Monday, 3 September 2012


For preparing dough:
1 Cup Maida
¼ Cup Chiroti Rave(Thin Rave)
Salt – 1 Pinch
Arishina – 1 Pinch
Ghee – 2 Table spoon

Add all ingredients make a firm dough using chilled water(Chilled water helps in making karagadabu crispy also karagadabu does not absorb too much oil if we use chilled water).Rest for one hour.
For the Filling:
1 Cup Grated Dry Coconut
¾ Cup Sugar
1 Teaspoon Elaichi powder
1 Teaspoon Gasgase/Khus Khus


Now make small balls from the dough.Flatten using rolling pin and little four, add a spoon of the filling and apply little milk across the edges.
Fold and seal the edges.Heat the oil.

Check the heat by dropping small bit of dough. It should come up slowly. Then the heat is perfect.If it does not come up, then heat it little more. If it comes up quickly and turns brown then oil is overheated.

Fry both sides until it turns golden brown.

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