 to 5 karanjis, less depending on the size of your frying pan. Lower the heat to medium-low and fry for 4-5 minutes turning once halfway through. If, they start to brown sooner, lower the heat further.

Storing

1. Allow the Karanji to cool down completely and then store them in an airtight container for up to two weeks