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:-
- Maida / All purpose flour 1 cup
- Chiroti rava / fine rava 1/4 cup
- Hot oil 1 tbsp
- Rice flour heaped 1 tsp
- Oil for deep frying
For filling stuff
- Jaggery curshed 1 cup
- Roasted gram / Hurigadle / kadle 1 cup
- Dry coconut / kopra grated 1/2 - 1 cup
- Gasagase / Khus khus 1 tbsp
- Ellu / Til seeds (white / black) 2 tsp
- Cardamom crushed 3-4
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 .
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 .
