Karjikai recipe | How to make karjikai | Karigadubu for ganesha festival

By Latha on August 22nd, 2017

karjikai recipe

Karjikai recipe explained with step by step pictures. Karjikai or karigadubu is prepared using maida, sugar, poppy seeds, fried gram (or any nuts) and coconut. Karjikai is popular by different names like karchikai, karanji, gujiya and kajjikayalu. Karjikai is a very easy and tasty kadubu recipe prepared during ganesha festival.

Karjikai is very popular in Karnataka and is mainly prepared on Ganesha chaturthi festival. Karjikai is also familiar by name karigadubu in Karnataka. Like any other recipes.., Karjikai recipe varies from region to region. Mainly the stuffing varies. Actually through out Karnataka varities of sweets and dishes are prepared to celebrate Ganesha chathurthi, a Hindu festival. Chakkuli, kari kadubu and modaka, Kadubu, panchakajjaya, varieties of laddus, usli..like this the list goes on. I have listed all these recipes in one single page for the easy refernce. Click on this link to read all ganesha chaturthi or ganesha festival recipes.

The stuffing is much simple across malnad region of Karnataka. Coconut and suagr (or jaggery) are only 2 ingredients used for the stuffing. And that karjikai is familiar by name Karigadubu and modaka.

I have posted many Karnataka style sweet recipes like halu bai, thambittu, roasted gram laddu, carrot halwa, rava kesari bath, banana halwa, coconut burfi and badam puri recipes.

Karjikai recipe

Preparation time: 30 min
Cooking time: 15 min
Serves: 6 no

Ingredients for outer cover: (measuring cup used = 240ml)

  1. 1/2 cup maida flour
  2. 1 tbsp chiroti rava or fine rava (optional; for extra crispiness)
  3. 2 tsp hot ghee
  4. 1/4 tsp salt
  5. Small pinch of turmeric
  6. Water or milk as required
  7. Oil for deep frying

Ingredients for stuffing: (measuring cup used = 240ml)

  1. 1/4 cup grated dry coconut
  2. 1/4 cup sugar
  3. 1/4 cup fried gram or roasted peanuts or (cashew+badam)
  4. 2 tsp gasagase or poppy seeds
  5. 1 cardamom

Instructions for making karjikai:

  1. Take maida, chiroti rava (very fine rava; optional), turmeric and salt in a bowl.maida and fine rava for karjikai
  2. Next pour in 2 tsp of very hot ghee. Adding ghee gives good taste and crispiness to the karjikai.rice flour for karjikai
  3. Rub and mix it well.dough for karjikai
  4. Next add in either water or warm milk and prepare a stiff dough. The dough should be much more harder than chapathi dough, which is very important to prepare crispy karjikai.dough for karjikai
  5. Cover it with a damp cloth and rest it for 20 minutes.cover the dough for karjikai
  6. Now parallely transfer fried gram, sugar and cardamom in to a mixer grinder and dry grind it. Make it a fine powder.fried gram and sugar for karjikai
  7. Transfer it into a bowl and add in poppy seeds and grated dry coconut. My coconut gratings were not fine..so I pulsed it in the mixer grinder.coconut and poppy seeds for karjikai
  8. Give a quick mix and keep it aside. Stuffing is ready.hoorana or stuffing for karjikai
  9. Next knead the dough well and make small gooseberry sized ball.kneading dough for karjikai
  10. Roll it into a small circle which is as thin as possible. Again making it thin is very important to prepare crispy karjikai. Place 1 tbsp of stuffing in the middle.rolling the dough for karjikai
  11. Fold it and seal the edges. Make sure that it is sealed properly. As otherwise it might get opened in the oil while deep frying. You can use the karjikai moulds to make your job easier.making karjikai
  12. Or use a fork, press the edges and seal it properly.making karjikai
  13. Like this finish making all karjikai and keep it ready. I could prepare 6 of them using 1/2 cup of flour.making karjikai
  14. Heat oil in a deep frying pan and drop the prepared karjikai in the hot oil. While deep frying the karjikai either flip it often or throw the oil using spatula.deep frying karjikai
  15. Deep fry them under low medium flame until bubbles are stopped. Please note, oil should be hot but deep frying under low flame is very important to retain the color and prepare crispy karjikai. Finish frying all karjikai and enjoy. Once they are cool, store them in an airtight container.cooked karjikai

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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