Preparation of Seedai

Rice soaked in water for 6 hours - 2 cups
drained and powdered into a fine flour

urad dal - 1 tbsp.
coconut scrapings - 2 tbsp.
white til - 1 tbsp.
Oil for deep frying
A pinch of asafoetida
Salt to taste

Roast the flour till light pink in color. Roast the urad dal and make into a fine powder. Mix the rice flour, dal powder, salt, coconut scrapings, asafoetida and 2 tbsp. hot oil. Add water and make into a thick dough. Keep aside for 30 minutes. Spread a cloth and roll the dough into tiny balls. Deep fry them in hot oil. Store in an airtight tin.

Preparation of Karanjis

flour 2 cups
a pinch of salt
ghee 1 tsp.

For the filling:
finely grated coconut - 1
poppy seeds - 1 tbsp.
cardmom powder - 1 tsp.
sugar - 1 cup
nuts and raisins, sliced - 2 tbsp.
Oil for frying.

Mix flour, ghee and salt. Make a stiff dough and keep aside.

Make a syrup with sugar, add the coconut and cook over a low fire. Add roasted poppy seeds and cook till the mixture is thick. Add the nuts and cardamom powder. Cook till thick and remove from fire. Cool.

Now take a small portion of the flour dough and make a small disc of 6 cms, Over a plastic sheet. Put a small portion of the coconut mixture in the center. Fold the edges and make a half circle. Seal the edges and the piece should look like a half-moon. Thus make all the pieces. Deep-fry them and remove. Cool and store in airtight tins.