Karjikai (fried sweet dumplings) step-by-step recipe with photos.
About this recipe
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 fillings that go 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 up to one week. So you can prepare a large batch and store them in an airtight container.
The crescent-shaped crispy pastry filled with coconut, sugar, and 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!
Click here for more festival food recipes to make on festivals and celebrations.
Step by step instructions
Grind together sugar, roasted gram flour, and cardamom seeds. Mix it with the rest of the filling ingredients (step 1).
Pour hot oil into the flour and semolina mixture (step 2).
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 (step 3).
Knead into a stiff dough and let it rest (step 4).
Roll a small portion of dough, place it on a dumpling mould, and put some filling inside. Apply water to the edges, close the mould and press it together to seal completely (steps 5,6).
If mould is not available, put filling on the rolled disc. Apply water on the edges and close. Pinch the ends together and seal them completely (steps 7,8,9).
Make karjikai with the remaining dough (step 10).
Fry the karjikai in batches on medium-low flame. Fry until golden and crispy (steps 11,12).
Karjikai is ready to be served or stored.
FOR THE DOUGH:
- 1 cup plain flour (maida)
- ¼ cup semolina fine, suji/rava
- 1-2 tablespoon oil (the oil must be very hot)
- A small pinch Salt
- Oil for frying the karjikai
FOR THE FILLING:
- ½ cup coconut dried, grated
- ¼ cup sugar
- ¼ cup roasted Bengal gram (puthani)
- 1-2 cardamom
- 1 tablespoon poppy seeds
- A handful cashew broken
- A handful raisins
TO MAKE THE DOUGH:
- In a large bowl, mix together flour, semolina, and salt
- 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
- 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
- Slowly add water and knead into a stiff dough
- Cover with a moist kitchen towel and set aside for 30 minutes
TO MAKE THE FILLING:
- Grind together sugar, roasted gram flour, and cardamom seeds to make a fine powder
- Mix it with the rest of the filling ingredients
TO MAKE KARJIKAI:
- Once the dough is rested, pinch out a small ball. Roll it into a thin disc
- Place the disc on a karjikai or dumpling mould. Put in 1-2 tablespoon of filling. Apply water to the edges, close the mould and press it together to seal completely
- If mould is not available, put the filling on the rolled disc, apply water on the edges. Pinch the ends together and seal it completely
- Repeat with rest of the dough
- Heat oil in a fry pan or kadhai
- Fry the karjikai in batches on medium-low flame until golden and crispy
- Cool completely. Serve or store in airtight container