Try This Sweet Karanji Recipe With Bournville Recipe

Directions

In a mixing bowl, combine the all-purpose flour and salt. Pour in the melted ghee and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Gradually add water a little at a time to knead a tight, firm dough.

Cover it with a damp cloth and let it rest for 30 minutes.

Chop Bournville chocolate finely.

In a bowl, mix together the desiccated coconut, tutti frutti, and finely chopped Bournville dark chocolate. Ensure the ingredients are evenly distributed and keep it aside.

Divide the rested dough into small, equal-sized balls. Roll out each ball into a thin, small circular disc (puri shape).

Place a small portion of the chocolate-coconut filling onto one half of the disc, leaving the outer edges clean.

Use a mould & give it a karanji shape.

Heat oil in a kadai over medium heat. Slide in a few karanjis at a time and deep-fry them on medium-low heat until they turn golden brown and crisp.

Remove and drain excess oil on paper towels.

Once the fried karanjis cool down completely, drizzle some melted chocolate all over the karanjis.

Store the finished karanjis in an airtight container in a cool, dry place. If your kitchen is warm, keep them in the refrigerator so the chocolate shell stays firm.