Wednesday, March 31, 2010

Peanut Gujiya (ಶೇಂಗಾ ಕರ್ಚಿಕಾಯಿ)

Tried and tasted by Nivedita
Hi All,
Sweets!!! Deserts!!! I love sweets!!! I love to eat in any form!! I have written before also, if I do not get anything, I will have 1 tbsp Boost! 
Here is a sweet, which is usually prepared during Diwali. Gujiya or Karchikai is very common sweet in India. And the stuffing differs in each state and each region.
Mom always prepares the stuffing with, dry coconut, jaggery, dalia powder and cardamom powder. The one I have prepared was shown in a Kannada TV Show, which mom liked it so much and prepared it on Ugadi.
Giving you the recipe,
All purpose flour - 250 gm
Salt - 1/4 tsp
Milk - 2 tbsp
Oil - 1tbsp
Mix all with little water to make into soft dough, cover it with moist cloth. Keep it aside for an hour.
For stuffing,
Peanut - 1 cup, roasted. Remove the skin and clean it
Jaggery - 1 cup or less, depending on the sweetness of the jaggery
Dry Coconut, grated - 2 tbsp, roasted
Cardamom powder - 1/2 tsp
Salt - 1/4 tsp

Oil to fry


First, dry grind the peanuts for one round to make it coarse powder. Then add the jaggery, cardamom powder and coconut. Grind it again to make smooth powder. Transfer it into a bowl and add salt, mix it nicely.
Divide all purpose flour in to equal small lemon size balls. Roll into oval shape of palm size. Take one tbsp of ready peanut powder mix and put it slowly in the middle of  rolled puri.  Close it to neatly and bind it with water to give gujia shape. Repeat with other balls. 
Heat the oil in a kadai. When its hot, keep it on medium flame and fry all the gujiyas in batches.
You can store it for a week or 10 days.

Keep smiling,

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