Karjikai (Fried sweet dumplings)


 

Karjikai or karigadabu is deep fried sweet dumplings with a dried coconut filling. It is a mandatory food during Ganesha Chaturthi and Deepavali celebrations. It is similar to gujiya made in north India. There are two types of filling that goes in them – one is hoorna (chana dal, jaggery and coconut) and the other one is dried coconut, sugar and nuts. In this recipe I am using dried coconut filling. Karjikai prepared with dried coconut stays fresh for upto one week. So you can prepare a large batch and store them in an air tight container.

The crescent shaped crispy pastry filled with coconut, sugar, nuts tastes absolutely wonderful. Don’t wait for a special occasion or festival to make this delicious dish. A perfect teatime snack, I am sure you cannot stop at just one!

 

 

Ingredients:

For the dough:

Plain flour (maida) – 1 cup
Fine semolina (suji/rava) – ¼ cup
Hot oil – 1-2 tbsp
Salt – a small pinch
Oil for frying the karjikai

For the filling:

Dried coconut – ½ cup, grated
Sugar – ¼ cup
Roasted Bengal gram (puthani) – ¼ cup
Cardamom – 1-2
Poppy seeds – 1 tbsp
Cashew – a handful, broken
Raisins – a handful

 

 

Method:

To make the dough:

  1. In a large bowl, mix together flour, semolina and salt
  2. 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
  3. 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
  4. Slowly add water and knead into a stiff dough
  5. Cover with a moist kitchen towel and set aside for 30 minutes

To make the filling:

  1. Grind together sugar, roasted gram flour and cardamom seeds to make a fine powder
  2. Mix it with rest of the filling ingredients

To make Karjikai:

  1. Once the dough is rested, pinch out a small ball. Roll it into thin disc
  2. Place the disc on a karjikai or dumpling mould. Put in 1-2 tbsp of filling. Apply water to the edges, close the mould and press it together to seal completely
  3. If mould is not available, put filling on the rolled disc, apply water on the edges. Pinch the ends together and seal it completely
  4. Repeat with rest of the dough
  5. Heat oil in a fry pan or kadhai
  6. Fry the karjikai in batches on medium-low flame until golden and crispy
  7. Cool completely. Serve or store in air tight container

 

Grind together sugar, roasted gram flour and cardamom seeds

Grind together sugar, roasted gram flour and cardamom seeds

 

Mix it with rest of the filling ingredients

Mix it with rest of the filling ingredients

 

Pour hot oil to flour and semolina mixture

Pour hot oil to flour and semolina mixture

 

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

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

 

knead into a stiff dough

Knead into a stiff dough and let it rest

 

Roll a small portion of dough, place on dumpling mould and put some filling inside

Roll a small portion of dough, place on dumpling mould and put some filling inside

 

Apply water to the edges, close the mould and press it together to seal completely

Apply water to the edges, close the mould and press it together to seal completely

 

If mould is not available, put filling on the rolled disc

If mould is not available, put filling on the rolled disc

 

If mould is not available, put filling on the rolled disc, apply water on the edges

Apply water on the edges and close

 

Pinch the ends together and seal it completely

Pinch the ends together and seal it completely

 

Make karjikai with remaining dough

Make karjikai with remaining dough

 

Fry the karjikai in batches on medium-low flame

Fry the karjikai in batches on medium-low flame

 

Fry until golden and crispy

Fry until golden and crispy

 

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