LAYERED KARJIKAI / KAJJIKAI (LAYERED DEEP FRIED DUMPLING) VINAYAKA CHAVITHI RECIPES II STEPWISE

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

Sesame Jaggery filling

Coconut filling

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...

LAYERED KARJIKAI / KAJJIKAI

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.

Method:

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 !!!