Karchikai or Karanji

Karchi kayi or karchekayi is a typical sweet that we prepare for many festivals. There are two variations – dry and one with wet coconut stuffing. This one has three variations of the dry variety.

Ingredients:

For the outer cover

2 cups maida , 2 Tea spoons veg oil, pinch of salt  

For the stuffing

  • Type I

1 cup powdered sugar, 1/2 tea spoon cardmum powder, 1/2 cup roasted chiroti rawa, 1/2 cup roasted wheat flour,1 table spoon roasted and powdered  khas khas(poppy seeds), 2 tablespoons roasted and coarsely powdered grated dry coconut

  • Type II

1 cup jaggery or brown sugar, 1/2 cup powdered roasted gram(optional), 1/2 cup roasted white til powder, 1/2 tea spoon cardamom powder, 1 table spoon roasted and powdered  khas khas (poppy seeds), 2 tablespoons roasted and coarsely powdered grated dry coconut

  • Type III

1 cup powdered sugar,1 cup khowa or milk powder roasted in 1 table spoon butter, 1/2 cupchiroti rawa roasted in 1 table spoon ghee, 1/2 teaspoon cardamom powder, 1 table spoon roasted and powdered  khaskhas (poppy seeds), 2 table spoons roasted and coarsely powdered grated dry coconut.

Veg Oil for frying. 

Process:

  • Prepare soft dough mixing hot oil and salt with maida flour and keep it covered.
  • Mix all the ingredients under stuffing. 
  • Keep oil for heating in a kadai. 
  • Prepare small balls of the dough about 1/2 “diameter.
  • Roll a single dough ball into oval shape of about 3″ length.
  • Stuff it with 1 table spoon stuffing and close the sides by using maida+water paste using a Q-tip. This is used for sticking and sealing the edges.
  • Transfer it to hot oil and deep fry to golden brown color.
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Makhmal Puri

Makhman puri is Prabha attewaree’s specialty. Every raksha bandhan especially, she’ll make yummy makhmal puris and get them home, tie a rakhi to my daddy and then we all feast on the yummy sweet that literally melts in our mouths!

Ingredients:

For the outer cover

2 cups maida , 2 Tea spoons veg oil, pinch of salt  

For the stuffing:

1 cup powdered sugar, 1/2 teaspoon cardamom powder, 1 table spoon roasted and powdered  khas khas(poppy seeds), 2 table spoons roasted and coarsely powdered grated dry coconut, 1/2cup powdered roasted gram(optional) 

Vegetable oil to fry. 

Process:

  • Prepare a hard dough by mixing maida, oiland salt by mixing with just sufficient  quantity of water and kneading well.
  • Keep it covered for 1hour.
  • Mix all the ingredients listed under stuffing.  
  • Keep oil for heating in a flat kadai. 
  • Make balls of the dough of equal size, roughly with 2″ diameter.
  • Roll sigle ball to form 10″ diameter thin layered chapati.
  • Transfer this to hot oil and fry on low fire for very little time to maintain the color white only and not turning to brown shade!
  • Now  fold this chapati twice while in oil itself to form a right angled folded structure. (quarter circle)
  • Take it out from the oil and stuff the folds lightly with the stuffing and allow it to cool.

Typically Served With:

This is a snack and can be eaten at tea time.