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Main Ingredients | Semolina, Refined Flour |
Cuisine | Karnataka |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Karjeekai
- 1 cup Semolina
- 1 1/2 cups Refined Flour
- 3 tablespoons Ghee
- 100 grams Cashewnuts powdered
- 1 1/2 cups Powdered sugar
- 1 cup Dry coconut (khopra) grated
- 1/2 teaspoon Green cardamom powder
- 1 tablespoon Poppy seeds (khuskhus/posto)
- 2 tablespoons Raisins
- a pinch Salt
- to deep fry Oil
Method
- Dry roast semolina on medium heat till lightly browned. Set aside to cool.
- Heat one tablespoon of ghee in a pan and sauté cashewnuts, raisins, dry coconut and poppy seeds till a nice aroma is given out and the mixture turns a light brown.
- Remove from heat, add sugar and mix well. Set aside to cool.
- Mix roasted semolina, refined flour, salt and the remaining ghee and knead into a soft dough with sufficient water.
- Cover with a damp cloth and rest the dough for about half an hour.
- Divide the dough into marble sized balls.
- Roll out each ball into small puris.
- Place a little of the filling on side of the puris, fold the other side over and seal the edges firmly.
- Heat sufficient oil in a kadai and fry the stuffed puris, a few at a time, to a light golden brown.
- Turn them gently from time to time so that they are evenly done.
- Drain and place them on an absorbent paper.
- Store when completely cooled in airtight containers for not more than a fortnight.
Nutrition Info
Calories | 3670 |
Carbohydrates | 459.9 |
Protein | 63.7 |
Fat | 174.9 |
Other Fiber | Iron- 25mg |
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