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.

Surali Holige

This is surali holige and this can be kept for a month and used as sweet snack.

Ingredients:

Maida flour 200 grams. Chiroti rawa(very fine sooji ) 50 grams, pinch of salt , 1 table spoon vegetable  oil and water for making the covering to wrap the stuffing.(Let us call this A)

Phutani (roasted gram) powder 200 grams, brown sugar or finely powdered jaggery 200grams, 50 grams roasted and powdered khaskhas , 50 grams roasted and coarsely powdered grated coconut,  1 table spoon cardamom powder for stuffing.(Let us call this B)

Process:

  • Prepare hard dough by mixing all the ingredients under A with required quantity of water.
  • Cover it and keep aside.
  • Mix all the ingredients under B to prepare the stuffing.
  • Prepare a small ball of the dough and spread it with the help of rice flour to form a thin circular shaped chapati of about 9 inch diameter.
  • Transfer it on a preheated tawa and bake one side just for 2 minutes (since the chapatti like thing is very thin care should be taken not to over heat).
  • Turn it upside down and spread about 2 table spoons of above stuffing in the central 3 inch  strip, while on tawa.
  • Fold one side 3 inch  side over it and then the other side 3 inch portion above this.  
  • Also close the middle 3 inch opening on both the sides formed after folding the sides by pressing with dry kitchen napkin. Like a wrap.
  • Bake properly on low fire.
  • When done leave the suli holige on the dry plate to cool. 

Tips and Tricks:

  • You can use the dry grated coconut powder from the stores for this.

Typically Served With:

Any snack like vana avalakki, etc

Yellu Holige

This is similar category to the posts above.

Ingredients

For the stuffing (Lets call this A – can you sense the doctorates in chemistry doing this ;-))

White sesame seeds 100 grams, jaggery or brown sugar 100 grams,  gram (besan) flour 50 grams and khas khas 25 grams , cardamom powder 1 tea spoon

For the cover (Let us call this B)
50 grams maida, 1 table spoon grams (besan) flour ,100 grams wheat flour, 1 table spoon oil and a pinch of salt, for the cover.

Process

  • Roast white till till golden brown and powder it.
  • Roast besan flour separately till brownish.
  • Roast khaskhas till it becomes brownish and starts crackling.
  • Powder the khaskhas.
  • Mix all the above and the cardamom powder well. This forms the stuffing.
  • Mix all the ingredients under B with required quantity of water to form a soft dough.
  • The small quantity of this is rolled in to a small circle and the required amount of the  mix (A) is put in the circle. It is wrapped and nicely sealed by pressing the edges of the circle in to a ball.
  • This ball is further rolled to the small sized circle of  about 4 to 5″ diameter by using rice flour and transferred to a pre-heated tava to roast on either side to get the  yellu holige.

Typically Served With:

Ghee!

Yenni Holige

This is another really tasty snack..I am trying to find out what is the word for Nevanakki in English. Also if we get it outside India :). If any of you know, please let me know.

 Ingredients

Maida 150 grams, Bombay Rawa (fine sooji) 50 grams, pinch of salt, two tablespoons of oil, Nevanakki (Nevani in kannada) 200 grams, jaggery (brown sugar) 75 – 80 grams, dry ginger powder about 5 -6 grams
Process

  • Add water with constant mixing to Maida, Bombay rawa, pinch of salt to form a dough of soft consistency.
  • Now to this add warm oil and knead it to form a dough. Cover it with wet cloth and leave aside. This is used to roll and wrap around the stuffing.
  • Nevani is washed with water and dried.
  • Dried nevani (also called nevanakki) is roasted in a tawa till it becomes crisp.
  • The crisp nevanakki is ground to a fine powder in a grinder.
  • This flour is mixed with ginger powder.
  • This is further mixed by hand with the powdered jaggery to form a dough like mass of soft consistency. This is used as the stuffing.
  • A small dough prepared with Maida (of the size of  table tennis ball) is rolled on a flat suface. Almost equal quantity of the soft dough like mass prepared from nevanakki is stuffed in the rolled maida and sealed to form a ball. It is then rolled on a flat platform to an elliptical shape with thickness of about quarter of an inch and size of a palm.
  • This is then fried in pre-heated oil to golden brown color.
  • This can then be kept on kitchen napkin to drain excess oil.

Tips and Tricks:

  • This will last for a week to ten days.

Typically Served With:

Ghee.

Senga Holige

Shenga Holige is another of my favourite recipes. This can also be stored for a long time. We usually make these for Sankranti. My grandfather loved to take us out for a picnic near a place where there is water on this day. We used to pack up yummy Sajji rottis, chutneys, curd rice, crisp rottis, jhunkad vadi, hesar kaal along with desserts like Shenga holige, yenni holige etc and go to Navilteertha, Saudatti, M K Hubli, Gokak etc. When the weather was too hot, we used to pack up the picnic lunch and head down to the Brindavan gardens in Karnatak university or even Someshwar. Here goes the recipe!

Ingredients: Roasted peanuts (Senga/ground nuts) 200 grams, Maida (all purpose flour) 150 grams, Bombay Rawa (fine sooji) 50 grams, jaggery (brown sugar) 150 grams, , Oil two table spoons and a pinch of salt.
Process:

  • Roasted split and cleaned peanuts are powdered in a grinder. To split and clean, put the peanuts in a deep plate and apply slight pressure with a bowl. This will split them and make the peel come off. Blow off the peel or use a “mara” to separate them.
  • The powder is mixed thouroughly with brown sugar.
  • This mixture is pound in a mortar till it becomes soft ball of soft consistency (Let us call this A).
  • Maida 150 grams, Bombay Rawa (fine sooji) 50 grams, a pinch of salt are mixed with water to form a dough of soft consistency for rolling. Two table spoon hot oil is added to the dough and kneaded well.
  • A small quantity of this is rolled in to a small circle and the required amount of the peanut mix (A) is put in the circle. It is wrapped around and nicely sealed by pressing the edges of the circle in to a ball.
  • This ball is further rolled to the small sized circle of  about 4 to 5 “diameter by using rice flour and transferred to a pre heated tava to roast on either side to get the senga holige. 

Tips and Tricks:

Be sure to bake it on tava on low fire. Keep it outside till it cools.

Typically Served With:

Ghee!
 

Hesar Undi

Hesar laddu or moong flour laddu is another of my favourites. The preparation process is exactly similar to the preparation of besan laddu. Btw, today my dad called it Amar, Akbar, Anthony day!! Coz today is Holi, Eid and Easter!! Enjoy y’all 🙂

Ingredients:

3 cups moong (hesar) flour, 2 cups powdered sugar, 1 ½ cup ghee,  1 teaspoon cardamom (elaichi) powder, 1 teaspoon milk, dry fruits – kaju and raisins.

Process:

  • Heat ghee in a kadai.
  • Add the moong flour and roast till golden brown. You should also get a nice aroma of the roasted moong.
  • Sprinkle 1 teaspoon  milk on it and allow to cool.
  • Mix the powdered sugar, cardamom powder and dry fruits.
  • Prepare laddus by sqeezing a handful of the mixture and rolling into a ball.