Ingredients

To make the sweet stuffing

1. In a pan, add the grated fresh coconut.
2. Saute the coconut for 2 minutes until slightly toasted. Sprinkle water if the coconut sticks to the pan.
3. Add cashews, raisins and cardamom powder and mix well for 1 minute (or till you get a nice aroma).
4. Switch off the flame.
5. Add the date paste and salt.
6. Mix well. Keep aside to cool.

To make the outer shell

1. Steam the sweet potatoes (retain the skin) until tender. 
2. Mash them well till the texture becomes soft.
3. Add wheat flour and salt.
4. Knead the dough well to a soft dough consistency.
5. Divide into equal parts and make medium-size balls (around 14-15).

Directions

1. Place the parchment paper on a board.
2. Place the dough on the parchment paper. 
3. In a bowl take some water. Dip fingers in the water and press the dough from all sides and make a thin round disc.
4. Spread the filling on half side of the disc.
5. Fold the other half of the disc over the coconut filling with the help of parchment paper and press the border.
6. You can also shape the karanji (gujiya) with the help of a fork or pizza cutter.
7. Heat the Tava.
8. Carefully remove the karanji (gujiya) from the paper and dry-roast or bake as per your choice. 
9. Option 1: Pan roast both sides without oil. Cover the pan with a lid while roasting.
10. Option 2: You can also bake the karanji (gujiya) in an oven at 180 °C for 40 minutes (20 minutes on each side).

Notes

• You can use a plastic cover or butter paper in place of parchment paper.
• Drain water from the sweet potatoes before mashing.
• Use very less water to soak the dates and use all of it while making the paste since it absorbs the sweetness and nutrients of the dates.
• While baking, let the karanji (gujiya) cool for a minute before flipping it on the other side.