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Thursday, 14 October 2010

Navarathiri Special ~ karjikai (Sweet Karipap/Dumpling)


I was thinking to do something different for ongoing festival.But wasn’t sure what to do.Suddenly got reminded of the karipap(patties) which usually stuffed with masala potatoes.I resembled spicy karipap(patties) to sweet but taste wise, it a unique taste.Later,while browsing i found there is a dish call Karjikai prepared in Karnataka.Its look similar but the dough mixture is a bit diffrent. I prefer mine was easy so i had a go.The end taste was so yummylious.



For the dough:

1 cup ~ Plain flour
 
 2 tablespoons ~ Ghee

Salt to taste

Filling:

1 cup ~ Grated coconut

1/2 cup ~ Jaggery
1 teaspoon ~ Cardamom powder

Raisins and cashews ~ 10 each (Chopped)

2teablespoons ~ Ghee



Method:
  1. Heat 2tbsp ghee in low flame, meanwhile mix the flour and salt together.Add the boiling ghee into flour,mix well .Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
  2. In a pan cook jaggery on low flame for 2 minutes, add coconut, cardamon powder and cook some more 2 minutes (I add a pinch of salt for extra taste),.. In a another pan fry raisins and cashews and add this into the jaggery mixture and mix  well, Keep aside
  3. Pull out small balls from the dough and roll them into small circular pooris. Make sure the pooris are not too thick.
  4. Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: I used Kapipap(patties)  mould.Place the poori with the filling in the mould; Fold and press to seal; Remove excess dough.
  5. Heat oil in a wok on low-medium heat; Drop the Karjikai into oil one by one and fry until they turn golden brown.
  6. At last you get a crispy Karjikai with the sweet coconut filling.Serve hot.


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