Dry Fruit Baked Karanji

Ingredients

• 1 cup--Refined flour (maida)
• 2 tbspn-- Semolina (rawa/suji)
• 2 tbspn-- Ghee-Smoking hot
• 1/4th cup--Milk
• Either the above or store bought Pastry sheets..(I used the pastry sheets)

Stuffing

• 3/4 cup--Dates, chopped , seedless ,
• 3/4 cupf--Dried figs, chopped ,
• 15 - 20--Cashewnuts, crushed ,
• 15 - 20--Pistachios,
• 1 tspn-- crushed Green cardamom powder
• 1 tspn--Dry coconut Half cup, roasted ,
• 2 tblspn--Milk
• Sugar as per need

Method

• Take refined flour in a bowl. Add semolina, ghee and milk and knead into a semi soft dough. 
• Divide into equal portions and shape them into pedas. 
• Keep them covered with a damp cloth. Preheat oven to 350°F. 
• To make the stuffing take dates and figs in a bowl.
• Add crushed cashewnuts, pistachios, green cardamom powder, roasted coconut and mix. 
• Mash lightly with fingers and add a little milk. Roll out a dough peda. 
• Place it in the karanji mould. Put a small portion of the prepared filling in the hollow.
• Apply a little water on edges, close the mould and press firmly.
•  Remove the excess dough and use again.
• Similarly make the remaining karanjis. These can be made without the mould too. 
• Place the karanjis on a greased baking tray and bake at 350°C for twenty to twenty five minutes.
• Cool, store in an airtight container.