DELICIOUS KARJIKAI

HELLO FRIENDS

KARJIKAI, GUJHIA, and KARIGADABU, are the same dishes called differently in different states.

It is a fried snack, stuffed with a sweet mix, of different ingredients in different states and has a very crispy covering.

KARJIKAI is a snack said to be loved by LORD GANESHA and is so commonly made during the Ganesha festival. This type of GUJHIA is more common in NORTH INDIA

In my previous posts about GUJHIA, (Part 1 and 2) I have given the detailed step-by-step method of kneading the dough and filling and frying of the Gujhia.

The method of kneading stuffing and frying are the same, so friends in this post I shall be telling you the method of preparing karjikai with a different type of stuff, which doesn’t need any khoya or milk.

For GUJHIA we will be making the stuff with fine semolina, Ghee, dry coconut, sugar, and a few dry fruits & nuts.

Let us have a look at the ingredients needed for karjikai

Table of Contents

Semolina or Rava(fine)-1 cup
Sugar-1/2 cup
Dry coconut-1 cup
Ghee-1/4 cup
Water-1/2 cup
Cardamom-8-9 in number
Raisins or kishmish-2 tablespoons
Cashew pieces-2 tablespoons
Charoli-1 tablespoon
Almonds-16-20 in numbers

preparation needed to make karjikai

Grate the dry coconut.

Cut almonds and Cashew into pieces.
Peel the cardamoms and make a fine powder.
Take the semolina and sieve, and keep aside.

METHOD OF MAKING THE FILLING STUFF FOR THE KARJIKAI

Take a thick-bottomed frying pan. Heat on a low flame.
Add ghee to it. (1/4 cup)

Now put the Semolina and roast it continuously on a low flame till you get a nice aroma of the roasted Semolina. (It takes about 6-8 mts.)

Remove on a plate.
Now again keep the frying pan on the low flame and add 1/2 cup water and sugar.

Let the sugar dissolve, no need to make syrup.

Now put the roasted semolina, and grated coconut, and chopped dry fruits.

Combine all of them.

Now add powdered Cardamom to it and mix.

Keep it cool and break the lumps if any, when still a little hot, or else it will break the KARJIKAI when stuffed.
Now stuff the KARJIKAI as shown below.
knead the dough. (for details see the 1rst or 2 parts of GUJHIA)