Karanji is maharashtrian gujiya.. Gujiya is made in North India for holi festival and the filling is made of khoya and lot of dry fruits. This is a filling with dessicated coconut and is made for Diwali by maharashtrians. After frying when it cools, my karanjis used to becomes slightly soft on the outside but then I realised that as soon as we roll and fill in, you shouldnt fry, you should keep it for sometime covered and then fry and on low flame
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