Karjikai Recipe or Kobbari Kajjikayalu Recipe also known as Kariyalu or Garijelu. It is a famous traditional Andhra-south indian recipe sweet recipe usually prepared during festivals or on any happy occasions. It is one of the Diwali special sweet recipes. It has become popular in North India too they call it Gujiya or Karanji recipe in marathi, Karigadabu in Karnataka. Kariyalu can be made in various varieties with different stuffings such as grated coconut, groundnut powder, sesame powder, dry fruit powder etc.For sweetness we can use either sugar or jaggery, both tastes awesome.
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| Karjikai Recipe |
So lets learn how to make Karjikai recipe or Kobbari Kajjikayalu where I use Kobbari(Coconut) as stuffing and is the key ingredient.
Must read other popular festival recipes (sweets):
- How to make Boondi Ladoo recipe
- How to make Andhra Ariselu or Adhirasam Recipe with Rice Flour
Ingredients:
Karjikai Recipe - Kobbari Kajjikayalu Recipe
Dough Ingredients:
1. All purpose flour (Maida) - 250 gms
2. Oil - 2 tbsps and For deep frying
3. Salt - A pinch
4. Water - To knead
Ingredients for Kajjikayalu stuffing:
1. Dry Grated Coconut/kobbari - 1/4 cup (Make sure the coconut is not too moist and not too hard)
2. Sugar - 1/2 cup
3. Cardamom Powder - 1 tsp
Dough Preparation:
1. Mix all purpose flour, oil(2tsps), salt, water and knead it to a soft dough
2. Cover with a lid and keep it aside for about 30 mins
2. When coconut powder cools down completely then only we need to add sugar and cardamom powder and mix well
Procedure:
1. Take the kneaded dough and divide it to small lemon sized balls
2. Take a dough ball and roll it to thin poori using rolling pin
3. Put 1 tbsp of the filling stuff which we have prepared in the centre of the poori
4. Fold the opposite end over the filling and close the poori to form a half moon shaped poori
5. Press the edges firmly so that the filling might not ooze out
6. Take a kadai and heat oil for deep frying
7. Fry 3 to 4 at a time till they turn to golden brown colour
8. Drain excess oil on a tissue paper and allow it to cool down
9. You can enjoy Karjikai Recipe either when they are hot or cold
10. Kobbari Kajjikayalu can be stored in an air tight container and they stay good for almost 2 to 3 weeks
Must read other popular festival recipes (Hot):
- How to make Karappusa
- How to make Nuvvula Karappusa recipe
1. All purpose flour (Maida) - 250 gms
2. Oil - 2 tbsps and For deep frying
3. Salt - A pinch
4. Water - To knead
Ingredients for Kajjikayalu stuffing:
1. Dry Grated Coconut/kobbari - 1/4 cup (Make sure the coconut is not too moist and not too hard)
2. Sugar - 1/2 cup
3. Cardamom Powder - 1 tsp
Dough Preparation:
1. Mix all purpose flour, oil(2tsps), salt, water and knead it to a soft dough
2. Cover with a lid and keep it aside for about 30 mins
Karjikai Filling Preparation:
1. Take a pan and dry roast the dry grated coconut, when nice aroma comes and the coconut powder is about to change its colour, dish out the coconut powder into a plate2. When coconut powder cools down completely then only we need to add sugar and cardamom powder and mix well
Procedure:
How to make Kajjikayalu Recipe or Karjikai Recipe
1. Take the kneaded dough and divide it to small lemon sized balls
2. Take a dough ball and roll it to thin poori using rolling pin
3. Put 1 tbsp of the filling stuff which we have prepared in the centre of the poori
4. Fold the opposite end over the filling and close the poori to form a half moon shaped poori
5. Press the edges firmly so that the filling might not ooze out
6. Take a kadai and heat oil for deep frying
7. Fry 3 to 4 at a time till they turn to golden brown colour
8. Drain excess oil on a tissue paper and allow it to cool down
9. You can enjoy Karjikai Recipe either when they are hot or cold
10. Kobbari Kajjikayalu can be stored in an air tight container and they stay good for almost 2 to 3 weeks
Must read other popular festival recipes (Hot):
- How to make Karappusa
- How to make Nuvvula Karappusa recipe
