Karanji

In a large bowl, combine atta flour, fine semolina, and salt. Add 50 grams of melted ghee and rub it into the flour mixture until it resembles breadcrumbs. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

In a heavy-bottomed pan, heat 10 grams of ghee over medium heat. Add poppy seeds and roast until fragrant, about 30 seconds. Add fresh grated coconut and roast until light golden, about 5-7 minutes. Add grated jaggery and mix well. Continue to cook, stirring constantly, until the jaggery melts and the mixture thickens and leaves the sides of the pan. Remove from heat, add cardamom powder and nutmeg powder, and mix thoroughly. Let the filling cool completely.

Divide the rested dough into small, equal portions (about 15-20 grams each). Roll each portion into a thin circle, about 7-8 cm in diameter.