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Kadubu/ karjikai


Kadubu/ karjiikai /Ugadi special Dish



Ingredients :

Ingredients for outer layer :

Maida/All purpose flour - 1/2 cup
Fine sooji/ Semolina - 1/8 cup
Rice flour - 1/2 tsp
Milk - 1/4 cup
Salt  - A pinch
Hot ghee or oil - 1/2 tbsp (I used Ghee/Brown butter)

  Ingredients for Hoorna or stuffing  :
split pigeon peas/togari bele/tour dal/ - 1 cup
Water - 5 cups
Jaggery - 1 cup
 Gasagase/Khus Khus : 1 tbsp
Ghee : 1tbsp
Method:
1.Bring 5 cups of water to boil. Add split pigeon peas/togari bele/toor dalcover and cook.
2.Watch the vessel carefully as the water might spill, reduce the flame and cook for next 5-10 mins . Spoon out little dal and check whether the outer rim of the peas is cooked, if it is, then switch off the gas and let the dal stay in hot water.
  3.Filter  the water from Dal and add grated jaggery to it. Mix it over low flame till jaggery melts. Let it cool again. (Reserve the water to make a sweet and spicy holige saaru)
 4.Grind cooked peas in a mixer grinder with very very little water (only if required) to make a smooth yet thick paste of peas and jaggery.
5. Pan fry gasagase and powder it, add powdered gasagase, to the above peas and jaggery paste and mix well. 

Before making karjikai, make sure this 2 items are ready, the outer layer dough and hoorna(stuffing)
Roll the dough and stuff the hoorna as shown in the picture and deep fry till it is crispy and golden in color...Karjikai is ready.... 


Happy Ugadi to all .....









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