karjikai sweet recipe I Deep fried sweet dumplings

Preparation Time : 1 hr Cooking Time : 45 mins Serves : 4

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 festive recipe and a popular Indian sweet dish which is healthy and also a best holiday sweet dish to pack for traveling. Sure give it a try and enjoy for any Occasions.   






For stuffing –


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

To prepare dough – 

Maida  (all purpose flour) – 1 cup

Chiroti Rava (fine semolina) – 2 tbs

Ghee – 1 or 2 Tsp



Method – 

For stuffing – 

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


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 color and set aside.


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


Remove and set aside.


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

Ingredients –


Method –

To make or to prepare dough –

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


Set aside/rest it for at least for  1 hr or 2 hrs.


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


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


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


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 mold. Press it on the edges.


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


Ensure oil is hot by dropping a small dough in it, if it comes up to 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)


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.


Crispy and delicious, traditional Karjikai is ready to enjoy


Transfer the dish to an airtight container and store for a week or more. Enjoy as an evening snack with spicy or salty 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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9 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:


      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..

  5. lizzy says:

    when i make these karanjis fatre frying it becomes soft or soggy…could you pls tell me the reason for it

    • Usha Upchar says:

      The dough must be kneaded to chapati dough consistency, rest it for at least 15 to 20 min, then roll and add prepared stuffing,seal it nicely, continue the same for the remaining dough,cover it with a soft cotton cloth or plastic until u deep fry them, ensure the oil is hot enough to deep fry it on a medium flame but not on high flame, until it turns to light brown.

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