Karjikai

Karjikai - This is a Karnataka style sweet prepared commonly for festivals. Also called as gujiya in Gujarat. It is a simple sweet with simple ingredients. To get the perfect shape, I have used the karjikai shaper easily available in stores and online. This sweet can be stored for a week.
Ingredients (1 cup = 250 ml)
For the stuffing
Dry coconut/kopra/kobbari - 1/2 cup grated
Sugar - 1/4 cup powdered
Cut dry fruits (badam,kaju and resin) - 1/4 cup
Cardamom powder - 1 tsp
Poppy seeds/gasagase - 3 tbsp
For the outer cover
All purpose flour - 1 cup
Salt a pinch
Ghee - 1 tbsp
Milk - 2 tbsp
Water as needed
Oil for frying
Method
Making the stuffing is very easy. Take all the items under for the stuffing in a large bowl and mix it well.
To make the outer cover
Take a wide mouthed bowl with all purpose flour. Add a pinch of salt and ghee. Add the milk. Add water little by little and knead the dough. The dough should be similar to the consistency of chapati dough. Cover it with a wet cloth and allow it to rest for half hour.
Take small ball from the dough. Roll it into a circle using a rolling pin or your hands.
If you are using a mould,then it need not be perfect Circle. Spread it on the mould. Place 1 tbsp of stuffing in middle. Spread milk to the  the edges. Seal by pressing the edges.
If you don't have mould, make near circle like spread, put the stuffing. Fold it into half and press the edges.
Take a kadai with oil. Heat it and put karjikai one by one. Heat it in low medium flame. Deep fry till golden brown. Fry one by one and enjoy. You can store this in airtight container.