This sweet thing called karchikai in Karnataka has N no. of variations and N+1 no. of names. When I googled to check how people are searching for this recipe, I came to know that this incredible delicacy is better known as Ghujiya, Somas and Karanji too.
Karanji or karchikai takes me down the memory lane when I and my sisters were helping out my mother in making them during festivals. We were assisting her in filling, sealing and trimming the karanji which she used to deep fry carefully. The filling basically had roasted gram, desiccated coconut and sugar but I swapped some of the ingredients and would be calling this as dry fruits karanji now. You can use almost anything of your choice in the stuffing and I do keep stock of dry-fruits like almonds, cashews, raisins and naturally sweet dates which I am using them all in this recipe.
So the dry fruits karanji has all that in the stuffing part which keeps me away from loads of sugar. As the dates and raisins give enough sweetness, I chose not to load it with sugar.
The outer layer of the dry fruits karanji/karchikai is made out of maida plus rava and that gives enough crispiness to it. The uniformly sized karchikai with neat trimmed edges would be great offering to God and to stay blessed. A crispy karanji with hot mug of coffee as the sun comes up would be my dream to start a new day.