Karjikai/Sihikadubu is a deep fried dumpling that is a common South Indian traditional sweet made during festivals or special occasions. It is crunchy on the outside with a sweet stuffing. The stuffing is made with a combination of coconut, sugar/jaggery and nuts
What you need:
Makes: 15-20 medium sized dumplings
Prep time: 1 hour
2 cups all purpose flour 2 cups
1 cup chirotee rave /Super fine semolina
2 Tbsp hot oil
1/2 cup warm Water to make dough
2 cups or more Oil for deep frying
Karjikai or calzone press
For the stuffing:
1/2 cup sugar
1/2 tsp cardamom powder
2 whole green cardamoms
Pour oil into a deep frying pan, and set on low/medium heat.
Powder the sugar, cardamom and coconut in a dry grinder, until the cardamom is ground to a fine powder. Set aside.
In a bowl, add in the flour, Semolina and salt together. Pour 2 Tbsp of hot oil from the heating fry pan. Mix the oil carefully to blend into the flour.
Knead the flour into a firm yet pliable dough with warm water. Cover it with a wet tissue or cheese cloth and set aside for 20 minutes. Divide the dough into little lime sized balls.
Roll out each ball into little round flat breads. If they are not round enough, just use a large donut cutter and cut them into little circles. Make sure the diameter of the circles are an inch larger than the circumference of the calzone press.
Place the flat bread on the press, place a spoonful of stuffing in the middle. Dip a finger into cold water, and gently dampen only one half of the edges. Close the press over it to seal the karjikai.
By this time the oil is ready, gently slide a couple of them into the hot oil, and fry them to a golden brown. Drain them out on paper towels and enjoy them when they are luke warm or cold. Dare not pop a hot one into your mouth, it is sure to burn. They can be made and stored for up to 2 weeks. Enjoy!