To prepare Karigadabu – Karnataka Style Karanji recipe, heat ghee in a Tadka pan

Mix wheat flour, rice flour and semolina in a bowl

Pour hot ghee to this flour and semolina mixture evenly

Ghee bubbles up the flour where it comes in contact with it, so pour in the ghee slowly

Mix with fingers after a minute

The mixture will look like bread crumbs

This will ensure you get nice flaky pastry once fried

Now add water to knead the pastry dough

Let the dough be stiff and not too soft

Knead it till the pastry dough is smooth

Cover the pastry dough with a damp cloth and let it rest till the filling is prepared

For the filling, powder fried gram, cardamom, and sugar in a Mixer Grinder

To this mixture, add grated coconut and mix well

Now remove the damp cloth off the pastry dough

Knead it again for a minute or two, and make small lemon sized balls

Take a ball of pastry dough and roll it into a very thin disk of around 4 inches diameter (around 2mm thick)

Keep the rest of the dough balls covered in damp cloth while doing this

Now place 1 tablespoon of sweet filling on one-half of the rolled pastry

Brush the edges with water, using a pastry brush/finger

Fold half of the pastry dough over the sweet filling on the other half to make a semi-circle

Press the edges ensuring no gaps are left

Keep the prepared Karanji/Karigadubu on a plate and keep them covered with damp cloth until all the Karigadubus are prepared

Otherwise, they will get dry and break

Press the edges with fork to give it a pattern and further secure the edges

Repeat this with all the pastry dough balls by filling the sweet filling and securing it within

Heat the oil in a deep Kadai over medium heat

Once the oil is hot drop karigadubu one by one and fry them on a medium heat till golden in color

Cool the Karigadabu completely before storing it in an air-tight container

Serve Karigadubu as an evening snack or as a dessert during Karnataka Style Festive meal