Prepare a slightly harder dough with above ingredients. Keep it aside
for 1 hour.
Grind chana dalia powder, jaggery and coconut powder in grinder for
5 to 6 minutes, in between stop the grinder and mix with spoon. Add
cashwenuts, grapes and eliachi powder.
Make small balls of dough and roll them into egg shaped (ellipse)
leaves. Put 1tbs spoon of mixture in a line along the center.
Apply milk on the one edge of the leaves with cotton. Stick both the
Heat the oil in pan(balige) and deep fry the karchikayi.
Cool it for an hour and fill in boxes with closed lid.
Karchikayi will remain good for 15 to 20 days. You can carry while
To apply on dough
A little milk
A small ball of cotton
Oil for deep fry
11/2 cup jaggery (Bella)
1 cup chana dalia powder (putani) coarsely grinded.
1 cup dry coconut powder (Vana kobbri)
Cashewnuts, dry grapes and cardamum powder according to taste.