Karchikai is a dry sweet prepared mainly in the Northern & Central Karnataka. This sweet is prepared specially during the festivals.
For Outer Layer:
Rava - 1 tbsp
Maidha - 1 cup
Salt - 1 tsp
Gee/Butter - 1 tbsp
Water, for preparing the dough
For Stuffing:
kobbari (dry coconut)grated-1 cup
Jagerry Powder -1 cup
ellakki (cardamom)powder-1 tsp
Sesame Seeds(Ellu) - 1/2 cup
Oil for deep frying
Method :
Mix rava and maida with salt and ghee. Add enough water to form a thick stiff dough, keep it aside
Stuffing for Karchikai
Make the karchikai stuffing by mixing kobbari (dry coconut), Jaggery, ellu(sesame seeds) and ellakki powder.
Make small balls out of the dough, roll into small thin puris(not round, but oval shape) using rice flour, now spread the kobbari filling on it.
Wet the edges and seal it or you can use the karjikai mould
Make all the karjikai and fry in oil in a reduced flame till crisp, take out, drain the oil & the Karchikais are ready.
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