Updated: September 2010
This sweet (dumpling) is prepared in Karnataka, in which instead of steaming they fry it. They call it by a special name called ‘Karjikaai‘; It resembles Samosa but tastewise, it is sweet.
Karanji is a similar sweet known only by a different name in Maharashtra.
The Coconut and Cardamom stuffing give it a unique taste. It is prepared during Southern India festivals like Ugadi, Deepavali and Ganesha Chathurthi.
- 5 Kozhakattai recipes (Modakam, Kadubu) for Ganesha festival is here
- 5 more Ganesha Chathurthi recipes are here
You will need:
- 1 cup wheat Atta [or wheat flour]
- 4 table spoons Ghee
- Salt to taste [a pinch]
- A pinch of cardamom powder
- 1 cup grated coconut
- 3 cups sugar
- A little milk
- Mix the flour, salt and ghee well. add water and make a dough as for chapattis. Keep aside.
- Cook the coconut, sugar, milk, raisins and cardamom powder till dry. This is for the stuffing.
- Make balls out of the dough. Roll them into little Rotis, place some stuffing in the centre , fold into semi circles and bind the edges together. You can use the milk for this for extra bonding.
- Take care to see the edges are closed completely. Otherwise they’ll open in the oil and disintegrate.
- Fry till light brown. The end-result should be crispy Karjikai with the sweet coconut layer coated inside.
- Serve hot.
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