Add 100 ml of hot oil (or ghee) to the flour mixture. Mix it well with a spoon first, then use your hands to incorporate the oil evenly. The mixture should hold its shape when you press it in your fist.

Gradually add water and knead a firm dough. Don’t make it too soft.

Cover the dough with a damp cotton cloth and let it rest for at least 20-30 minutes.

Roast the grated dry coconut in a pan on medium heat for 1-2 minutes until it's lightly golden. This helps it stay fresh for longer. Remove it and keep it aside.

In the same pan, lightly roast the poppy seeds for a minute until they start to pop.

Next, dry roast the fine rava for 2 minutes on medium heat. Then add 2 tbsp of ghee and roast until the rava turns golden brown and aromatic.

Add the chopped nuts to the rava and roast for another minute. Turn off the gas.

In a large bowl, combine the roasted coconut, roasted rava mixture, roasted poppy seeds, powdered sugar, raisins, cardamom powder, nutmeg, and a pinch of salt. Mix everything well. Your delicious filling is ready!

After the dough has rested, knead it again for a minute.

Make small, equal-sized balls from the dough.

Roll each ball into a thin, round puri. Don’t make it too thick or too thin.

Place 1-2 tablespoons of the filling in the centre of the puri.

Apply a little milk or water to the edges of the puri. Fold one side over to form a semi-circle and press the edges firmly to seal it.

You can use a fork to create a design on the edges or use a Karanji cutter for a perfect shape.