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    Home » Sweet Tooth » Karjikai (Fried sweet dumplings)

    Karjikai (Fried sweet dumplings)

    Published: Sep 21, 2017 · by Shilpa · Leave a Comment

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    Karjikai (Fried sweet dumplings)

    Karjikai (fried sweet dumplings) step-by-step recipe with photos.

    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 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, 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!

    For more recipes to make on festivals and celebrations, click here.

    Karjikai (Fried sweet dumplings)

    Karkikai (fried sweet dumplings) step-by-step recipe with photos

    1. Grind together sugar, roasted gram flour and cardamom seeds

    2. Mix it with rest of the filling ingredients

    3. Pour hot oil to flour and semolina mixture

    4. 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

    Karjikai (Fried sweet dumplings)
    Karjikai (Fried sweet dumplings)
    Karjikai (Fried sweet dumplings)
    Karjikai (Fried sweet dumplings)

    5. Knead into a stiff dough and let it rest

    Karjikai (Fried sweet dumplings)

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

    Karjikai (Fried sweet dumplings)

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

    Karjikai (Fried sweet dumplings)

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

    9. Apply water on the edges and close

    10. Pinch the ends together and seal it completely

    Karjikai (Fried sweet dumplings)
    Karjikai (Fried sweet dumplings)
    Karjikai (Fried sweet dumplings)

    11. Make karjikai with remaining dough

    Karjikai (Fried sweet dumplings)

    12. Fry the karjikai in batches on medium-low flame

    Karjikai (Fried sweet dumplings)

    13. Fry until golden and crispy

    Karjikai (Fried sweet dumplings)

    14. Karjikai is ready to be served or stored

    Karjikai (Fried sweet dumplings)
    Karjikai (Fried sweet dumplings)

    Karjikai (Fried sweet dumplings)

    Karjikai

    Karjikai (Fried sweet dumplings)Shilpa
    Karjikai or karigadabu is deep fried sweet dumplings with a dried coconut filling. It is similar to gujiya made in north India.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert, Snack
    Cuisine Indian, Karnataka
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins

    Ingredients
      

    FOR THE DOUGH:

    • 1 cup plain flour (maida)
    • ¼ cup semolina fine, suji/rava
    • 1-2 tbsp 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 tbsp poppy seeds
    • A handful cashew broken
    • A handful raisins

    Instructions
     

    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 tbsp 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
    Nutrition Facts
    Karjikai
    Amount Per Serving
    Calories 37 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 1mg0%
    Potassium 17mg0%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin C 1mg1%
    Calcium 6mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @spicytamarind or tag #spicytamarind!

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    Namaste. My name is Shilpa. Born and brought up in the colourful, beautiful country India, I now reside in Melbourne with my family. Read More…

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