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.
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
5. Knead into a stiff dough and let it rest
6. Roll a small portion of dough, place on dumpling mould and put some filling inside
7. Apply water to the edges, close the mould and press it together to seal completely
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
11. Make karjikai with remaining dough
12. Fry the karjikai in batches on medium-low flame
13. Fry until golden and crispy
14. Karjikai is ready to be served or stored
FOR THE DOUGH:
FOR THE FILLING:
TO MAKE THE DOUGH:
TO MAKE THE FILLING:
TO MAKE KARJIKAI: