Wednesday, October 17, 2012

Karigadubu or Karjikaya or Gujiya

Prep Time: About 30-40 mins;
Makes: About  12-15 pcs



For the dough:
1 cup Fine Rava 1/4 cup All purpose flour
1-2 tbsp Ghee/Butter
Water, for preparing the dough
Oil for Deep Frying
*  Please use ONLY FINE RAVA. The regular upma rava is not suited for this

1 cup all purpose flour
1/4 cup  fine semolina
1-2 tbsp Ghee/Butter
Water, for preparing the dough
Oil for Deep Frying

1/2 cup Desiccated coconut/ Copra/ Kobbari
1/2 cup Confectioner's / powdered Sugar
1 tsp Powdered Elaichi/Cardamom
1-2 tbsp Raisins (optional)


1.         Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside. I made with semolina version.
2.       Mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste.  Keep aside.
3.       Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.

4.       Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk.
5.       Heat oil in a wok on low-medium heat; Drop the Karigadubu into oil one by one and fry until they turn golden brown in color; Fry on both sides.
6.       Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.



  1. you got so perfect gujhiya.....

    Inviting to join Ongoing Event
    Taste Of Tropics - Authentic Indian Platter


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