Karigadabu – Karnataka Style Karanji / Gujiya Recipe
An Authentic South Indian Sweet Delight for Festive Celebrations
Introduction:
Karigadabu, also known as Karnataka Style Karanji or Gujiya, is a beloved sweet treat that is often prepared during festivals such as Ganesh Chaturthi, Diwali, and other auspicious occasions. The crispy outer shell, made from a combination of whole wheat flour, semolina, and rice flour, holds a fragrant and flavorful filling made from roasted gram, coconut, cardamom, and sugar. The result is a perfect blend of crunch and sweetness in every bite. These delightful pastries are deep-fried to golden perfection, offering a delicious, melt-in-your-mouth experience that is sure to please anyone with a sweet tooth.
This recipe for Karigadabu offers a traditional and authentic preparation method, but it can also be adapted to suit modern kitchens. Whether you’re serving them as a dessert after a festive meal or as an evening snack with a cup of tea, Karigadabus are always a hit! The preparation process may take a bit of time and care, but the results are absolutely worth it.
Ingredients:
Ingredient | Quantity |
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Whole Wheat Flour (or all-purpose flour) | 1 cup |
Sooji (Semolina/Rava) – fine variety | 1/4 cup |
Rice Flour | 1 handful |
Ghee (melted) | 2 tbsp |
Sunflower Oil | To deep fry |
Roasted Gram Dal (Pottukadalai) | 1/2 cup |
Dessicated Coconut | 1/4 cup |
Sugar | 1/4 cup |
Cardamom Pods/Seeds | 2 |
Preparation Time:
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 90 minutes
- Servings: 8
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Instructions:
Step 1: Preparing the Pastry Dough
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Begin by heating 2 tablespoons of ghee in a small tadka pan over low to medium heat. You’ll use this ghee to mix into the flour for the dough, which will help create a flaky texture when fried.
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In a large mixing bowl, combine 1 cup of whole wheat flour (or all-purpose flour), 1/4 cup of semolina (sooji), and a handful of rice flour. Stir to combine.
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Once the ghee is hot, slowly pour it over the flour mixture. The ghee will bubble as it touches the flour, so be cautious and pour it slowly to ensure an even distribution. Let the ghee settle for a minute, then use your fingers to mix it into the flour. You should be able to create a breadcrumb-like texture. This step ensures a crisp, flaky crust after frying.
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Gradually add water, little by little, to the flour mixture and knead it into a stiff dough. The dough should be firm, not too soft or sticky. Knead it well until the dough becomes smooth and well-formed.
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Cover the dough with a damp cloth and set it aside to rest while you prepare the filling.
Step 2: Preparing the Sweet Filling
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In a mixer grinder, blend 1/2 cup of roasted gram dal (pottukadalai), 2 cardamom pods, and 1/4 cup of sugar into a fine powder. This creates the base of the filling.
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Add 1/4 cup of desiccated coconut to the mixture and stir well to combine. The coconut will add flavor and texture to the filling.
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Once the filling is ready, set it aside for use once the dough is prepared.
Step 3: Shaping the Karigadabu
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After the dough has rested, knead it again for a minute or two to ensure it’s smooth and pliable.
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Divide the dough into small, equal-sized balls, about the size of a lemon.
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Roll each dough ball into a thin disk, about 4 inches in diameter, ensuring it is even and smooth (aim for a thickness of about 2mm). While working with one dough ball, keep the remaining dough covered with a damp cloth to prevent it from drying out.
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Place about 1 tablespoon of the sweet filling mixture on one half of the rolled dough disk.
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Lightly brush the edges of the disk with water using your finger or a pastry brush. This will help seal the edges when you fold it over.
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Gently fold the dough in half over the filling to form a semi-circle. Press the edges tightly to seal the filling inside.
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Use a fork to press down along the edges, creating a pattern and further ensuring the edges are sealed.
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Place the prepared Karigadabus on a plate and cover them with a damp cloth while you continue making the rest of the pastries. This prevents them from drying out and breaking.
Step 4: Frying the Karigadabu
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Heat sunflower oil in a deep kadai (wok) over medium heat. The oil should be hot but not smoking.
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Carefully drop the prepared Karigadabus into the hot oil, one at a time, ensuring you don’t overcrowd the pan. Fry them on medium heat, turning occasionally, until they are golden brown and crisp on all sides.
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Once fried, remove the Karigadabus from the oil and place them on a paper towel to drain any excess oil.
Step 5: Cooling and Storing
- Allow the Karigadabus to cool completely before storing them. This is important to maintain their crisp texture. Once cooled, store them in an airtight container to preserve their freshness.
Serving Suggestions:
- Serve Karigadabu as an evening snack with a cup of masala chai, or as a dessert during festive meals.
- These crispy, sweet pastries pair wonderfully with a variety of South Indian delicacies and can be enjoyed by people of all ages.
- Karigadabus are perfect for gifting during festivals, adding a personal and traditional touch to your celebrations.
Tips for Perfect Karigadabus:
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Consistency of Dough: The dough must be stiff but smooth to ensure the pastry turns out crispy after frying. Avoid making the dough too soft.
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Filling Variations: While this traditional filling is delicious, you can experiment with other fillings, such as jaggery, nuts, or khoya (mawa), if desired.
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Frying Temperature: Make sure the oil is medium-hot. If the oil is too hot, the Karigadabus will cook too quickly and burn. If the oil is not hot enough, they will absorb too much oil and become greasy.
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Storage: These pastries can be stored for up to a week, but they taste best when fresh. If they lose their crispness, you can briefly reheat them in the oven.
Nutritional Information (Per Serving):
Nutrient | Amount |
---|---|
Calories | 230 kcal |
Protein | 3g |
Carbohydrates | 32g |
Sugars | 8g |
Fat | 10g |
Fiber | 2g |
Sodium | 1mg |
Conclusion:
Karigadabu is a must-try treat for anyone looking to experience the authentic taste of Karnataka-style sweets. This recipe offers a perfect balance of crunchy, flaky pastry with a sweet, fragrant filling. Whether you’re preparing for a festival or simply want to enjoy a traditional dessert, Karigadabu is sure to be a hit at any gathering. Enjoy making this delicious treat, and let its delightful taste transport you to the vibrant kitchens of Karnataka!