How to make Karjikai
Gujiya, Karanji, Karjikai, Kajjkayalu etc is same name for Gujiya.
For Outer Layer
2 Cups - Plain Flour/Maida, 4 tbsp - Ghee or Oil, Oil - To Deep Fry
2 Cups - Sooji/Semolina, 3/4 Cup - Mawa/Khoya (optional), 2 Cups - Powdered Sugar, 1/2 tsp - Cardamom Powder, 1/2 Cup - Grated Dry Coconut/Khopra, 2 tbsp - Raisins, 4 tbsp - Chopped Cashewnuts, 2 tbsp - Poppy Seeds.
How to make
For outer layer, in a wide bowl take flour, 4 tbsp oil and mix well, add water in small quantity and make stiff dough same like we make for poori, cover with a damp cloth and keep aside until required.
In a wok or kadai add khoya/mawa and cook in slow flame for 2-3 minutes or until it's melts, loosen up, off flame, keep aside.
Dry roast sooji/rawa until light brown and aromatic, keep stirring so it doesn't get burnt. Powder sugar with cardamom seeds.
In a large bowl add roasted sooji/rava, cashew-nuts, raisins, poppy seeds, dry grated coconut (khopra), powdered sugar and mix well.
Add khoya/mawa and mix well with hands to combine khoya with sooji well. If you are not using khoya skip this step.
Knead dough again for 4-5 minutes to make it soft and make big gooseberry size balls with dough, roll into thin roti/chapathi of 5' diameter or size depends on the size of your gujiya/karanji mold. The dough has oil or mooyan as we call enough so I didn't applied oil or flour for rolling but if you need apply drops of oil or slightly dust with flour to roll dough and don't worry about the same of roti/chapathi.
Grease gujiya or karanji mould with oil slightly and place rolled chapathi on top of it. Place 1 tbsp of filling on one side of partition.
Bring another partition together and close it. Press the edges to seal gujiya well and remove excess roti portion from mould and keep it with rest of dough.
Press again to make sure gujiya/karanji is sealed well, gently open mould and take out gujiya. Repeat same for rest of dough and prepare gujiya.
Heat enough oil for deep frying and drop 3-4 gujiya at time and fry in medium to slow flame until both sides golden brown, do turn 2-3 times gujiya to cook it well both sides, use slotted spoon and drain oil, keep in kitchen tissue to drain excess oil and fry rest of gujiyas/karanji.
Total Time: 50 Mins