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To Make Karanji/Gujiya-
Take a small portion of the dough (slightly bigger than marble) & make a smooth ball.
Using a rolling pin, roll this dough in to thin circular shape (thinner the circle crispier the karanji will be)
Dip the dough into rice flour if you finding it difficult to roll.
Place a tbsp of the coconut filling (or as much as it can hold) at the center of the circle.
Apply water/milk to the edges & fold the Karanji to close & form a half moon shape.
Using a pizza cutter remove any excess dough you may have at the sealed edges & shape them using a fork.
Keep aside by covering with a wet cloth to prevent them from drying.
Continue making the remaining karanji's in same manner.
Heat the ghee in a wok & fry these Karanji's till crisp & golden. Remove & Drain on absorbent paper
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