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1: In the maida, add the rava, salt and hot ghee. Mix until crumbly in texture.

2: Add water and knead a firm dough, it will take 10 mins of kneading. Rest the dough for 15-20 mins, covered.

3: Dry roast the coconut until dry and set aside.

4: For the filling, heat ghee in a kadai and add chopped nuts and raisins. Fry until golden. Add and roast the rava in the same pan until aromatic. Add the roasted gram and cardamom.

5: Switch off the flame and add sugar. Mix thoroughly.

6: Portion the dough into roundels and roll out thinly. Cut using a cutter to get perfect circles.

7: Place some mixture in the center and moisten the edges with water. Close and seal the dough well by pressing and then creating an impression with a fork.

8: Heat oil in a kadai and then reduce the flame, add them 1 at a time and flip and fry for 4-5 mins after which you can increase the flame to medium and fry until golden and crispy.

9: Strain from the oil, cool completely and store air tight for up to a week.