Friday, October 30, 2015

Karjikai Recipe-Kobbari Kajjikayalu Recipe - How to make Karjikai Sweet


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.

Kobbari Kajjikayalu-Karjikai
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.

Coconut Gujjia-Gujiya-Karigadabu

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

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 plate
2. 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

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