Karjikai Recipe. Modaka or karigadubu is a malnad style karjikai recipe. Course festival recipes, snacks, sweets.
It is generally made during the ganesh chaturthi and diwali festival and served as bhog. Ingredients like coconut, sugar/ jaggery, semolina, poppy seeds, fried gram, cashews etc are used for stuffing karanji. Traditionally it is made with a plain maida based covering, but in.
Table of Contents
Mix Maida,Rava,Melted Butter And Salt Well.
It is generally made during the ganesh chaturthi and diwali festival and served as bhog. Take a deep pan/kadai, heat the oil on a medium flame. Hello friends.how are you all doing?.how are you all celebrating diwali.do let me know in the comment box.one of the famous sweet during diwali is.
Mix Salt And Maida Together And Rub It In A Little Ghee.
Now place a tsp of the prepared coconut stuffing in the middle of the puri. Karanji is a deep fried sweet dumplings with jaggery and coconut stuffing. It's quite common for indians to prepare this karjikai recipe for festivals like diwali or ganesha chaturthi.
Karjikai Or Karanji Is A Sweet Which Is Usually Prepared During Ganesh Chaturthi Or Diwali.it Is Basically A Thinly Rolled Chapati Made Up Of Maida Which Is Stuffed With A Sweet Filling Made Up Of Fried Gram And Nuts And Then Shaped Into A Half Moon Using A Mould And Deep Fried Until The Outer Layer Is Crisp.as The Sweetness Does Not Over Power In This One Can Easily Gobble.
Modaka or karigadubu is a malnad style karjikai recipe. The oil should be so hot that when you pour it on dry flour ,bubbles should form. Modaka karigadubu recipe explained with step by step pictures and a video.
7 Heat Enough Oil In A Wide Vessel To Deep Fry The Stuffed Kajjikayalu.
Remove it and let it cool. With a rolling pin on a dusted board, roll the dough ball in 4 to 5 inches diameter circle. Karanji recipe | gujiya recipe | how to make layered maharashtrian karanji with detailed photo and video recipe.
Make Sure You Don't Over Stuff.
Melt ghee in a pan, add the grated jaggery, coconut, sugar and crushed cardamom and stir over low heat to make a fine mixture. Now stick the edges together and press slightly. In fact you can use ghee completely for deep frying karanji , undoubtedly it tastes delicious.