Karjikai recipe | How to make karjikai | Karigadubu for ganesha festival
By Latha on August 22nd, 2017
Karjikai recipe explained with step by step pictures and a video. 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 sugar (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.
I have made a video on this karjikai recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 30 min
Cooking time: 15 min
Serves: 6 no
Ingredients for outer cover: (measuring cup used = 240ml)
- 1 cup maida flour
- 1/4 cup chiroti rava or fine rava (optional; for extra crispiness)
- 1 tsp ghee
- 2 tbsp hot oil (can be replaced with ghee)
- 1 tsp salt
- 1/2 tsp sugar (optional; for colour and crispiness)
- Small pinch of turmeric
- Water as required (little less than 1/2 cup)
- Oil for deep frying
Ingredients for stuffing: (measuring cup used = 240ml)
- 1/2 cup grated dry coconut
- 1/2 cup sugar
- 1/2 cup fried gram or roasted peanuts or (cashew+badam)
- 2 tsp gasagase or poppy seeds
- 2 tsp sesame seeds
- 2 cardamoms
Instructions for making karjikai:
- Take maida, chiroti rava, turmeric, salt and sugar in a bowl. Give a quick mix.
- Add in a tsp of ghee. Rub and mix it well.
- Next pour in 2 tbsp of very hot oil. Mix it well using a spoon and followed by hand.
- Next add water little by little and prepare a stiff dough. The dough should be harder than chapathi dough, which is very important to prepare crispy karjikai.
- The dough should be harder than chapathi dough, which is very important to prepare crispy karjikai.
- Cover it with a damp cloth (or a bowl) and rest it for 15 minutes.
- Meanwhile powder roasted gram, sugar and cardamom using a mixer grinder. Grind it into a semifine powder.
- Transfer it into a bowl and add in grated dry coconut (or dessicated coconut).
- Also add in poppy seeds and sesame seeds. Give a quick mix and keep it aside. Stuffing is ready.
- Next knead the dough well and take a gooseberry sized ball.
- Roll it into a small thin circle. Again making it thin is very important to prepare crispy karjikai.
- Place it on the mould, apply water to the edges and fill it with 1 tbsp of stuffing.
- Fold and press it. Remove the extra dough. Kindly watch the video given above after the description.
- You can prepare it without the mould also. Roll the dough into thin circle and place the stuffing in the middle. Apply water to the edges and fold it.
- Seal edges well. Use a fork to seal it further and to give it a good shape.
- Heat oil in a deep frying pan and drop the prepared karjikai in the hot oil. Make sure the oil is medium hot and deep fry under low-medium flame.
- Deep frying them under low medium flame is very important to prepare crispy karjikai and also to avoid small small bubbles on the karjikai. Keep flipping them often for even frying.
- Fry until the bubbles are stopped completely. Finish frying all the karjikais and enjoy. Once they are cool, store them in an airtight container.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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