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DRY FRUIT MODAK
Potato and Corn Rolls
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2 cups -all purpose flour (maida)
2 tbsp- sooji (sanna rava)
4 tbsp -ghee
Water for mixing
To apply on the dough:
A little - milk
A small ball - cotton
Oil for deep fry
For the filling:
1.5 cup - jaggery
1 cup - channa dalia powder (putani) coarsely grinded
1 cup -dry coconut powder (vana kobbri)
Cashew nuts, dry grapes and cardamom powder according to taste
How to Make Karchikayi (Gujiya)
Prepare a slightly harder dough with the above ingredients.
Keep it aside for 1 hour.
Grind channa dalia powder, jaggery and coconut powder in a grinder for 5-6 mins.
In between, stop the grinder and mix with spoon.
Add cashwenuts, grapes and elaichi powder.
Make small balls of dough and roll them into egg shaped (ellipse) leaves.
Put 1 tbsp spoon of mixture in a line along the centre.
Apply milk on the one edge of the leaves with cotton.
Stick both the edges.
Heat the oil in a pan (balige) and deep fry the karchikayi.
Cool it for an hour and fill in boxes with closed lid.
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