Karjikai (Karnataka Style Deep Fried Sweet Pastry)
An Exquisite, Crispy Delight
Karjikai, a beloved Karnataka-style sweet, is a deep-fried pastry filled with a fragrant mixture of roasted gram dal, grated coconut, jaggery, and cardamom. This mouthwatering snack is often prepared during festivals, special occasions, or as a traditional treat to share with friends and family. The pastry shell is delightfully crispy, thanks to the addition of ghee and rice flour in the dough, and the sweet filling adds a soft, aromatic contrast. While the preparation process requires patience, the results are a delicious and satisfying treat that will delight all who taste it.
Whether you call it Karjikai, Karnataka Karjikai, or Karnataka-style Sweet Pastry, this recipe will bring a piece of South Indian culture to your kitchen with its incredible combination of flavors and textures.
Recipe Summary
- Cuisine: Karnataka, South Indian
- Course: Snack, Dessert
- Diet: Vegetarian
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Servings: 8
- Difficulty: Moderate
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All Purpose Flour (Maida) | 1 cup | Base for the dough |
| Sooji (Semolina/Rava) | 1/4 cup | Adds texture to the dough |
| Rice Flour | 3 tbsp | Contributes to the crispness |
| Ghee | 2 tbsp | For making the dough and for frying |
| Water | As needed | To knead the dough |
| Sunflower Oil | For frying | Choose a neutral oil for frying |
| Roasted Gram Dal (Pottukadalai) | 1/2 cup | Coarse texture for the filling |
| Fresh Coconut (Grated) | 1/4 cup | Adds a fresh and rich flavor to the filling |
| Jaggery (Grated) | 1/2 cup | Natural sweetness, can be substituted with sugar |
| Cardamom Powder (Elaichi) | 1/2 tsp | For a fragrant, spicy-sweet flavor |
Nutritional Information (per serving)
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | 180-200 kcal |
| Total Fat | 10g |
| Saturated Fat | 3g |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sugars | 12g |
| Protein | 3g |
| Sodium | 15mg |
Instructions
Step 1: Preparing the Pastry Dough
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Heat the Ghee: Begin by heating 2 tablespoons of ghee in a small pan. Once it melts and becomes hot (but not smoking), remove it from the heat.
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Mix the Dry Ingredients: In a large mixing bowl, combine 1 cup of all-purpose flour (maida), 1/4 cup of semolina (sooji), and 3 tablespoons of rice flour. Mix them well to evenly distribute the ingredients.
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Incorporate the Ghee: Pour the hot ghee into the flour mixture. Be careful while doing thisโthe ghee should be hot enough to cause the flour to bubble slightly. Use your hands to combine the ghee into the flour mixture until it resembles breadcrumbs.
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Add Water and Knead: Slowly add water, a little at a time, to the mixture, and knead it into a stiff dough. The dough should not be too soft or too hard. If itโs too sticky, add a little more flour; if itโs too dry, add more water, but in small amounts.
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Rest the Dough: Once the dough is well kneaded, cover it with a damp cloth and set it aside. This will prevent the dough from drying out while you prepare the filling.
Step 2: Preparing the Filling
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Grind the Ingredients: In a mixer or food processor, combine 1/2 cup of roasted gram dal (pottukadalai) and 1/4 cup of grated coconut. Grind them together into a coarse powder. Be sure not to grind it too finelyโleave some texture in the mixture.
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Sweeten the Filling: Add 1/2 cup of grated jaggery and 1/2 teaspoon of cardamom powder to the ground mixture. Stir well to ensure the jaggery is evenly distributed throughout the filling. Set this mixture aside.
Step 3: Shaping the Karjikai
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Prepare the Dough Balls: Once the dough has rested, divide it into small lemon-sized balls. Roll each ball between your hands to form smooth, round dough balls.
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Roll Out the Dough: Take one dough ball and roll it out into a thin, 2mm thick circle. Use a rolling pin for even results, and make sure to cover the remaining dough with a damp cloth to prevent it from drying out.
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Cut Out Circles: If you have a karjikai mold, you can use it to shape the dough. Alternatively, use a round cookie cutter or the rim of a small jar lid to cut out circles of dough.
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Fill the Pastry: Place a teaspoon of the prepared filling (roasted gram dal, coconut, jaggery, and cardamom mixture) onto one half of the dough circle. Be careful not to overfill, as it may cause the pastry to burst open during frying.
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Seal the Pastry: Brush a little water along the edges of the dough circle. Fold the dough in half to form a semi-circle, pressing the edges firmly together to seal the karjikai. You can crimp the edges using a fork or just fold them slightly to ensure they are sealed properly.
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Cover and Repeat: Once one karjikai is done, cover it with a damp cloth to prevent the dough from drying out. Continue the same process for the remaining dough balls.
Step 4: Frying the Karjikai
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Heat the Oil: Heat sunflower oil in a deep frying pan or kadai over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it rises up steadily, the oil is ready for frying.
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Fry the Karjikai: Carefully drop the prepared karjikai into the hot oil, one at a time. Do not overcrowd the pan to ensure they cook evenly. Fry the karjikai on medium heat, turning them halfway through to ensure even browning. The karjikai should turn golden brown and crispy on both sides.
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Drain Excess Oil: Once the karjikai is golden and crispy, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.
Step 5: Serving
- Serve and Enjoy: Karjikai can be served warm, straight from the frying pan, or allowed to cool completely before storing. To store, place them in an airtight container to keep them fresh.
Tips for Perfect Karjikai
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Dough Consistency: Ensure the dough is neither too soft nor too stiff. It should be just firm enough to roll out easily without cracking.
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Filling Variations: If you prefer a different filling, you can experiment with different nuts, dried fruits, or spices. Some variations may include sesame seeds or even a little ghee for richness.
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Oil Temperature: Maintaining the right frying temperature is crucial for achieving a crispy texture. If the oil is too hot, the karjikai will burn on the outside while remaining raw inside. If the oil is too cold, the karjikai will absorb too much oil and become soggy.
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Serve Fresh: These pastries taste best when fresh, though they can also be enjoyed later as long as they are stored in an airtight container.
Conclusion
Karjikai is a delightful treat, perfect for any occasion that calls for something sweet and indulgent. Its crispy exterior and sweet, flavorful filling make it an irresistible snack that everyone will enjoy. With a little patience and care, you can recreate this South Indian classic right in your own kitchen and share a taste of Karnataka with your loved ones.
