Karunjikai Recipe
For the stuffing (Pooranam)
Coconut
|
¾ cup
|
Vellam / Jaggery (According to taste)
|
¼ cup
|
Cardamom
|
Few pods
|
Pottukadalai / Fried Gram (dry roast)
|
one hand full
|
For the crust
All Purpose flour
|
11/2 Cups
|
Baking Soda
|
1 Tsp
|
Ghee
|
1Tbsp
|
The ingredients proportion might differ as I just eyeballed
it when I tried the recipe.
- Knead the dough for the crust and keep it covered for a while.
- Dry roast the pottukadalai until golden brown. Once it cools down powder it into a fine powder.
- Prepare the Pooranam (stuffing) as you would do for the modakam add the pottukadalai powder towards the end and mix it nicely. Allow it to cool down completely.
- Make small oval shaped balls of the pooranam and keep it aside.
- Now divide the dough into small portions and roll into small circles.
- Keep the pooranam in one half of the circle and cover it with the other half, Pinch the edges and fold to get a nice shape. If you can get the mold it is very easy.
- I baked it at 350o for 20 minutes or until golden brown. Check in-between as usually the oven heat differs.
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