karjikai sweet recipe I Deep fried sweet dumplings

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Karjikai is a is a traditional and tasty sweet dish, In which grated dry copra, roasted poppy seeds, dry fruits, cardamom powder and sugar is mixed together to make a yummy dry mixture, stuffed and deep fried in oil, while the outer layer is crispy made up of all purpose flour. It is an easy to prepare festive recipe and a popular Indian sweet dish which is healthy and best holiday sweet dish to pack for traveling.   

Preparation time – 40 min

Cooking time – 20 min

Makes – 25 no’s

Ingredients –

For  stuffing –

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Dry copra – 1 cup grated

Sugar – 3/4 cup (adjust to your taste)

Poppy seeds – 2 tbs

Cashew nut – 4 tbs broken into small pieces

Raisin – 2 tbs

Cardamom – 3 to 4 crushed into powder

Ghee – 1 tsp to fry dry fruits

Method – 

To make or to prepare stuffing for karjikai –

Heat a pan add poppy seeds in it and dry roast it in a medium flame to light brown and set aside.

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In the same pan add a tsp of ghee, when it is hot add broken cashew nut in it and fry it to golden brown in colour and set aside.

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In the same pan add raisin and fry until it pops up.

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Remove and set aside.

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Take a clean dry bowl add grated dry copra, sugar, roasted poppy seeds, cardamom powder, fried cashew and raisins. Toss it well and keep ready.

Ingredients –

To prepare dough – 

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Maida  (all purpose flour) – 1 cup

Ghee – 1/2 tsp

Method –

To make or to prepare dough –

Add all purpose flour in a bowl, add ghee in it toss it well, then add water and knead to make a dough similar to chapati/poori dough.

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Set aside/rest it for 10 min before you start.

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Divide the dough to equal parts and make a small lemon size ball and keep ready.

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Roll each ball to thin round shape poori’s, stuff 2 tbs of prepared mixture in center of it and

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Close/fold to the edge/end and gently press the corners and

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Cut it with a wheel spoon/pizza cutter and remove the excess, press the edges gently (or fold it as momo’s)  or you can put the rolled chapati on top of greased karjikai mould. Press it on the edges.

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Follow the same for remaining mixture and cover them with a kitchen towel before you deep fry. Mean while heat oil in a wide pan .

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Ensure oil is hot by droping a small dough in it, if it comes up ensure that the oil is ready for deep frying, drop 4 to 5 prepared karjikai inside hot oil gently one by one,(take care not to over crowed)

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Deep fry until it turns to light brown and crisp, Cook it in a medium/low flame. Gently flip each to deep fry the other side. Once it is done remove it from the oil, drain excess oil in it and put it on a kitchen towel to absorb excess oil in it. Continue the same for rest in 3 or 4 batches.

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Crispy and delicious, traditional Karjikai is ready to enjoy

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Transfer the dish to an air tight container and store for a week or more. Enjoy as a evening snack with spicy or salt snacks.

Notes –

Take care while you fry dry fruits or poppy seeds not to burn or over fry any ingredients as it spoils the taste of the dish.

You can even replace jaggery with sugar and follow the same recipe.

You can use stuffing’ like, sesame or roasted peanut with jaggery stuffing.

The outer layer can also be prepared with wheat flour, replace maida with wheat flour in the recipe.

You can also try my snack recipes to accompany  Avarekalu mixture recipe I hyacinth beans mixture, Banana chips recipeSev recipe I Easy diwali snack, salt maida biscuit

 

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7 Responses to “karjikai sweet recipe I Deep fried sweet dumplings”

  1. Roopa says:

    Hi Usha, thnk u more of pickles, papads, puliyogare, sambar recipes pl upload.. sooper recipes thnk u

    • Usha Upchar says:

      Hi Roopa,

      many more recipes are in my mind, will sure prepare …specially for you my dear friend, your love and encouragements makes to inspire new research.. :)

  2. Roopa says:

    Hi Usha, well again Roopa here nywy Thnx a lot in uploading recipes n it’s perfect taste.I ve gone through many of cookery websites but cud nt get the ajjis taste but ur recipes are perfect perfect. Thnk u tnk u. Pl let me know about the sambar powder wether it’s of bangalore style or temple style of powder. Al the very best and keep rocking

    • Usha Upchar says:

      Hi Roopa,

      The Home made sambar powder is Mysore, Bangalore style of making in Kannada we usually call it Huli pudi, will update shortly bele saaru/sambar by adding this sambar powder.Once again thanks for your feedback,encouraging words and hearty wishes :)

  3. Roopa says:

    Hello Usha mam, need more of veg recipes like kaayi holige, sandige’s instant picles,menthya mudde,and some healthy ragi aamlee for kids,mysore pak still many more in your list thank you.

    • Usha Upchar says:

      Hi,

      Thanks for the suggestion which I will definitely be posting in due course of time, My blog is just 1 years and 3 months old. Keep Watching my blog for new updates.

  4. Roopa says:

    Thank you..

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