Ingredients

• For dough:
• 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
• Elaichi powder

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.