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Karanji with coconut Jaggery mix
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Karanji Recipe | Kajjikayalu Recipe | 4 types of Fillings
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
 

KaranjiRecipe or Kajjikayalu is one of the famous Sweet recipes of India. They are deep-fried snack having a crispy shell and sweet filling which can be made in 4different combinations.

Course: Dessert
Cuisine: Indian
Keyword: Kajjikayalu, Karanji Recipe
Servings: 6
Calories: 60 kcal
Author: Uppada Lakshmi
Ingredients
Common Ingredients:
  • Maida/ All purpose flour – ½ Kg.
  • Ghee – 2 tbsp.
  • Salt – ½ tbsp.
  • Water – required to knead
Karanji with Jaggery Coconut Mix:
  • Dry coconut grated – 1 cup
  • Cardamom powder – ½ tbsp.
  • Jaggery –¼ cup
Karanji with Roasted chana dal Mix:
  • Roasted chana dal – 1 cup
  • Cardamom powder – ½ tbsp.
  • Jaggery – 2 tbsp.
Karanji Recipe with Peanut mix:
  • Peanuts – ½ cup
  • Sesame seeds – 3 tbsp.
  • Jaggery – 2 tbsp.
  • Cardamom powder – ½ tbsp.
Karanji Recipe with Dryfruits:
  • Ghee – 1 tbsp.
  • Mixed dry fruits – ½ bowl cashew, raisins, melon seeds, dry dates
  • Semolina – 1 cup
  • Sugar – 3 tbsp.
Instructions
Preparing Soft and Pliable dough:
  1. If you are using pure ghee, then we need to melt it down to make it look like normal oil. Keep aside.
  2. In a bowl, add maida, salt and ghee. Mix well and add water in small quantity and batches till we get a hard dough.
  3. When we get stiff dough, if you feel the dough is hard, wet your hands and knead to get a soft pliable dough.
1.Karanji with Jaggery Coconut Mix:
  1. While making the filling, let start with simple and easy version.
  2. Grate dry coconut and put in a bowl, add jaggery powder and cardamom powder. Mix well
2. Karanji with Roasted chana dal Mix:
  1. Although we are using roasted chana dal, it might catch moisture so it’s a good idea to roast again.
  2. Roasting not only increases aroma but brings the crispy flavour of dal.
  3. In a pan, dry roast roasted chana dal and transfer to another plate to cool.
  4. Transfer to a mixer grinder and grind to a coarse powder.
  5. Put the powder in a bowl, add jaggery powder and cardamom powder. Mix well.
3.  Karanji Recipe with Peanut mix:
  1. Dry roast peanuts and sesame seeds individually and put them in a plate.
  2. Sesame seeds get burnt soon, so it’s a good idea to remove from flame once they turn their colour.
  3. Once peanuts are cooled, remove the skin and transfer them into a mixer grinder.
  4. Add sesame seeds and ground them to a coarse powder.
  5. Put them in a bowl and add jaggery (adjust as per your sweetness) and cardamom powder. Mix well.
4. Karanji Recipe with Dry fruits:
  1. Dry fruit version is tasty and healthier. We can add your favourite dry fruits and make this recipe.
  2. Heat ghee in a pan and put dry fruits and roast them for a while.
  3. Once you find raisins blown and other dry fruits change their colour add semolina rava.
  4. Roast for a while and transfer in a wide plate and spread to cool. Keep aside.
Deep frying Karanji Recipe or Kajjikayalu:
  1. Add required oil in a pan to deep fry. Heat oil till optimum temperature.
  2. To check whether the oil is ready or not we can put a small piece of dough.
  3. Once the oil is ready gently put karanji recipe in oil and deep fry them for a minute.
  4. Flip to other side and cook on low to medium flame till they turn a golden brown colour.
  5. Once they turn crisp, remove from oil and strain excess oil and transfer over kitchen towel.
  6. Store Karanji Recipe or Kajjikayalu in an airtight container and serve as an evening snack.

Recipe Video

Recipe Notes

 

  • Adding ghee while kneading maida will keep the dough soft.

  • While adding water to knead flour, add in small batches so that dough can be kneaded perfectly.

  • If dough becomes sticky, sprinkle maida to make it soft and stiff.

  • Ghee not only enhances flavour but also makes it cracks free and locks moisture.

  • Once the dough is kneaded, put a lid and keep aside so that dough absorbs water.

  • While making puri, to make karanji, put a wet cloth over dough.

  • Press gently the outer shape of karanji mould to get the shape of the outer circle.

  • Apply water on the edges of the mould so that after pressing the mould dough bonds with the dough.

  • Do not overstuff the filling or else they may come out while deep fry.

  • While frying kajjikayalu do not heat oil to high temperature. Always maintain low to medium flame so that they get fried on a slow pace giving it correct golden colour along with crispy flavour.

  • When storing this snack, always store in an air-tight container and only when they are completely cooled.