For the Stuffing:

• Heat a heavy bottom skillet over medium heat, dry roast semolina until crisp and fragrant. Set aside.
• In the same skillet, add vegan butter, once hot enough, add charoli nuts, cook for 30 seconds until they turn slightly darker.
• Next, add poppy seeds, cook for another minute.
• Add the desiccated coconut, roast until it turns golden brown.
• Add the roasted semolina and mix everything well. Transfer to another bowl and let the mixture cool completely.

For the Pastry Shell:

• Combine flour, butter, and salt in a mixing bowl.
• Add water a little at a time, knead to form a smooth and fir ,dough. The dough s hould not be too soft or too hard. Cover with a damp napkin and set aside for an hour.

To Make the Karanji:

• Transfer the dough to the work surface, divide it into equal portions (about walnut sized)
• Take out one portion, dust it in flour, roll it out very thin about 4 inches in diameter.
• Transfer the rolled dough, fill a tablespoon with filling. Apple water around the edge to seal it. Seal with a fork. Do this for all of them.
• Form a traditional half moon shape.
• Deep fry your treats in medium heat, in batches. Flip them until golden.
• Transfer to a tray lined with parchment paper to drain off excess oil.