Karjikai or Gujiya is a super traditional, deep fried, half moon temptation, made with maida today. Here’s a baked, zero oil, sorghum millet version that is irresistible in its own right!
This crescent shaped pastry has a sweet filling made out of lentils, nuts and jaggery, and every region in India has its own version. Every culture, too! You could even make karjikai of different shapes, like modaka or kozhukattai. Regardless of the shape, the first thing you think of, when you think of Karjikai, is the crispy and crunchy outer shell with a sweet yumminess oozing out with every bite.
This dessert reminds me of the days before the Ganesha Chaturthi festival, when my mother and I would shop for all the ingredients we need for gujiya, patholi, and ellu undes or til laddoos, and I would watch her preparing karjikai on the day before the festival, as an offering for the deity.
Karjikai: an offering that adds to your health with every bite!
I thought, why not make a healthy, guilt free version of everyone’s Ganesh Charturthi favorite recipe? Tada! Here’s a healthy twist with the goodness of Sorghum and sweet peanut stuffing, with not even a single drop of oil!
Please note: Baking is not very good compared to slow cooking and causes the greatest loss of nutrients as compared to all other forms of cooking, and forms cancer-causing acrylamide in high carb and high fat foods. But it is better than eating deep oil fried foods! It is best to consume baked foods only once in a while!