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Karjikai/Karjikayi/Kajjikai/kajjikayalu is a traditional sweet prepared during diwali and Ganesh pooja. It is prepared by making small balls made out of all-purpose flour.  The small balls are rolled into thin puris and filled with a variety of fillings and deep fried.  This can be stored for even 20 days in an air-tight container and it stays fresh.  There are different variations in the filling and every one follows their family recipe or tweaks it according to their liking. Whatever the name and variation they are super delicious with light crispy layer and delicious sweet filling.  I bet you can't stop by eating one.  I made 2 types of Karjikai with different filling before the day of Vinayaka Chavithi. 

Here is the variation of usual Karjikai.  This is layered Karjikai which comes out super crispy and filled with Roasted Channa dhal (Pottu kadalai in Tamil).  You can also use any kind of filling according to your liking. Here are few which I have posted earlier

If you want to make plain Karjikai do take a look at this post KARJIKAI WITH COCONUT FILLING.

You can also play with different filling following the same procedure for outer wrapper. Make sure the filling is dry one so that you can store the sweet and enjoy...


Ingredients for outer wrapper:

All purpose flour - 1/2 cup
Rice flour - 1 tsp
Salt - a pinch
Oil for frying

Ingredients for filling:

Roasted Channa dhal (Pottu Kadalai) - 1/4 cup + 2 tbsp
Sugar - 1/4 cup + 2 tbsp
Cashews - 10 chopped finely
Cardamom powder - 1/4 tsp
Dry Coconut (grated) - 1/2 tbsp
Ghee - 1/4 tsp for frying the cashew nuts

Extra ghee/brown butter and flour for brushing in-between each discs.
You need 1/2 tsp of ghee and 1 tsp of flour for each layer.


1. Powder the roasted gram and sugar together. Chop the cashews into small pieces.
2. Take a pan and tsp of ghee in it and roast cut cashews for few minutes until the cashews turn golden brown.
3. Mix all ingredients in a bowl.
4. The filling is ready. Keep this aside.

Method for rolling and filling:


Note :
1. You can store the sweet in airtight container.  It stays good for 10 to 15 days.
2. You can also use rice flour instead of all purpose flour  for sprinkling inbetweet 2 layers of the rolled dough.  Personally I like to sprinkle all purpose flour(maida).

Enjoy !!!

Anonymous –   – (September 26, 2012 at 10:46 AM)  

Ever since you posted pictures of these on your Facebook page for Vinayak Chaturthi, I was very curious to know how you made the concentric circles kind of pattern on the cover.

Now I get it, and I think it is a fantastic idea to add a little twist to the plain and simple outer coverings!

Thanks for sharing.

Madhavi  – (September 26, 2012 at 11:10 AM)  


Nithya  – (September 26, 2012 at 11:32 AM)  

Wow wow wow. You rock :) Loving this totally.

Soma  – (September 26, 2012 at 5:08 PM)  

Love it Love it.. Love the layers. I have never seen one made in layers like this!!you are such a pro in pleating these. can't believe how perfect they look.

Reshmi Mahesh  – (September 26, 2012 at 5:08 PM)  

The layered karjikai looks super delicious...Love all your clicks...very beautiful....

Anonymous –   – (September 26, 2012 at 6:44 PM)  

LOVE the styling and step by step photos on layering. Thanks for sharing :)

Unknown  – (September 26, 2012 at 9:21 PM)  

So well made & clicked liked the layering idea...surely lot of effort but looks great once complete

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Gayathri Kumar  – (September 26, 2012 at 10:02 PM)  

Looks fantastic Pavithra. I couldn't take my eyes from the snaps..

Prathima Rao  – (September 27, 2012 at 12:45 AM)  

Fabulous!!! Loved the layers in them!!!
Prathima Rao
Prats Corner

great-secret-of-life  – (September 27, 2012 at 12:47 AM)  

So nice clicks and nice idea to do layering .. Nice step by step post

Suhaina  – (September 27, 2012 at 1:04 AM)  

Pavithra,...both the recipes looks yumm. u have done a wonderful job. love the beautiful clicks..simply love it.

Saraswathi Ganeshan  – (September 27, 2012 at 1:20 AM)  

Beautiful karjikai...yummy and inviting clicks..

Priya Suresh  – (September 27, 2012 at 8:23 AM)  

Love that layered beauties,marvellous.

Anonymous –   – (September 28, 2012 at 12:01 PM)  

Wow,, so impressed with the layers!!!

Shema George  – (September 30, 2012 at 7:48 PM)  

Dear Pavithra...this post proves both your talents - photography and cooking have done a really good job...I also like your step by step pics!! Love everything here !!!

Shobha  – (September 6, 2013 at 1:08 PM)  

Lovely clicks and well explained pictorial..

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