Ganesh Chaturthi Recipe- Deep Fried And Sweet Karjikai

Karjikai or karigadabu is deep fried sweet dumplings with a dried coconut filling. It is similar to gujiya made in north India. It is similar to gujiya made in north India. There are two types of fillings that go in them – one is hoorna (chana dal, jaggery, and coconut) and the other one is dried coconut, sugar, and nuts.

Ingredients

FOR THE DOUGH:

1 cup plain flour (maida)
¼ cup semolina fine, suji/rava
1-2 tablespoon oil (the oil must be very hot)
A small pinch Salt
Oil for frying the karjikai

FOR THE FILLING:

½ cup coconut dried, grated
¼ cup sugar
¼ cup roasted Bengal gram (puthani)
1-2 cardamom
1 tablespoon poppy seeds
A handful cashew broken
A handful raisins

Method

TO MAKE THE DOUGH:

- In a large bowl, mix together flour, semolina, and salt

- Pour hot oil into the mixture. Oil should be so hot that as soon as you pour it, it starts to form bubbles on the flour

- Combine them well with fingers. A good indication to know if the outer cover will be crunchy and crisp is that when you take some flour in your hand, it should hold together

- Slowly add water and knead into a stiff dough

- Cover with a moist kitchen towel and set aside for 30 minutes

TO MAKE THE FILLING:

- Grind together sugar, roasted gram flour, and cardamom seeds to make a fine powder

- Mix it with the rest of the filling ingredients

TO MAKE KARJIKAI:

- Once the dough is rested, pinch out a small ball. Roll it into a thin disc

- Place the disc on a karjikai or dumpling mould. Put in 1-2 tablespoon of filling. Apply water to the edges, close the mould and press it together to seal completely

- If mould is not available, put the filling on the rolled disc, apply water on the edges. Pinch the ends together and seal it completely

- Repeat with rest of the dough

- Heat oil in a fry pan or kadhai

- Fry the karjikai in batches on medium-low flame until golden and crispy

- Cool completely. Serve or store in airtight container.