Ingredients:

• For dough:
• 2 cups -all purpose flour (maida)
• 2 tbsp- sooji (sanna rava)
• 4 tbsp -ghee
• Water for mixing
• To apply on the dough:
• A little – Milk
• A small ball – cotton
• Oil for deep fry
• For the filling:
• 1.5 cup – Jaggery
• 1 cup – Channa Dalia powder (putani) coarsely grinded
• 1 cup -dry Coconut powder (vana kobbri)
• Cashew nuts, dry Grapes and Cardamom powder according to taste
• Elaichi powder

Method:

1. Prepare a slightly harder dough with the above ingredients.
2. Keep it aside for 1 hour.
3. Grind channa dalia powder, jaggery and coconut powder in a grinder for 5-6 mins.
4. In between, stop the grinder and mix with spoon.
5. Add cashwenuts, grapes and elaichi powder.
6. Make small balls of dough and roll them into egg shaped (ellipse) leaves.
7. Put 1 tbsp spoon of mixture in a line along the centre.
8. Apply milk on the one edge of the leaves with cotton.
9. Stick both the edges.
10. Heat the oil in a pan (balige) and deep fry the karchikayi.
11. Cool it for an hour and fill in boxes with closed lid.

Recipe courtesy of Surabhi