Mix maida with a bit of water to make dough. Add salt and hot vegetable oil and kneed into dough with the maida. Set aside the kneaded dough.
In a bowl mix elaychi or cardamom powder, khus khus and sugar.
Heat a tawa. Roast the coconut for 5 minutes.
Add the coconut to above mixture of almonds and cashews. Mix the coconut well with the ingredients. The stuffing is ready, and set is aside.
Make small dough balls out of the dough. Roll out each ball into medium sized tortillas or puris. The puris should be as big as the diameter of a soup bowl.
Now add the stuffing on one half of the round puri. Cover the stuffing with the other unfilled half of the puri and make a shell shaped semi circular karanji. Dap and close the semi-circular end. Repeat to make more karanjis.
Heat a kadhai or deep frying pan with vegetable oil. Deep fry the karanjis until golden brown.