Ingredients: For Dough: 2 cups all-purpose flour 2 tbsp. ghee Refined oil for- frying For Filling: 2 cups powdered sugar 1 1/2 cup grated, dry coconut (Copra / Kobbari) 1 tsp. cardamom powder 2 tbsp. poppy seeds (Gasagase) 2 tbsp. cashew nuts Method: For Dough: Mix flour, ghee, add enough water to make a soft dough. Keep aside closed with a wet cloth for 15 minutes. For Filling: Roast the poppy seeds till light brown. Grind poppy seeds and cashew nuts to a powder. Mix ground poppy seeds powder, sugar powder, cardamom, grated dry coconut and mix well. Take a small sized ball of dough and roll them into round rotis with the help of some flour. Place tablespoonful of filling into the center of rotis and fold it. Wet the edges with little milk before folding so that it sticks together. Twist the edges gently using fingertips decoratively and shape the edges. Heat oil in a frying pan over medium heat. Add few karagadabu and deep fry it till light golden color. Note: You can also use dough press for making Karagadabu.