|1.||Maida 1/4 cup|
|2.||Chiroti rava 1/4 cup|
|3.||Butter 1/2 tablespoon|
|4.||Water, about 2 tablespoons|
|5.||Oil for deep frying|
|1.||Dry coconut / copra gratings, lightly packed,1/4 cup|
|2.||Cashews, almonds, dry grapes, cut into pieces, 1/4 cup|
|3.||Kasa kasa / poppy seeds / khus khus / gasagase 1 teaspoon|
|4.||Sugar powder 1/4 cup|
|5.||Cardamom powder 1/4 teaspoon|
butter to the maida and rava.
that is slightly soft,
adding water slowly to the maida-rava-butter mixture.
If the dough is hard, add few more teaspoons of water and mix again.
Knead the dough for 1-2 minutes.
karjikai or karanji dough is ready.
Cover the dough with a wet cotton cloth.
Keep aside for 20-30 minutes.
all the filling ingredients.
Kajjikayalu copra-dry nuts-sugar filling is ready.
If you do not want to use nut pieces, grind them to coarse powder and add to the sugar powder.
|1.||For the steps on rolling the
dough, placing the filling, making the raw kajjikayalu and frying the same,
Common Cooking Steps - How to make Kajjikayalu / Karanji / Gujiya
/ karjikai / karanji is ready.
|TIPS||Kajjikayalu / Karjikai / Karanji|
|1.||Use dry nuts like walnuts, hazelnuts and or pista in addition to or in lieu of the dry nuts listed above.|
|2.||You can add cardamom while making the sugar powder, so you do not have to grind the cardamom powder separately.|