How to make Karjeekai -

Coorgi style sweet karanjis

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Refined Flour

Cuisine : Karnataka

Course : Snacks and Starters


For more recipes related to Karjeekai checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Banana Coconut Loaf Chicken Lollipop-SK Khazana Mawa Khari Samosa - SK Khazana Mini Pizza

Karjeekai

Karjeekai Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Karjeekai Recipe

  • Semolina 1 cup

  • Refined Flour 1 1/2 cups

  • Ghee 3 tablespoons

  • Cashewnuts powdered 100 grams

  • Powdered sugar 1 1/2 cups

  • Dry coconut (khopra) grated 1 cup

  • Green cardamom powder 1/2 teaspoon

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Raisins 2 tablespoons

  • Salt a pinch

  • Oil to deep fry

Method

Step 1

Dry roast semolina on medium heat till lightly browned. Set aside to cool.

Step 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.

Step 3

Remove from heat, add sugar and mix well. Set aside to cool.

Step 4

Mix roasted semolina, refined flour, salt and the remaining ghee and knead into a soft dough with sufficient water.

Step 5

Cover with a damp cloth and rest the dough for about half an hour.

Step 6

Divide the dough into marble sized balls.

Step 7

Roll out each ball into small puris.

Step 8

Place a little of the filling on side of the puris, fold the other side over and seal the edges firmly.

Step 9

Heat sufficient oil in a kadai and fry the stuffed puris, a few at a time, to a light golden brown.

Step 10

Turn them gently from time to time so that they are evenly done.

Step 11

Drain and place them on an absorbent paper.

Step 12

Store when completely cooled in airtight containers for not more than a fortnight.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.