Karjikayi

Karjikayi 
Ganesha Festival Special

Ingredients
For Dough
1 Cup Maida/ Refined Flour
1 Cup Chiroti Rava/ Semolina
3 spoons Hot Oil

For Filling
3 cups Roasted Gram powdered
3 cups Jaggery powdered
3/4 cup Dry Coconut/Kopra grated
1/4 cup Sesame seeds
3 spoons Khus khus/ Poppy seeds
4 Clove powdered
2 Cardamom powdered

Oil for Frying

Method
Dough
In a bowl, mix Maida, rava, hot oil and water. Put 1/2 spoon oil while kneading the dough and make a stiff dough.

Filling
Seive roasted gram powder.
In a mixer jar, grind jaggery and roasted gram powder into a fine powder.
Roast poppy seeds in a pan for 2 minutes and transfer it to a plate.
Roast sesame seeds in the same pan for 2 -3 minutes and transfer it to a plate.
In a large mixing bowl, add ground roasted gram powder, dry coconut, sesame seeds, poppy seeds, clove and cardamom.

Making Karjikayi
Finally make small balls from the dough. Roll the dough in oval shape and fill the stuffing in the center.  To close the sides, in a small bowl add 1 spoon maida and 3 spoons water. Cover it by pressing sides with little maida water.
Now fry in oil on a  low flame both sides until it turns golden brown.
Karjikai is ready.

Note:
Karjikai can be stored for 10 days in an airtight container.
Stuffing should be done carefully because when you fry in oil, stuffing may spill in the oil.
Sides of karjikai should be closed properly.