karanji recipe | karjikai recipe | karida kadubu or karikadubu recipe

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karanji recipe | karjikai recipe | karida kadubu or karikadubu recipe with detailed photo and video recipe. basically a deep fried sweet dumpling, with coconut and jaggery stuffing which is mainly prepared during ganesh chaturthi and diwali festival season. karanji recipe is a delicacy from marathi cuisine which is also known as karikadubu or karjikai recipe in kannada.
karanji recipekaranji recipe | karjikai recipe | karida kadubu or karikadubu recipe with step by step photo and video recipe. there are several ways to prepare the traditional mouthwatering karanji recipe, which mainly differs with its stuffing. typically it is prepared with coconut and jaggery combination, but the sugar with coconut and sweet mawa stuffing’s are also popular.

last year i had posted the traditional gujiya recipe which i had prepared during deepavali, has a lot of similarities with maharashtrian karanji recipe. more commonly gujiya is prepared with sugar and karanji is prepared with jaggery. and hence because of jaggery karanji is also known as fried modak. and for the same reason it is referred as karida kadubu which literally means deep fried dumplings in kannada. in addition, in karnataka it is mainly prepared with maida or all purpose flour but it can also be prepared with wheat flour or atta.

karjikai recipefurthermore some important tips and suggestions for a perfect and authentic karanji recipe. firstly, i had added hot oil just before before kneading which gives a nice texture to the karanji. alternatively you can also add hot ghee which would enhance more flavour to it. secondly, i have added semolina or rava to the dough which adds extra crisp to the outer layer. having said that it is completely optional and can be safely ignored. lastly, you can extend the same recipe by adding sweet mawa or dry fruit mixture instead of coconut and jaggery mixture.

finally i would like to highlight my other festival sweet recipes collection from my blog. this mainly includes, puran poli, modak, til ladoo, mysore pak, badam barfi, motichoor ladoo, kaju pista roll, milk powder barfi, besan ladoo, coconut ladoo and 7 cup barfi recipe. in addition do visit my other recipes collection with this authentic karanji recipe,

karanji recipe or karjikai video recipe:

recipe card for karanji recipe or karjikai recipe:

karanji recipe | karjikai recipe | karida kadubu or karikadubu recipe
 
Prep time
Cook time
Total time
 
easy karanji recipe | karjikai recipe | karida kadubu or karikadubu recipe
Author:
Recipe type: sweet
Cuisine: karnataka
Serves: 12 Servings
Ingredients
for dough:
  • 1 cup maida / plain flour / all purpose flour / refined flour
  • 1 tbsp sooji / bombay rava / semolina
  • ¼ tsp salt
  • 2 tbsp oil, hot
  • ¼ cup milk, warm
for stuffing:
  • ¾ cup jaggery / gud
  • 1 cup coconut, grated
  • ¼ tsp cardamom powder / elachi powder
  • 2 tbsp almonds / badam, chopped
  • 2 tbsp cashew / kaju, chopped
other ingredients:
  • 2 tbsp milk, to brush
  • oil for deep frying
Instructions ( 1 cup =255 ml)
  1. firstly prepare the dough and stuffing.
  2. after the dough has rested for 20 minutes, knead the dough slightly and pinch a small ball sized dough.
  3. with the help rolling pin roll to a slightly thick puris and cut it with a round jar cap.
  4. now place a tsp of the prepared coconut jaggery stuffing in the middle.
  5. also brush with milk to the edges. this helps to stick the edges.
  6. furthermore, fold half and stick the edges together by pressing slightly.
  7. now take the tip that comes out press it again and fold it.
  8. keep continuing the process till you reach the end.
  9. furthermore, deep fry the karanji in medium hot oil on low to medium flame.
  10. stir occasionally till the karanji turn golden brown.
  11. finally, karanji or karjikai are ready to be served. cool completely before storing in a airtight container.


how to make karanji recipe with step by step photo:

  1. firstly, in a large mixing bowl combine 1 cup maida, 1 tbsp sooji and ¼ tsp salt.
    karanji recipe
  2. further pour 2 tbsp of  hot oil over maida. make sure to get sizzling sound. this helps to make karanji crispy and oil free.
    karanji recipe
  3. mix well with a spoon and further rub and crumble the dough well between your hands.
    karanji recipe
  4. add warm milk little by little and start to knead the dough.
    karanji recipe
  5. knead the dough to smooth, non sticky and stiff dough like of poori dough.
    karanji recipe
  6. further, cover with a moist cloth and rest for 20-30 minutes.
    karanji recipe
  7. meanwhile prepare the stuffing by adding ¾ cup jaggery and 1 cup coconut into a kadai.
    karjikai recipe
  8. mix well keeping the flame on medium till the jaggery melts.
    karjikai recipe
  9. further cook the mixture till the stuffing thickens slightly.
    karjikai recipe
  10. turn off the flame and add ¼ tsp cardamom powder, 2 tbsp chopped almonds and cashews.
    karjikai recipe
  11. mix well and the stuffing is ready.
    karjikai recipe
  12. after the dough has rested for 20 minutes, knead the dough slightly and pinch a small ball sized dough.
    karjikai recipe
  13. with the help rolling pin roll to a slightly thick puris and cut it with a round jar cap.
    karjikai recipe
  14. now place a tsp of the prepared coconut jaggery stuffing in the middle.
    karida kadubu
  15. also brush with milk to the edges. this helps to stick the edges.
    karida kadubu
  16. furthermore, fold half and stick the edges together by pressing slightly.
    karida kadubu
  17. now take the tip that comes out press it again and fold it.
    karida kadubu
  18. keep continuing the process till you reach the end.
    karikadubu recipe
  19. furthermore, deep fry the karanji in medium hot oil on low to medium flame. alternatively, bake at 180 degree celsius for 12-15 mins or till it turns golden brown.
    karikadubu recipe
  20. stir occasionally till the karanji turn golden brown.
    karikadubu recipe
  21. finally, karanji or karjikai are ready to be served. cool completely before storing in a airtight container.
    karjikai recipe


notes:

  • firstly, vary the stuffing to your choice by adding more dry fruits or preparing karanji with sugar.
  • also, fry the karanji in medium hot oil on low to medium flame. else they will not cook from inside.
  • furthermore, instead of pouring hot oil, alternatively pour hot ghee.
  • finally, adding a tbsp of rava while kneading dough makes karanji or karjikai more crisp.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

9 COMMENTS

  1. What feedback you need?! Even though I have been preparing most of them for the last 30 to 35 years, all learnt from grandmother, I look up to your page /videos before starting. Recipes are all authentic and very good.

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