Karjikai or Gujiya is a traditional and typical Indian sweet savory (deep fried) prepared during festivals or any special occasions.
It can be made using different fillings of your choice. For example, only the fried gram and sugar filling; coconut/jaggery filling; sweet khoya/Mawa, Chocolate filling; etc.
Here you can find the recipe for Coconut/Sugar filled Karjikai (Gujiya) recipe.
Ingredients:
For the dough:
Maida - 250 gms
Salt - a pinch
Hot oil - 2 tbsp
Water as required to make a stiff dough (similar to puri)
For the filling:
Dry coconut (grated) - 2 cups
Sugar (powdered) - 1 cup
Cardamom powder - 1/2 tsp
Cashew nut and Raisins (Fried in ghee)
Poppy seeds (powdered) - 1 tbsp
Oil for deep frying
Method:
Make the dough and leave it aside covered for 15 minutes, the dough will turn soft and pilable. In a large bowl mix the ingredients for filling.
Then take lemon sized dough and roll it into small puris (flat roundels), don't make it too thick, the rolled dough has to be very thin. Put it on the mould and press lightly. Place the filling in the hollow portion. Apply little water on the edges, close the mould and press firmly.
Heat the oil in a shallow large kadai and add one by one, and fry them on a low medium heat both sides until golden brown. Drain the excess oil and allow it to cool completely before you store. You can store them for atleast a week in an airtight container.
If you don't have or find the mould, you can do with your hands as in rolling out the edges one above the other after putting the filling.
It can be made using different fillings of your choice. For example, only the fried gram and sugar filling; coconut/jaggery filling; sweet khoya/Mawa, Chocolate filling; etc.
Here you can find the recipe for Coconut/Sugar filled Karjikai (Gujiya) recipe.
For the dough:
Maida - 250 gms
Salt - a pinch
Hot oil - 2 tbsp
Water as required to make a stiff dough (similar to puri)
For the filling:
Dry coconut (grated) - 2 cups
Sugar (powdered) - 1 cup
Cardamom powder - 1/2 tsp
Cashew nut and Raisins (Fried in ghee)
Poppy seeds (powdered) - 1 tbsp
Oil for deep frying
Method:
Make the dough and leave it aside covered for 15 minutes, the dough will turn soft and pilable. In a large bowl mix the ingredients for filling.
Then take lemon sized dough and roll it into small puris (flat roundels), don't make it too thick, the rolled dough has to be very thin. Put it on the mould and press lightly. Place the filling in the hollow portion. Apply little water on the edges, close the mould and press firmly.
Heat the oil in a shallow large kadai and add one by one, and fry them on a low medium heat both sides until golden brown. Drain the excess oil and allow it to cool completely before you store. You can store them for atleast a week in an airtight container.
If you don't have or find the mould, you can do with your hands as in rolling out the edges one above the other after putting the filling.
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