Karchikayi / Karanji / Kajjikayalu
Karchikayi or karanji is a popular and traditional sweet from South India, it is usually made during Diwali.
Servings 22 pieces
Ingredients
For the covering:
- 1.5 cup all purpose flour
- 0.25 cup semolina
- 2 teaspoon ghee
- salt to taste
- water for mixing
For the stuffing:
- 0.5 cup desiccated coconut
- 0.5 cup roasted gram
- 0.5 cup castor sugar
- 2 teaspoon poppy seed
- 4 cashew broken
- 15 raisin
- 4 cardamom
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.
- When cool, store in an air tight container.