Karkariya (Sweet Fermented Fritters)
Golden-brown and irresistibly aromatic, Karkariya are traditional fermented fritters that combine the nuttiness of wheat and semolina with the richness of ghee and eggs. Infused with the warming scents of cardamom and nutmeg, and kissed with a hint of rose water, these treats develop a unique, airy texture thanks to the fermentation process using toddy. Perfectly crisp on the outside and tender within, they are an indulgent accompaniment to afternoon tea or a festive breakfast spread.
Ingredients
- 1/2 pound Fine semolina (Rava) (Originally '0.5 ratal'.)
- 1/2 pound Powdered sugar (Originally '0.5 seer maida sugar'.)
- 1 pound Whole wheat flour (Originally '1 ratal wheat atta'.)
- 2 ounces Ghee (for dough) (Originally '1 navtank'. Used for shortening the flour.)
- 6 whole Eggs
- 1/4 cup Milk (Originally '0.5 pasher' (approx 2 oz).)
- 1 1/2 cups Toddy (Palm Wine) (Originally '0.5 bottle'. Used for fermentation. If unavailable, substitute with 1 tsp active dry yeast dissolved in warm water.)
- 1 1/2 teaspoons Cardamom powder (Originally '0.5 tola'.)
- 1/2 teaspoon Nutmeg powder (Originally '0.25 tola'.)
- 3 teaspoons Rose water
- 2 ounces Almonds (Optional. Peeled and crushed. Originally '1 navtank'.)
- 2 cups Ghee (for frying) (Quantity estimated for deep frying.)
Instructions
- 1In a large mixing bowl, combine the semolina and wheat flour. Add the 2 ounces of ghee and rub it into the flour mixture thoroughly using your fingertips until well incorporated.
- 2In a separate bowl, beat the eggs well. Add the beaten eggs to the flour mixture. Then, add the milk, powdered sugar, cardamom powder, nutmeg powder, and crushed almonds (if using). Mix everything together.
- 3Gradually add the toddy (or yeast mixture) to the bowl, mixing continuously until you achieve a thick batter consistency similar to fritter (bhajiya) batter. Cover the bowl and place it in a warm spot (historically near a warm stove) to allow the batter to ferment and rise. Wait until the yeast is active and the batter has risen.
- 4Once the batter has fermented and risen, gently stir in the rose water.
- 5Heat plenty of ghee in a large kadhai (wok) or deep fryer over medium heat. When the ghee is hot, take a spoon (slightly larger than a teaspoon), fill it with the batter, and carefully drop spoonfuls into the hot ghee, keeping some distance between them. Fry until they turn a reddish-golden color. Remove with a slotted spoon and drain excess ghee.