Start by preparing the filling. In a pan, heat 1 tablespoon of ghee and add 200 grams of grated coconut and 150 grams of jaggery. Cook this mixture on a low flame until the jaggery melts and mixes well with the coconut.
Add 1/2 teaspoon of cardamom powder to the mixture and mix well. Cook for a few more minutes and then set aside to cool.
For the dough, take 2 cups of maida (all-purpose flour) in a bowl. Add a pinch of salt, 2 tablespoons of ghee, and mix well. Gradually add water and knead into a firm dough. Cover the dough and let it rest for 20 minutes.
Divide the dough into small balls. Roll each ball into a thin round shape.
Place a spoonful of the prepared filling in the center of each round. Fold it into a semi-circle and seal the edges using a little water.
Heat oil for deep frying. Once the oil is hot, drop the karanjis one by one and fry them until they turn golden brown.
Drain the karanjis on a paper towel to remove excess oil. Let them cool before serving.