Thursday, August 28, 2014


Happy Gowri -Ganesha Festival to you all. Karchikai is a sweet dish and many sweet dishes are prepared during festival time. Karchi Kai, Karjikai or Karanji will be a perfect sweet dish which can be prepared for prasadam. Karchikai is prepared using Maida (all purpose flour), rava (used medium sized), jaggery, copra (dry coconut), poppy seeds and cashew nuts. And the twist I gave is adding an apple while mixing jaggery and coconut.

Here is a recipe of " KARCHIKAI " which will be liked by all the age group and every member of the family. You can also take them for picnic and outings. You can pack them in your kids munching box as snack.

Things Needed :

Maida : 1 Cup
Rava (Semolina) : 1 Cup (used medium sized rava)
Jaggery : 3/4 th cup
Apple : 1
Poppy Seeds : 2 Table spoons
Cardamom : 5 to 6 Pods
Cashew Nuts  : 10 to 12
Salt :  a pinch
Cooking Oil : 2 Cups ( to fry ).

Method :

1. Dry roast Maida  and Rava for 2 to 3 minutes. Leave it for cooling.

2. Cut cashew nuts into small and keep it aside

3. Dry grind the coconut along with cardamom.

4. Put maida and rava in a big bowl. Add  pinch of salt and a table spoon of ghee. Mix it well. Add water (little by little) and prepare dough. (Poori consistency). Cover the dough and keep it aside.
5. Now keep a pan on the fire and put jaggery and little water. Let it melt completely. Now sieve melted jaggery and keep it aside.
6. Now keep the sieved jaggery on the fire and add dry ground coconut, cardamom mixture. Mix it well.

 8. Grate apple (with skin) and add it to the coconut mixture.Add cut cashew nuts to the mixture.

7. Add poppy seeds (no need to roast) and mix it again.

9. Stir it till the mixture is thick. Now remove the mixture from the pan. Let it cool.

10. Take the prepared dough and divide them into small balls.

11. Roll them as pooris and place the sweet mixture in the middle and bind the edges with fingers. Prepare the same with the remaining dough.

12. Keep a pan and add oil and heat. Fry ready Karjikaion low flame till they turn brown on both sides.
13. Remove from the oil and put it on kitchen tissue, so that it absorbs extra oil.

14. Arrange them on a tray and serve them as Prasadam.

Note : 

Roasting maida and rava will help to get the crispness and also you can use less oil or ghee while preparing the dough. It does not absorb much oil. It stays crispy for 2 days.


ಆರೋಗ್ಯಕರ ಮೂಲಂಗಿ -ಕಡ್ಲೆಬೇಳೆ ಚಟ್ನಿ./ RADISH - CHANNA DAL CHUTNEY.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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