Day before yesterday being Ganesha chaturthi, I normally prepare 5 sweets for Ganesha, not that he comes from Kailasa and eats them. Well, back in our place, this festival is celebrated in a large way. So this one festival, I will know when it comes, and I do prepare these sweets for puja. Panchakajjaya which is powder of roasted bengal grams, desiccated coconut and sugar, well known chakkali, kadubu, modaka and sesame seeds unde.
So I prepared kadubu or karjikai and was not happy with its appearance. Karjikai is prepared by boiling together cocounut , jaggery, sesame seeds for 10-15 minutes and then adding powdered poha to make it thicker and then stuffing it in thin sheet rolled from dough and cutting it in the semi-circle and frying it. So I know the basics to some extent. But somehow after frying the karjikai is having small boils all over and that is not how mom's karjikai turn out. So I decided to try them next day and kept some stuffing aside.
Yesterday, I prepared dough from maida i.e. refined flour and tried to roll very thin sheets. After stuffing and cutting , I thought I achieved it. But when I try to put the thing into pan for frying I realize that the edges are not sealed and all coconut stuffing is popping out. ( I could have sealed the edges with wet hand, as they do for samosa. But I did not)
Next I thought, OK, let me make modaka of them. That is after stuffing do not bother about the shape, just roll into ball and the sheet will be twisted to have a juttu on top. But again I did not like this tweak.
Next I tried making sweet samosa of it. I rolled a circle, cut into half. Twisted the semicircle into a cone and stuffed the coconut and sealed. The shape was looking better. And more importantly the edges did not open during frying. But the taste was more of bland than of sweet.
By this time, I was completely frustrated and angry. I just rolled one thick circle of the remaining dough, cut it into many squares and fried them. Sprinkled chilli pd and salt and hing mixture on top.
What did I do with remaining sweet stuffing? Well, it was not bad - in taste!!!
As you can see, I like to flaunt my blundering.
So I prepared kadubu or karjikai and was not happy with its appearance. Karjikai is prepared by boiling together cocounut , jaggery, sesame seeds for 10-15 minutes and then adding powdered poha to make it thicker and then stuffing it in thin sheet rolled from dough and cutting it in the semi-circle and frying it. So I know the basics to some extent. But somehow after frying the karjikai is having small boils all over and that is not how mom's karjikai turn out. So I decided to try them next day and kept some stuffing aside.
Yesterday, I prepared dough from maida i.e. refined flour and tried to roll very thin sheets. After stuffing and cutting , I thought I achieved it. But when I try to put the thing into pan for frying I realize that the edges are not sealed and all coconut stuffing is popping out. ( I could have sealed the edges with wet hand, as they do for samosa. But I did not)
Next I thought, OK, let me make modaka of them. That is after stuffing do not bother about the shape, just roll into ball and the sheet will be twisted to have a juttu on top. But again I did not like this tweak.
Next I tried making sweet samosa of it. I rolled a circle, cut into half. Twisted the semicircle into a cone and stuffed the coconut and sealed. The shape was looking better. And more importantly the edges did not open during frying. But the taste was more of bland than of sweet.
By this time, I was completely frustrated and angry. I just rolled one thick circle of the remaining dough, cut it into many squares and fried them. Sprinkled chilli pd and salt and hing mixture on top.
What did I do with remaining sweet stuffing? Well, it was not bad - in taste!!!
As you can see, I like to flaunt my blundering.
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