1. Prepare a slightly harder dough with above ingredients. Keep it aside for 1 hour.

2. 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.

3. Make small balls of dough and roll them into egg shaped (ellipse) leaves. Put 1tbs spoon of mixture in a line along the center.

4. Apply milk on the one edge of the leaves with cotton. Stick both the edges.

5. Heat the oil in pan(balige) and deep fry the karchikayi.

6. 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