Karijikai otherwise known as Karanji is a deep fried pastry filled with sweet filling. It is also referred as Gujiya in northern parts of India while it is called karanji in the southern part of India. Karjikai is deep fried crescent shaped pastry sheets prepared with all-purpose flour or wheat flour and filled with sweet stuffing prepared using jaggery, dal, and coconut. The filling can be prepared according to your culinary imagination and gastronomical preferences. The Karnataka style deep fried sweet pastry is prepared during the festive time as an offering to God (Naivedyam) along with other festive recipes and later distributed among the family members.
- 1 cup all purpose flour (Maida)
- 1/4 cup sooji (Rava)
- 3 tablespoon rice flour
- 2 tablespoon ghee
- Water , for the dough
- Cooking oil, to fry
- 1/2 cup roasted gram dal
- 1/4 cup grated fresh coconut
- 1/2 cup grated jaggery
- 1/2 teaspoon cardamom (Elaichi) powder
How to prepare Karijikai
- To make the dough, heat ghee in a small pan.
- In a bowl mix the all purpose flour, rava, and rice flour. Add the heated ghee into it. The ghee should be really hot, that the flour begins bubbling up. The mixture resembles breadcrumbs, which would form the crispy flaky outer layer.
- Add water to the dough and make sure that it is not too soft.
- To prevent the dough from losing its moisture and avoid cracks while frying, cover it up with a damp cloth until they are fried.
- Next we will have to prepare the filling. Add roasted chana dal and coconut into a mixer, grind them to a coarse powder. Then add grated jaggery to it and mix them well.
- Now to prepare Karijikai, take a lemon-sized dough and make a ball out of it.
- Then shape the Karijikai with molds and place a spoon of stuffing on one side of the rolled dough.
- Fold the pastry into a semi-circle and ensure that the edges are sealed completely.
- Now the pastries are ready to fry. Heat oil in a pan. Put the pastries one by one into the pan to fry til the colour turns gold.
- Serve it warm or allow to cool.