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April 18, 2009

kajjikaayalu

Ingredients:
500 gms maida

4-5 tbsps ghee
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 dry coconut finely grated
1 cup Rava sooji
1 cup sugar
1 tsp cardamom pwd
3 tbsps finely chopped cashewnuts
How to make kajjikaayalu :
  • Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. 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, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
  • In the same pan, add 1 tbsp ghee and add the rava sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.
  • Powder the sugar and mix with the roasted rava sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside.
  • Now, roll each ball with the rolling pin into a thin puri.
  • Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.
  • 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 on all sides. Deep fry on medium heat and not piping hot oil.
  • Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

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