Garijalu
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Crisp half-moon pastries stuffed with roasted gram, coconut and jaggery or sugar; a Deepavali sweet of Telangana.
Region: TelanganaOccasion: Deepavali and other festivalsTime: 1 hour 15 minServes: About 20 piecesVegan
Ingredients
- Dough: 2 cups maida or fine wheat flour (or half rava), 2 tbsp hot oil, a pinch of salt, water
- Filling: ½ cup roasted gram (putnalu), ½ cup dry coconut (grated and roasted), ¾ cup powdered jaggery or sugar, 2 tbsp roasted sesame seeds, ½ tsp cardamom powder
- Oil for deep-frying
Method
- Mix the flour with salt and hot oil, then add water and knead a firm dough. Rest for 30 minutes.
- Powder the roasted gram and mix with the coconut, jaggery or sugar, sesame and cardamom.
- Roll small balls of dough into thin rounds. Put a spoonful of filling on one half, fold over and seal the edges, trimming them with a cutter or crimping them by hand.
- Deep-fry on medium heat until crisp and lightly golden.
- Cool completely and store in an airtight tin.
History
Filled, fried half-moon pastries are made in many parts of India; in Telangana they are called garijalu and are a fixture of Deepavali sweet-making.
Significance
Families prepare garijalu in large batches before Deepavali to offer to the gods and share with relatives and neighbours.