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
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.
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.
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.
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