This dish is one of my childhood favourites. It is definitely one of my grandmother’s signature dishes.
Ingredients
For filling
Sesame: 250 gm
Sugar: 500 gm
Dried coconut (copra): 1 cup
Cashewnuts: 50 gm (chopped)
Urud dhal (split, roast and powdered): 25gm
Cardamom (powdered): 5
Salt: half tsp
Ghee: 1tbsp
Gingely oil: 2 tbsp
Refined oil: for frying
Water: 300 ml
Method (for filling)
Wash and the sesame and drain the water and spread it on a cloth to dry. Then, roast it and powder well. Powder the sugar, cardamom and scrape the copra. Mix with sesame and cashewnuts and keep aside.
Method (outer covering)
Soak raw rice and powder it well, sieve and roast till the water evaporates. Boil water with salt and ghee and add the rice powder. Stir well, avoiding lumps and keep aside in a vessel, covering it with a wet cloth. After it has cooled, add the roasted urad dhal powder and knead well. Smear palm and fingers with gingely oil, take a small amount of the dough (lemon size), make a dent and place the filling. Press it gently and cover the cup into a boat shape, cover the edges and gently close it. Fry till golden brown. Place those in a vessel with tissue papers to drain off excess oil.
Tip: Using a samosa maker will enhance the shape and appearance of the karichikkai.
