Daily Archives: November 4, 2011

Gujiya-Karjikai-Kadubu-Karanjya One Dish Many Names

Diwali the festival of lights is  synonymous with lights crackers and loadz and loadz of sweets as well  and even i prepare the some sweets at home. Karjikai is the one of the most commonly prepared sweets on diwali and even i make a tradition of doing it every year. Diwali is already over but i wanted to post this recipe anyways for my blog……..dont want to wait till next diwali for this so here goes the recipe

There are varoius different stuffings these are made with and they differ from region to region. I use a simple stuffing of dry coconut, rawa sugar etc.

karjikai

Ingredients

For Outer Covering 

All Purpose Flour 1 cup

Shiroti rawa 3 tbsp

pinch salt

2 tbsp hot oil

water

For Stuffing

Grated Dry Coconut 1 cup

Shiroti rawa 1/4 cup

Poppy seeds 1/8 cup

Powdered Sugar 3/4 cup

Cardomom Powder 1 tsp

Cashew and badam chopped 3-4 tbsp

 raisins 10 no’s

Oil for deep frying

Method

Outer Covering

Mix all the ingredients for dough, add water and prepare a semi dough. the dough should not be too soft and sticky. Make the dough like the one you will make for poori.

Cover with a wet cloth and rest for 30 mins.l

For Stuffing

Dry roast grated coconut for a min and just pulse it in a mixes once. It shouldnt be powdery but the grated peices must be slightly broken

Dry roast shiroti rawa for 2 mins till slightly creamish in color.

Dry roast poppy seeds and when cooled grind to a powder.

In a bowl mix coconut, rawa, Poppy seeds, powderred sugar, cardamom powder and nuts.

Mix everything nicely till well incorporated.

Give it a taste so that you can check the sweetness.

I usually make this mixture a night before making the karjikai’s so that mixture is rested and all the flavors are mixed.

prepared karjikai

Knead the dough once again and make small lemon sized balls.

With the rolling pin roll it into small poori’s .

Take the poori in your hand and place around 1 1/2 tbsp stuffing in the centre.

Fold it into a hald circle and press the edges to make sure that the filling doesnt come out. You can spread some water on the edges to get it sealed nicely.

You also get a small karjikai box which you can use. It is much easier to use these boxes.

Repeat the same for all the balls.

keep the karjikai’s covered with a cloth so they wont dry out.

Heat oil in a kadai and deep fry them on medium flame till light brown in color.

When cooled store them in a airtight Jar.

You can store these for upto 20 days.

Note.

Stuffings for these do vary, some use jaggery, khoya and dalia powder.

I prefer roasting the grated coconut as the shelf life increases with it.

Sealing the corners is very important or else while frying the stuffing will start to come out.

Do check this video of making karjikai  where they have explained the whole process.

I am sending this post to Srav’s Culinary Concepts who is hosting

Announcing Cooking Concepts 4 – Festive Food