Kaanwale

Ingredients:
Dry coconut grated 2 cups
Powdered sugar 2 cups (alter as per taste)
1 tbsp of cardamom powder

4 cups rava (barik)

2 tbsp ghee

4 tbsp ghee + 3 tbsp corn flour

Ghee for frying

Method:

1.  Remove black side of the dry coconut and grate it.
2.  Lightly roast the grated coconut and crush it with hand once it cools.
3.  Add powdered sugar and cardamom and taste for sweetness.
4.  Add 2 tbsp ghee to rava and knead to stiff dough. Cover it with damp cloth and let it rest for 2-3 hours.
5.  In the mean time, beat the 4 tbsp of ghee with hand in a shallow dish till it turns opaque.
6.  Slowly incorporate corn flour to make it into thick paste.
7.  Take half of the dough and break it into lemon size pieces. Spread 1 tbsp of ghee on it and knead it in food processor. Repeat one more time to get a soft dough.

8.  Take a large (larger than tennis ball) size portion of dough and roll it into a thick roti.
9.  Using your fingers make dent into the roti. Now spread the ghee mixture (one with corn flour) evenly and roll tight.
10. Cut the roll into 1 inch wide pieces.
11. Twist each of these pieces with your fingers into a twisted flat disc.

12. Now keep these discs under the damp cloth and roll one at a time.
13. Roll each disc into the size of a puri and add the coconut suffing.
14. Make it into karanji (as shown in picture) and fry in ghee on medium flame.
15. Drain and let the kanawale rest to make sure they are completely cooled.
16. Store in an airtight container.