KARJIKAI / KARNATAKA'S FESTIVAL SWEET/ KHARJIKAYE / KARANJI RECIPE / KAJJIKAYALU

My most favourite home made sweet is "Karjikai / Kharjikaye " . It is a traditional sweet of Karnataka which is prepared in home for Gouri -Ganesha / Dewali  festival . It is tempting sweet for Karnataka people . Needs very few ingredients yet tastes great . Just by seeing you can imagine :) do try and enjoy the yummy - yummy     " Kharjikaye " ....

Ingredients:- 

1. Maida / All purpose flour               1 cup     
2. Chiroti rava / fine rava                   1/4 cup
3. Hot oil                                             1 tbsp
4.  Rice  flour heaped                          1 tsp
5. Oil for deep frying 

For filling stuff

1. Jaggery curshed                              1 cup                    
2. Roasted gram / Hurigadle / kadle   1 cup
3. Dry coconut / kopra grated             1/2 - 1 cup
4. Gasagase / Khus khus                     1 tbsp
5. Ellu  /  Til seeds (white / black)      2 tsp
6. Cardamom crushed                          3-4

Method:-
In a mixing bowl take maida flour , add fine rava & rice flour , mix well now add hot oil again mix it with a spoon , now add little by little water and make dough , it should be like poori dough , close a lid and keep it aside for 20 - 30 min .

In a mixer jar (jar should be dry) add roasted gram grind , next add crushed jaggery & cardamom grind , take this mixture in a wide bowl / vessel . Dry roast poppy seeds for few seconds , allow to cool for 4-5 min , grind to make powder and add this to mixture . Dry roast ellu  for few seconds and add to mixture , add grated coconut also and mix well , now filling is ready .

Now take  lemon size of dough make ball and press it  then roll them to oval shape using maida for dusting . In pic i have shown very few , like this many u have to do from dough .

Now hold this leaf on ur left hand  grease the edges with little water from ur finger , fill 2- 3 spoon of powder  & close the edges make the binding by slowly pressing the wet edges .

If you do using mould , place the leaf on mould , wet the edges with little water , add filling in centre &close the mould press it  so that karjikai will be closed neatly & it should not open while frying . Remove the extra dough out of mould , open the mould and take out karjikai place in a plate , repeat same for rest . cover them with damp cloth till you fry to avoid drying. 

                            

In a kadai heat oil for deep frying , to check whether oil is hot or not put little dough in oil  if it comes up then oil is ready . Now slowly place them in oil (around  3-4 kharjikaye) fry on medium flame , splash oil on them slowly which helps karjikay puffing up nicely  , both side till you get golden brown colour . Then remove them from kadai, drain nicely and put in a plate/ bowl .

                            

Thats it Hot -hot kharjikaye are ready to relish with ghee or as it is  . After cooling store in a air-tight container . You can enjoy them more than 2 weeks they don't get spoil .