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Snacks & Starters/ Sweet / Dessert

KARJIKAI / KARIGADABU / KAJJIKAYALU / SWEET SOMAS / KARANJI RECIPE

Everyone must be busy with Ganesh chathurthi festival preparations. I am happy that i could post many Ganesh Chaturthi special recipes before the festival . I am sure it must have been helpful to many of my readers and friends. To add to the series , i share today one of the hot favorite Ganesh Chaturthi dish – ” Karjikayi / Karigadabu / Karanji ” recipe . Using the same dough and filling i did some ” deep fried modaks ” . 

Karjikai / Kajjikayalu / sweet somas / karanji is a sweet that’s usually prepared during Vinayaka chaturthi and Diwali . They are crisp and flaky from outside with a sweet filling inside . For people who don’t have sweet tooth , Karjikai should be perfect as they are mildly sweet when compared to many other. I have hardly met people who doesn’t like this delicious sweet. I bet you can’t stop by eating one.

This festival do make them and enjoy it with your near and dear ones.Follow the steps carefully , i assure you would not err making them..



Print Recipe
KARJIKAI Yum
Karjkai is one of the popular Indian dessert prepared for Ganesh Chaturthi, Diwali , Holi etc. Its known by diffrent names like Gujiya, Karanji, Karjikai or Kajjkayalu or sweet somas . Crispy n flaky stuffed with dry coconut and poppy seeds
Course dessert
Cuisine south indian
Servings
piece
Ingredients
For the filling (Coconut filling)
Course dessert
Cuisine south indian
Servings
piece
Ingredients
For the filling (Coconut filling)
Instructions
Make the dough :
  1. In a wide bowl take maida , fine rava, rice flour and salt.
  2. Heat ghee or oil and add to the flour. The oil should be so hot that when you pour it on dry flour ,bubbles should form. Mix well.
  3. Next add milk and enough water to make a stiff dough.The dough has to be like poori dough i.e stiffer than chapathi dough.
  4. Cover it with a wet cloth and keep it aside for 20-30 mins.
Make the filling :
  1. gram Mean while, prepare the filling. In a mixer powder together , fried sugar and elaichi .It need not be super fine powder. Add this powder to the grated dry coconut.
  2. aromatic . Mindly dry roast poppy seeds such that they are Add this to the filling mix. If you want add finely chopped nuts too.
  3. Mix well all the ingredients.Filling for karjikayi is ready . Keep it aside .
  4. Knead the dough well again to make the dough soft and pliable.Divide the balls to small lemon sized balls.
  5. Using a rolling pin , roll the balls to thin discs. Dust maida if required but roll it into as thin as possible. Else it won't turn crispy.
  6. Now place the discs inside a karanji mould. Fill about 1 tsp filling at the centre.
  7. Slightly apply water in the edges .Close the mould and seal and press well .( water acts as glue and prevents them from opening when dropped in oil)
  8. Remove the extra portion hanging out from the mould and keep them aside.
  9. If you don't have the mould , after you roll out , fill the stuffing, apply water to one edge and join the edges to get a semicircle shape.Seal the edges. Using a fork give slight impressions .
  10. With the same dough you can shape them as modaks too.
  11. Repeat the same process for the remaining dough . Keep them covered with a damp cloth till you deep fry . This will prevent drying out.
  12. Time to deep fry them :
  13. Heat oil in a deep pan / kadai.
  14. Drop 2-3 karjikai at one time slowly in to the oil .Let the flame be low- medium. Splash the hot oil from the sides using the slotted spoon on top of the karjikai.This helps in puffing up karjikai nicely.
  15. Fry them on low- medium flame only till they are golden brown on both the sides. Once done, drain nicely and transfer to a kitchen napkin . Cool them completely .
  16. Store the Karjikayi / Karanji / Sweet Somas in air tight containers once cooled. Remains fresh for upto 15days.
Recipe Notes

NOTE:

  1. The dough for the outer layer should be mixed stiff which makes the karanji crisp.Else it will turn soft n soggy .
  2. Keeping the dough covered with damp cloth is very important.
  3. Dont keep the flame on high while deep frying. This way they will cook soon but not become crisp.
  4. You can alter the filling as you wish .Different parts of India has different stuffing .

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

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21 Comments

  • Reply
    Linsy Patel
    August 28, 2014 at 1:25 pm

    we make it without chana dal, looks perfect.

  • Reply
    Meena Kumar
    August 28, 2014 at 1:43 pm

    Ohhh the karanji has turned out so well..awesome presentation Smitha. I must bring the mold next time I go home,

  • Reply
    beena stephen
    August 28, 2014 at 2:01 pm

    delicious sweet

  • Reply
    Poornima hegde
    August 28, 2014 at 4:48 pm

    I usually make the filling with jaggery, coconut and dry fruits. Have to try with sugar and gram sometime. looks so yummy!

  • Reply
    Sony P
    August 28, 2014 at 6:11 pm

    Karanji looks so perfect and delicious…… !!

  • Reply
    Priya Suresh
    August 28, 2014 at 9:03 pm

    I miss this kajjikayalu now, so addictive they are.

  • Reply
    mrkk08
    August 28, 2014 at 10:03 pm

    My fav snack:-) love your mould.. Super tempting

  • Reply
    Anonymous
    August 28, 2014 at 10:17 pm

    Hi.. what pan did u use for deep frying?

  • Reply
    Ree Kasirajh
    August 29, 2014 at 7:24 am

    Looks so delicious and perfect…awesome presentation sis

  • Reply
    Eliza Lincy
    August 29, 2014 at 9:03 pm

    Crunchy festive snack perfectly made Smitha.

  • Reply
    techie ZM
    September 4, 2014 at 11:35 am

    Looks nicely made!!! lovely..

  • Reply
    Shobana Vijay
    October 14, 2014 at 12:44 pm

    My MIL does the same way

  • Reply
    Jancy Vincent
    October 19, 2014 at 7:32 pm

    Plus help. What to do if they turn rubbery; is there a way to save them by frying them again

  • Reply
    Smitha Kalluraya
    October 20, 2014 at 9:31 am

    oh.. i think after become rubbery we cant correct..

  • Reply
    Ramya Prabhakar
    September 16, 2015 at 10:23 am

    How many karanjis does this measurement make ?

  • Reply
    aa
    September 18, 2015 at 1:40 am

    I made this today by following your instructions step by step. It came out really crispy and delicious, thank you so much!

  • Reply
    Smitha Kalluraya
    September 18, 2015 at 5:17 am

    thx .. glad to know that

  • Reply
    Smitha Kalluraya
    September 18, 2015 at 5:17 am

    around 10–12

  • Reply
    Anonymous
    October 20, 2015 at 2:31 pm

    super:-)

  • Reply
    Vijayalakshmi Jatavallabha
    August 26, 2016 at 2:04 am

    Nice tips. I was preparing. It used to become soft & soggy always. This time I will try.

  • Reply
    Bhavya Eshwara
    September 7, 2016 at 6:26 pm

    Nice tips.thank u…

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