kajjikayalu recipe | karigadubu | Indian festival | Ganesh chaturthi special | Ganesh
Making the dough:
Ingredients:
Fine semolina / fine Rava - ¼ cup
Plain flour / Maida - 1 cup
Salt - ½ tsp
Oil - 2 tsp
Water - just enough to make dough
Method:
1. Mix all of the above and keep this covered for about 10 to 15 minutes.
Making the filling:
Ingredients:
Peanuts - 1 cup
Jaggery - ¾ cup
Method:
1. Roast 1 cup peanuts till there is a slight change in color.
2. 2 methods to peel the outer skin of peanuts: using a netted bag - place the peanuts inside a netted bag and rub or shake it to separate the skin from the peanuts. 2nd method is using a sieve - pass the peanuts through the sieve to separate the skin from peanuts.
3. Transfer the peeled peanuts to a blender.
4. Blend coarse.
5. Now add ¾ cup of jaggery to this and blend smooth.
6. Filling is ready.
7. Keep this aside.
Making karkijai:
Ingredients:
Dough - made earlier
Filling - made earlier.
Oil - for deep frying
1. After letting the dough rest for 15 min, divide it into small, equal-sized balls.
2. The balls are now prepared for rolling.
3. Roll the dough to a medium thickness, not too thick and not too thin.
4. I have shown 2 methods to make karkikai - using a mold and another without a mold.
5. Using a mold - smear the mold with little oil.
6. Place the dough into the mold.
7. Add the filing.
8. Press the dough to cover the filling.
9. Karjikai is ready to be fried.
10. Without using a mold - roll the dough to a medium thickness, not too thick and not too thin.
11. Place a ring on the rolled dough and trim away any excess to create a round shape.
12. Add the filling.
13. Fold and seal the dough with the filling.
14. Create a pattern by continuously folding the dough over the filling.
15. Karjikai is ready to be fried.
16. Keep oil for deep frying on medium high flame.
17. Deep fry Karjikai dough one by one.
18. Turn both sides and fry till golden brown.
19. Similarly fry the rest of the Karjikai dough.
20. Enjoy.
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5 окт 2024
