Karjeekai

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

1. Dry roast semolina on medium heat till lightly browned. Set aside to cool.
2. 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.
3. Remove from heat, add sugar and mix well. Set aside to cool.
4. Mix roasted semolina, refined flour, salt and the remaining ghee and knead into a soft dough with sufficient water.
5. Cover with a damp cloth and rest the dough for about half an hour.
6. Divide the dough into marble sized balls.
7. Roll out each ball into small puris.
8. Place a little of the filling on side of the puris, fold the other side over and seal the edges firmly.
9. Heat sufficient oil in a kadai and fry the stuffed puris, a few at a time, to a light golden brown.
10. Turn them gently from time to time so that they are evenly done.
11. Drain and place them on an absorbent paper.
12. Store when completely cooled in airtight containers for not more than a fortnight.

Nutrition Info