22:58
Indian Tradition can be seen more during the festival times and very celebration is almost incomplete without sweets. As they are all time favorite for children and homemade sweets makes it more memorable. So here is one of the most popular traditional sweet of Andhra Kajjikayalu , can also be called as karanji, and Gujiya in north india. It can be made as snacks,or as prasadam for festivals like makara sankranti,vinayaka chavithi.
Ingredients:-
Maida (all-purpose flour) -500 gms
Ghee -4-5 tsps
Salt -to taste
Oil -for deep frying
Enough water to knead the Maida
For the filling:-
Dry coconut finely grated-1/4
Sooji/semolina -1 cup
Sugar-1 cup
Cardamom pwd-1tsp
Finely chopped cashew nuts
method
In a bowl, Mix Maida , salt, 2-3 tsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.
Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes until golden brown, remove and keep aside.
In the same pan, add 1 tbsp ghee and add the sooji, and roast over medium flame till it turns light brown. Remove and keep aside.
In a bowl add powdered sugar, roasted sooji, khus-khus, grated coconut, cardamom powder and cashew nuts mix well and keep aside. The filling is ready.
Now, roll each prepared Maida ball into a thin purl with the rolling pin.
Stuff a tablespoon of the filling on one half of the rolled out puri and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
If you have the kajjikaya maker just use it. You can again twist the edges after folding them. Press the ends firmly so that the filling doesn’t come out during the deep frying.
Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu.
Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks equally on all sides.
Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.
Note:-
-you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds instead of sooji.
-khoya also can be used as the filling
Sooji/semolina -1 cup
Sugar-1 cup
Cardamom pwd-1tsp
Finely chopped cashew nuts
method
In a bowl, Mix Maida , salt, 2-3 tsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.
Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes until golden brown, remove and keep aside.
In the same pan, add 1 tbsp ghee and add the sooji, and roast over medium flame till it turns light brown. Remove and keep aside.
In a bowl add powdered sugar, roasted sooji, khus-khus, grated coconut, cardamom powder and cashew nuts mix well and keep aside. The filling is ready.
Now, roll each prepared Maida ball into a thin purl with the rolling pin.
Stuff a tablespoon of the filling on one half of the rolled out puri and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya.
If you have the kajjikaya maker just use it. You can again twist the edges after folding them. Press the ends firmly so that the filling doesn’t come out during the deep frying.
Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu.
Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks equally on all sides.
Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.
Note:-
-you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds instead of sooji.
-khoya also can be used as the filling
Posted in: SWEETS
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