Champakali | How to make Champakali

By Preeti Deo  |  7th Apr 2016  |  
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  • Champakali, How to make Champakali
Champakaliby Preeti Deo
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    6

    People

50

0

About Champakali Recipe

These slit, fried puris are coated with thick sugar syrup are absolute morish. I thought of adding my personal tweak of warm spices of cinnamon, dry ginger, nutmeg as well. Marathis call it Champakali.

Champakali

Ingredients to make Champakali

  • 1 cup of plain flour
  • 1 tbsp of Mohan (Moin warm oil)
  • 1/4 tsp salt
  • water to knead
  • oil to fry
  • 1 cup sugar
  • 2 cups of water
  • lemon juice 1 tsp
  • cardamom powder 1/2 tsp

How to make Champakali

  1. Prepare the dough first and then the sugar syrup.
  2. Mix all the ingredients and knead into a tight dough. Cover and keep aside for sometime. My dough rested for about 2 hours. Using a mortar and pestle, beat the dough into a smooth, pliable one.
  3. Make a thick syrup with sugar and water, then add the lemon juice and keep aside. To this add the cardamom powder. Using 1 cup of sugar with 2 cups of water.
  4. Back to the dough, make small balls and roll into a regular circular puri. Using a sharp knife, make slits in the puris, making sure to keep the slits away from the edges.
  5. Fold each puri and twist as you move to the other end of the circle. These are then twisted and joined just like buds.
  6. Heat oil in a deep pan. Carefully release each Champakali in hot oil and fry till they are lightly golden brown and done.
  7. Dip each of the Champakali in sugar syrup while the syrup is still hot.

My Tip:

You may use spices like cinnamon powder, dry ginger powder and nutmeg powder to flavour the syrup. This is what I did and it was apt for the chill which has set in England. You may use food colour in the dough to make colourful Champakali. For Savoury versions, you may add carrom seeds, salt and some kasuri methi. You may even replace half of plain flour with gram flour.

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