• 6 PeopleServes
  • 25 minPrep Time
  • 45 minCooking
  • easyDifficulty
  • Cuisine : Indian
  • Category : Finger Millet


Step by Step method

  • Preparation:

  • This recipe involves three steps

  • Preparing the stuffing:

  • 1.Mildly roast suji in 2 tsp ghee and keep aside.

  • 2.Stir fry green cardamom, grated coconut, sugar and poppy seeds in 1 tsp ghee on a low flame for 2 to 3 minutes till it becomes a little dry.

  • 3.Add the suji, black pepper powder and green cardamom powder and heat on a low flame for another minute. Set aside and let it cool.

  • Preparing the dough:

  • 1.Mix ragi flour, maida and salt in a bowl.

  • 2.Add 2 tsp warm to the flour mix. Mix it with your fingers ghee to form a bread crumb like texture.

  • 3.Add water to the flour mix and knead for a minute into a tight dough. Cover the dough and leave it to rest for around 20 to 30 minutes.

  • 4.Portion it into small balls and cover with a moist cloth.

  • Preparing the Pitha:

  • 1.Roll each ball into to a thin circle and apply a little water around its edge.

  • 2.Place about 1 tbsp of the filling on it, leaving the edges clear.Fold in half and press the edges together to seal the stuffing. Use a fork to crimp the edges.

  • 3.Deep fry the karanji in hot oil till they puff up and the shell turns golden-brown and crispy.

  • 4.Allow the karanji to cool completely at room temperature and store them in an air-tight box.