Skip to main content

Karanji/Kajjikayalu/Karchikai/Sweet Somas

Today is the 4th week of blogging marathon#23 and I will be blogging under the traditional dishes.
Karanji is a sweet which is popular in Maharastra whereas it is named as sweet somas or karchikai in TamilNadu and Kajjikayalu in Andhra.The shape of making the sweet is same and varoius kinds of stuffing is used in each part of the state.
Coming to today's recipe,it  is a simple and easy to make stuffing with the basic ingredients and the stuffing can be made in advance.
This sweet is one of my child hood favorite and my paternal grandmother is an expert in making this sweet.Whenever she used to visit us she brought this sweet and used a special gadget called somas karandi(spoon) to trim the edges.As I don't have that one, used the pizza cutter to trim the edge and pressed with the fork to get the decorative edge.Here is the recipe................
Ingredients
For the outer covering
IngredientQuantity
All purpose flour/Maida1cup
Semolina/rava11/2tbs
Ghee2tbs
Salt 1/8tsp
Oil for frying
For the Stuffing
IngredientQuantity
Roasted gram dhal/pottukadalai3/4cup
Coconut(grated)1/2cup
Sugar1cup
Cardamom/ellakai 3nos.
Roasted semolina 1tbs(optional)
Finely powdered cashews1tbs(optional)


Method

             Mix the semolina,maida and ghee together,add water little by little and make a firm dough.Keep it aside for 2 hours.
Powder the roasted gram dhal and sugar+cardamom separately and put it in a bowl.Now heat a pan, dry roast the coconut till aromas comes and  golden.Add it to the gram dhal and sugar mixture,mix it well.The stuffing is ready.
Divide the dough into a gooseberry size balls and roll into a thin poori.Keep 2tsp of stuffing in it and apply water on the edges.Fold and seal the edges.
Now trim the edge with the pizza cutter or somas spoon and with the fork gently press and decorate the edge,keep it on plate covered with a cloth to prevent drying.Continue for rest of the dough.
Fry 3-4 pieces in the oil for one batch in a medium heat till it becomes crisp and golden color.Remove it and drain it on a paper towel.
E
After cooling store it in an air tight container.
Enjoy.....................................

  • Somas stay fresh and crisp for a week if it is stored in an air tight container.
  • Fry it in a medium flame to get a crispy and golden colored somas.
  • Adding the roasted rava and ground cashews is purely optional but gives a rich taste. 
  • While pressing with the fork make sure on to press on the top layer otherwise the stuffing will come out.
Check out my fellow bloggers participating in Blogging Marathon#23.
Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more