KARIGADABU OR KARJIKAI IN KANNADA AND GUJHIA IN HINDI ARE THE NAMES OF THE SAME SNACK. This time I am showing you one more method of making this SNACK. This is a method in which the outer covering of the KARIGADABU is made out of either MAIDA OR SEMOLINA (SOOJI) or a mix of both. The inner stuff is made out of FRESH COCONUT AND JAGGERY. This is usually made during festivals, especially in GANESH CHATURTHI and GOKULASHTAMI.
let us see the INGREDIENTS NEEDED FOR KARIGADABU
Table of Contents
INGREDIENTS
- Maida or all-purpose flour -1 cup
- Semolina or sooji-1/4 cup
- Salt-a pinch
- Turmeric-a small pinch
- Ghee-2 tablespoon
- Water to knead the dough.
KNEADING THE DOUGH FOR KARIGADABU
- Take a big mixing bowl or big plate.
- Put Maida, Semolina, Salt, and Turmeric. Mix all.
- Add ghee and mix all the ingredients, rubbing in between fingers and palm.
- To check whether Ghee is enough or not, after rubbing, make a fist with the flour, if it doesn’t break and retain shape, it means ghee is enough.
- Now add little water at a time and knead a little stiff dough.
- Cover with a wet towel or a bowl so that it doesn’t dry.
- Rest for 1/2 an hour.
MEANWHILE, MAKE THE STUFF FOR KARIGADABU
INGREDIENTS:
- Grated fresh coconut-1 cup full
- Jaggery-1/3 cup
- Poppy seeds-1 teaspoon (roasted)
- Cashew-chopped
- Dry grapes or kishmish-1 tablespoon
- Cardamom -5-6 in number (powdered)
PREPARATION NEEDED FOR KARIGADABU
- Grate the fresh coconut, this can be done manually with a scrapper or in a multi-mixer grinder.
- Grate the jaggery or break jaggery to fine powder, so that you can measure it.
- Roast the poppy seeds.
- Chop cashew nuts.
- Powder cardamom to a fine powder.
METHOD:
- Take a frying pan and heat on a low flame
- Put grated coconut and jaggery and saute till both the ingredients mix well.
- Put cardamom powder.
- Saute all of them, till a pleasant aroma starts coming.
- Put the roasted poppy seeds and also the broken cashew+dry grapes with it
- The stuff for the Kartikai is ready.
- Spread it on a plate to cool.
HOW TO STUFF KARIGADABU
- Now both the dough and the staff are ready
- Take the dough, make logs out of that, and cut into small rounds (small poori size dough)
- Roll each ball into small poori.
- Take the mold, and put the rolled poori on it.
- Put one teaspoon full of coconut stuff in it.
- Smear water on the edges of karigadabu.
- Now press the mold, applying equal pressure on all sides so that the edge cutting is elegant.
- Remove the extra dough and you get a neat piece
- Remove the karigadabu from the mold and keep it on a plate.
- Make all and keep. (covered on a nonstick surface).
HOW TO FRY KARIGADABU:
- Keep about 1/2 an ltr of oil to heat in a frying pan.
- When the oil is hot, reduce the flame and put the stuffed karjikai to deep fry.
- Fry them on a low flame till golden color is seen.
- Now remove them on a paper towel.
KARIGADABU IS READY TO RELISH ANY TIME
Note; Store in a dry airtight container after cooling.
Can be stored at least for a weeks time.
Can be stored at least for a weeks time.
see more ways of making this tasty snack in following link.https://padmas-navaruchi.in/2021/09/gujhia-yummy-and-delicious-part-3/
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