Karchikayi or karanji is a popular and traditional sweet from South India, it is usually made during Diwali.
Course festive treats, sweets, traditional sweets
Cuisine karnataka, South Indian
Keyword karanji, karchikayi, sweets, traditional sweets
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Resting time 30 minutesminutes
Total Time 55 minutesminutes
Servings 22pieces
Author Jayashree
Ingredients
For the covering:
1.5cupall purpose flour
0.25cupsemolina
2teaspoonghee
salt to taste
water for mixing
For the stuffing:
0.5cupdesiccated coconut
0.5cuproasted gram
0.5cupcastor sugar
2teaspoonpoppy seed
4cashew broken
15raisin
4cardamom
Other ingredients:
oil for frying
all purpose flour for dusting
Instructions
For the covering:
In a wide bowl. add the flour, semolina, salt and ghee. Mix it well with fingers until it forms a crumbly texture. Add little water and mix it to a dough. Keep it covered with a damp cloth for 30 minutes.
For the filling:
Roast the roasted gram for two minutes, put it aside to cool.
Roast the desiccated coconut for sometime, put it aside.
Roast the poppy seeds until it is golden in colour.
Grind the roasted gram and cardamom together.
Put it in a wide bowl, add the other ingredients and mix it well. This is the stuffing
To make karchikayi
Take a small ball of the dough, roll it into a puri.
Put it on the mould, add two teaspoon of the filling, apply a little water and close the other side over it.
Slowly remove it and keep it aside covered with a damp cloth, make a few more.
Heat oil in a pan, once it is hot, put two filled karchikayi into it and deep fry on a low to medium flame until golden in colour. Keep tossing them in between.
Once it is done, remove on a plate with tissue paper. Repeat for the others.