Archana's Kitchen

Karigadabu – Karnataka Style Karanji/ Gujiya recipe

February 7, 2018

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Karigadabu – Karnataka Style Karanji/ Gujiya recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 40 M|Cook: 50 M|Total: 1h 30min
Makes:8 Servings

Karigadabu is a traditional sweet from Karnataka also called Karanji which is stuffed pastry that has fried grams and desiccated coconut filling and are deep fried. Karigadabu is a traditional sweet during Ganesh Chaturthi. Karigadabu is a fried filled pastry with desiccated coconut and fried gram stuffing. Serve Karigadabu – Karnataka Style Karanji recipe as an evening snack or as a dessert during Karnataka Style Festive meal

If you like this recipe, here are a few more festival Recipes

  1. Badam & Besan Ladoo Recipe
  2. Dry Fruit Ghughra/Gujiya Recipe
  3. Baked Modak and Karanji Recipe

Ingredients

For the filling

    1 cup Whole Wheat Flour, or all purpose flour
    1/4 cup Sooji (Semolina/ Rava), fine variety
    1 handful Rice flour
    2 tablespoon Ghee, melted
    Oil, to deep fry
    1/2 cup Roasted Gram Dal (Pottukadalai)
    1/4 cup Dessicated Coconut
    1/4 cup Sugar
    2 Cardamom (Elaichi) Pods/Seeds

Instructions for Karigadabu – Karnataka Style Karanji/ Gujiya recipe

    1

    To prepare Karigadabu – Karnataka Style Karanji recipe, heat ghee in a Tadka pan. Mix wheat flour, rice flour and semolina in a bowl. Pour hot ghee to this flour and semolina mixture evenly. Ghee bubbles up the flour where it comes in contact with it, so pour in the ghee slowly. 

    2

    Mix with fingers after a minute. The mixture will look like bread crumbs. This will ensure you get nice flaky pastry once fried.

    3

    Now add water to knead the pastry dough. Let the dough be stiff and not too soft. Knead it till the pastry dough is smooth.

    4

    Cover the pastry dough with a damp cloth and let it rest till the filling is prepared.

    5

    For the filling, powder fried gram, cardamom, and sugar in a Mixer Grinder. To this mixture, add grated coconut and mix well.

    6

    Now remove the damp cloth off the pastry dough. Knead it again for a minute or two, and make small lemon sized balls.

    7

    Take a ball of pastry dough and roll it into a very thin disk of around 4 inches diameter (around 2mm thick). Keep the rest of the dough balls covered in damp cloth while doing this.

    8

    Now place 1 tablespoon of sweet filling on one-half of the rolled pastry. Brush the edges with water, using a pastry brush/finger. Fold half of the pastry dough over the sweet filling on the other half to make a semi-circle. Press the edges ensuring no gaps are left.

    9

    Keep the prepared Karanji/Karigadubu on a plate and keep them covered with damp cloth until all the Karigadubus are prepared. Otherwise, they will get dry and break.

    10

    Press the edges with fork to give it a pattern and further secure the edges. Repeat this with all the pastry dough balls by filling the sweet filling and securing it within.

    11

    Heat the oil in a deep Kadai over medium heat. Once the oil is hot drop karigadubu one by one and fry them on a medium heat till golden in color.

    12

    Cool the Karigadabu completely before storing it in an air-tight container.

    13

    Serve Karigadubu as an evening snack or as a dessert during Karnataka Style Festive meal.

    14


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