In a bowl, add 1 cup flour, salt, 1.5 tbsp ghee and cocoa powder. Mix well
Add warm and knead into smooth dough. cover and rest aside for 30 minutes
In another bowl, add 2 tbsp strawberry crush/syrup, 1 cup flour,pink food colour 1.5 tbsp ghee and salt. Mix well
Add water and knead into smooth dough, cover and rest aside for 30 minutes
Add 1 cup coconut in a pan and roast for few minutes,
Add the chocolate chips along with sugar, cardamom, nutmeg and cinnamon to the pan
Mix well until well combined over low heat
Add nuts and mix well until the mixture becomes relatively dry and fluffy and slightly moist. Keep it aside
In a pan, roast 1 cup coconut for few minutes. Add sugar, strawberry essence, strawberry syrup/crush
Add in cardamom, nutmeg and cinnamon powder. Mix well
Add nuts and mix well until the mixture becomes relatively dry and fluffy and slightly moist. Keep it aside
Knead the dough once again for few minutes and divide it into small balls.
Roll out the dough portions into small puris. I have used karanji molds here, grease the molds. Incase you do not have molds no issues, you can still shape and design. Place the puris on the molds
Add 1 tsp filling to the puris
Cover and seal it tightly, incase you do not have molds, seal edges tightly with milk and using fork design the edges
Repeat the procedure with strawberry dough and filling
Place all the karanjis on the baking tray lined with greased parchment paper with gap between the karanjis
Bake for 16-18 minutes until golden brown in preheated oven at 180
Allow to cool on wire rack for 20 minutes. Serve warm
