1 / 7Known in Mumbai and across the Maharashtrian community as Karanjis; they are little fried pastries stuffed with fresh grated coconut infused with cardamom, jaggery and raisins.2 / 7They are perfect to eat with a hot cup of tea anytime of the day. Most communities have a variant of this recipe and are known in Gujarat as Gujiya and Karchikkai in Karnataka.3 / 7Heat a medium frying pan over a low heat. Add the coconut, jaggery, cardamom and fry for 8 minutes. Now add the raisins and poppy seeds and mix well frying for a further 2 minutes. Turn the heat off and cool the mix slightly while you make the dough.4 / 7In a large bowl add the flour, butter and salt. Mix in the water a little at a time to form a smooth dough. Dust with little flour and knead for a minute. Cover and leave to rest for 10 minutes.5 / 7Now divide the dough into 14 equal portions. Flatten the dough ball and roll out on a lightly floured surface to a 4cm disc. Use a little flour for dusting if it sticks too much. Add a tablespoon of the stuffing to the half closer to you. Brush the edges with milk and fold over the upper half sealing the Karanji to form a semi circle, press lightly and seal well. Use a fork to crimp the edges and trim. 6 / 7Place the karanji on a plate and cover with a damp cloth while you make the remaining.7 / 7Heat a sauce pan or wok with oil over a medium heat. Fry 2-3 karanjis at a time turning them while frying until they are golden brown. They will puff up slightly and have a crisp coating. Drain over kitchen paper and keep warm while you fry the remaining. Serve warm or store refrigerated.