Karjikai

 

Ingredients:

For the dough:
Chiroti Rava - 1 cup
Maida - 1/4 cup
Ghee/Butter - 1-2 tbsp
Water
Oil

Filling 1:
Desiccated coconut/ Copra/ Kobbari - 1/2 cup
Sugar powered- 1/2 cup
Powdered Elaichi - 1 tsp
White sesame (fried and roughly powdered) - 1 cup
Raisins - 1-2 tbsp
Cashew - 5 - 6

Filling 2:
Jaggery – 100 gms
Coconut – 3/4 cup
Ghee – 1/2 tsp (optional)
Crushed cardamom – 1-2

Preparation :

For the Filling,
Filling 1:
Chiroti Rava and black sesame are roasted separately.
The sesame is then ground corasely and added to the roasted semolina along with grated dried coconut, jaggery, raisins and bits of cashew

Filling 2:Melt the jaggery with water
Add the coconut
Add ghee n crushed cardamom n keep it aside

Proceed :

Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste;Keep aside.
Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.
Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the poori with the filling in the press; Fold and press to seal; Remove excess dough.
Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides.
Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.