Karjikai – a sweet treat from down south

This 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.

(Karanji Photo Credit: harshad sharma)

The Coconut and Cardamom stuffing give it a unique taste. It is prepared during Southern India festivals like Ugadi, Deepavali and Ganesha Chathurthi.

Update:

• 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
• Raisins

Method:

• 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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